Gluten Free "Beef" Seitan by Jeanette

Here's Jeanettes Gluten Free "Beef" Seitan

"BEEF" STYLE GLUTEN-FREE SEITAN SAUSAGE

Wet Group:

½ cup cooked, mashed brown lentils or black eye peas/beans

⅓ cup finely chopped sunflower seeds
5 Tbsp grated onion (6cm diameter one) or grated celery
3 Tbsp stewed apple or mashed cooked parsnip
2 Tbsp oil
1 Tbsp white vinegar
1½ Tbsp dark soy mushroom sauce
1 tsp molasses
fresh cup finely herbs - 3 tsp chopped sage, 2 Tbsp parsley, 2 tsp thyme or 1 Tbsp dried mixed herbs
⅓ chopped sunflower seeds (I do this in a spice mill)


Dry group:

½ cup rice flour

⅓ cup chickpea flour/ channa/ besan
1 Tbsp pea flour
2 Tbsp nutritional yeast
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
1¾ tsp garum masalla
1 tsp mushroom stock granules
½ tsp smoked paprika
¼ tsp salt
8 grinds fresh black pepper + 8 grinds of gourmet pepper if you have it


Place the wet ingredients in to a large bowl as you measure them out and then stir together with a spatula.
Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out.
Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes.
Only add 1 - 2 Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others).
Meanwhile prepare baking paper by cutting it into 8 rectangle pieces 15 x 20cm diameter (6 x 8 inches) in which to roll up the sausages.
Pour a few inches of water into the base of a saucepan and set a steamer pan on top. Bring water to the boil.
Divide the sausage mixture into 8 portions and place a sausage portion along the wide side of a rectangle of the baking paper keeping it in 3 - 4 cm  (1¼ - 1½  inches) from the ends. With damp fingers shape into a sausage neatening ends with a knife. Roll up in the paper and either twist the ends (you can tie them with a piece of string) or fold neatly like a parcel then place in the base of a steamer. Repeat with rest of sausages stacking them up in the steamer if necessary.
Cover with lid and steam for 35 minutes.
Remove sausages from steamer and stand for 5 - 10 minutes before removing paper wrapper.
These sausages may be browned in a little oil before serving with a good quality tomato sauce.

*I haven't received my pea protein yet so I added a little more chick pea flour.

*I didn't have black eyed peas but used black beans.

*I didn't have mung beans so I omitted.

*I used mushroom boullion cube that I crushed fine.

*I put everything in the Vitamix and blended fine.

*I used tin foil instead paper.

This Gluten Free "Beef" Seitan was good. I cut some slices off and sauteed them and added it to my salad. A tasty supper.

      Karen