Smoky Maple Seitan Sausage Links

These simple sausage links are smoky, spicy, and sweet!  I couldn't get over how easy these were to  make and it seems so impressive.  My roommate's response: "you MADE those?!"  The secret is some aluminum foil and a steamer.  After an initial test run we thought the maple and smoky flavors were great but it needed some spice to balance the fennel and maple syrup.  Some crush red pepper does the trick.  If you don't like spicy foods just omit the pepper and enjoy the smoky sweetness.  I also cooked them in a pan after steaming to brown the outside of the links and added an extra bit of maple flavor.

Ingredients
Makes 8 Sausage Links

• 1 cup vital wheat gluten
• 1/8 cup nutritional yeast
• 1 Tbsp dried sage
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp cinnamon
• 1/2 ground black pepper
• 1/2 tsp fennel seeds
• 1/2 tsp crushed red pepper (optional)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 2 T pure maple syrup, divided (1 T for sausage mixture, 1 T for pan glazing)
• 1 tsp liquid smoke
• 1 T reduced sodium soy sauce
• 1/2 c vegetable broth

1. Combine all dry ingredients in a medium mixing bowl.
2. Combine all wet ingredients in another small cup or bowl.
3. Slowly mix in wet ingredients to the dry mixing bowl, stirring quickly, until a moist spongey "dough" forms.
4. Use your hands and knead the dough in the bowl for about 3 minutes to ensure all ingredients are mixed through.
5. Separate the dough into four equal sized pieces.
6. Tear or cut foil into sheets about 8 in. wide.
7. Tear each ball of dough into two pieces and use your hand to squish and roll each piece into a sausage link shape (about 3-4 in. long).  Roll up in the foil and twist the ends tight, like a candy wrapper.  Fold the ends down.  (see picture)
8. Set up a steamer on your stove top and when water is boiling place your sausage links in, cover, and steam for about 20 minutes or until links feel firm.
9. Remove and let cool for about 5 minutes and foil is cool to the touch.
10. Spray a nonstick skillet with cooking spray and heat over medium high heat.  Unwrap and add the sausage links to the pan and cook for about five minutes until links are browning.  Make sure to move links around to get each side browned.
11. Pour 1 T of maple syrup over the links and stir quickly to glaze each link in the syrup before it completely evaporates and serve immediately.

Serving Idea:  I served the links with polenta slices, pan fried in coconut oil, with a chopped green onion, and topped with avocado.  

Adapted from this recipe.

breakfast polenta two way

As a vegetarian who doesn't like to eat eggs, Breakfast is the one meal of the day where I really feel limited with what my choices are to eat, especially when going out to a restaurant.  I get pancake fatigue very easily!  

Polenta is a great breakfast food to add in to your morning rotation to get a little variety.  It's like grits and a corn cake had a baby, plus it's cheap and easy to cook!  There's even a variety of polenta loaf at my local health foods store made with quinoa!  There are usually flavored polenta loaves too with varieties like sun dried tomato and herb or garlic.

• Simply slice the polenta into 1cm slices.  (4 per serving is good)
• Add enough Olive or coconut oil in a nonstick skillet to coat the bottom on the pan.
• Cook polenta slices for about 5-7 minutes per side over medium high heat and that's it!  The outside should get a little golden and browned while the inside stays a little softer. 
• Optional: Top with vegan cheese and seasoning of your choice.  I usually like to add fresh ground black pepper, red pepper flakes, or garlic flakes.

Here I've shown two different servings.  On the left I've gone for a more more "traditional" breakfast set up pairing the polenta with zucchini cakes and veggie bacon.  Or try a super light breakfast of greens by pairing it with some sautéed asparagus, zucchini, and mushrooms.