First time when I tried seitan ever – it was a chunks of it in a jar in a tamarind marinade – sounds yummy but oh boy it was bad. Then I decided to make my own seitan – bought some vital wheat gluten, followed a recipe and oh booyy it was like a brick.. I decided I didn’t like seitan. But I still had like a kilo of gluten left and my inner zero waster wouldn’t let me to throw it out. So after I made tofu, i decided to use the pulp (soy pulp is called okara) and make seitan (again). It worked. And I liked it. And I make it all the time now. YUM! An of course, after making tofu from soaked chickpeas (click for recipe) I turned the pulp into seitan! Tried making sausages – worked just fine!
Advice and insights:
- yes, you can make other shape – a deli meat loaf, or patties, whatever you like. If you make a deli meatl loaf, you will need to cook it longer
- I wrap sausages into baking paper and save it for the next time to reuse it
- sausages are freezable
Enjoy!
You will need:
- 275g pulp (this is what I ended up with after making chickpea tofu)
- 10 sundried tomatoes, soaked
- 2 garlic cloves
- 370g liquid (I use tomato soaking water, stock)
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp dijon mustard
- 1 tsp black pepper
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp oil
- 1 tsp salt
- 30g chickpea flour (1/4 cup)
- 2 tbsp starch
- 260g vital wheat gluten (2 cups)
What to do?
- blend everything apart from pulp, starch and gluted until smooth
- mix everything together and work for 10-15 mins
- form sausages wrapping in baking paper, or you can make burgers or one large deli meat whole
- steam for 15mins and then roast in oven at 175C for another 15min
Notes:
Feel free to add dried herbs and scipes - I added some dried rosemary and chilli flakes.