So it seems like a month ago or something that I put out tweets that I was making seitan sausages and buns from scratch. It seems kind of weird to say “from scratch” considering that’s about how I cook everything. Anyway, I usually don’t go so far as to make my own hot dog buns. But then, here they are:
I used Bryanna’s Fluffy But High Fiber Hamburger and Hotdog Bun recipe. For the first ingredient, I used EnergE Egg Replacer because I didn’t have the other things and it’s mostly potato starch anyway. Seemed to work fine. These are all full of whole grains and yet not heavy. I’m not sure I’d call them fluffy exactly, but they are really nice. One thing they don’t do is keep a little “hinge” when you slice them like store bought hotdog buns. I didn’t really think of that. In the future, I’ll experiment with shaping these so the sausage can be wrapped in bread. Even so, the sausages weren’t too messy to eat.
The sausages? Right, I made the steamed seitan sausages that every other vegan food blogger did months ago and probably already has a freezer full of them. I just used Julie Hasson’s original recipe. Next time I’d probably punch up the seasoning a little. I like a really spicy sausage. These had great flavor though. Steaming them was no problem. I just used one of those metal steamer baskets that you fit into the bottom of a pot to steam vegetables. Even though the bottom is rounded and not flat, I was able to stack all the sausages from this recipe into my pasta pot without a problem.
Don’t be freaked out when you first unwrap these from the foil. They’re still moist on the outside but dry out pretty quickly. I’ve had them both right out of the fridge and into the George Foreman grill and frozen, defrosted partially, then into the grill. It’s crazy convenient to have these just hanging out in your freezer. Sometime soon I’ll incorporate them into some other recipe rather than simply eating on a bun.
Oh, and that’s the Cabbage Kale Slaw from Ani’s Raw Food Kitchen next to it. And here’s a slaw extreme close up:
I had the slaw a couple of days later for lunch at work with sunflower seeds sprinkled on it. It held up just fine and possibly got a little better.
Yes, there’s more food. Asian Baked Tofu from The Candle Cafe Cookbook, Teriyaki Quinoa from Eat, Drink & Be Vegan, and some stir fried baby bok choy.
Jimmy Crack Corn Crack from Alternative Vegan and Chipotle Kissed Red Bean Sweet Potato Chili from Fresh from the Vegetarian Slow Cooker.
Here’s the mix I used, the tomatoes I added and the tofu. I’m not sure why the pappadums jumped in the picture…I loosely used the recipe on the back of the box. Here’s what I did: “Butter” TofuIngredients1 pound firm or extra firm tofu, drained and pressed2 tablespoons lemon juice1/2 packet Shan Butter Chicken Mix2 tablespoons oil 1 14oz. can whole cherry tomatoes or diced (smash them if you use whole ones)1/2 cup soy milk2 tablespoons Earth Balance Mix lemon juice, 1/4 cup of water and the 1/2 packet of seasoning mix. Pour over drained, pressed tofu and marinate 30 minutes. Heat oil in a non-stick frying pan. Add marinated tofu reserving the marinade. Fry up until browned. Add tomatoes, soy milk, and reserved marinade. Cover, reduce heat to low, and cook 15 minutes. Add Earth Balance, stir in until melted.Eat.
We ate it over basmati rice with Dino’s Collards. Nummy.