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This weekend I made about 20 seitan sausages for us as my husband likes to take high protein snacks with him to work. I first knew about seitan sausage from the Julie Hasson but I was a little skeptical making them as I am not a big big fan of seitan ..I like it but I do not want to have an overload of seitan plus, sometimes these things taste too gluteny sometimes. I brought back a Field Roast Italian sausage from NYC and we really like the taste and texture but I notice that this is just a seitan sausage with some Italian Herbs inside..hmm . I went back to everyday dish website and I looked for the recipe and started to make it as directed but I added a bit more of whatever spice she used in hers. I also added roasted red peppers, roasted eggplant and an entire can or mashed white beans so it reminded me more of the one from field roast. After steaming it in my makeshift steamer I refrigerated them and I decided to cook up 2 tonight for the taste test. This sausage did not remind me of bread and it was strangely tasting like a big mixed meat sausage of my omnivorous past. Nothing is wrong with that right at least no animals were harmed:)
I cooked up the sausages with some onions and dying broccoli and some fresh red peppers. I added some extra non sodium Italian seasoning and some tomato sausage a squeeze of Braggs and some yeast flakes and salt to taste. I added some chili pepper sauce just because I want to feel some burn in my mouth. I had a yam see Yam( True) in my kitchen for a few weeks now so I decided to cook and mash with some vegan margarine and some parsley crushed garlic and salt. This turned out to be a great dish and not too heavy on the stomach since we eat small portions. For dessert I ate a carrot cupcake test I did from. It ended up tasting like a baked pancake but it was chewy and moist for a fat free dessert. I washed it down with cook your throat ginger tea which is fresh ginger grated and boiled in water and served with no sugar.
I still have the tempeh in the fridge any ideas people. I never tasted tempeh before I really do not want to ruin it.