Guest guest Posted February 15, 2002 Report Share Posted February 15, 2002 Meatballs " that won't fall apart; " Italian sausage " , " salami " , " pepperoni " -- and more! By Bryanna Clark Grogan Source: http://www.vegsource.com/articles/bryanna_meatballs.htm Bryanna's Seitan " Italian Sausage " (makes 10) This will hold up in sauces without falling apart. The basic mix is for a spicy sausage—other variations follow. DRY MIX: 2/3 c. pure gluten powder (vital wheat gluten; Do-Pep) 1/3 c. soy or chickpea flour, or soy protein (isolate) powder 3 T. oat bran 1 T. low-salt vegetarian “chicken” broth powder 1 tsp. EACH Crushed fennel seeds, sugar and dried oregano 1/2-1 tsp. Dried red chile pepper flakes (1 tsp. is HOT) 1/2 tsp. freshly-ground black pepper, or to taste pinch ground allspice Bryanna Clark Grogan WET MIX: 2 T. water plus 2 T. balsamic vinegar 2 T. soy sauce 2 cloves garlic, crushed 1/2 T. olive oil 1/2 T. Asian (toasted) sesame oil enough cold water mixed with the above to make 7/8 c. 1/4 c. bulgur wheat soaked with 1/4 c. boiling water (let stand til water is completetly absorbed) COOKING BROTH: 1 c. vegetarian “chicken” broth (this measurement is for liquid broth, not powder) 2 T. soy sauce 1/2 T. olive oil 2 cloves garlic, crushed (yes, this is in addition to the garlic in the above mix) Preheat the oven to 325 degrees F. Mix the dry ingredients in a medium bowl, blending well. Mix the wine, soy sauce, garlic, olive oil, sesame oil, and water with the soaked bulgur, then add to the Dry Mix. Stir briefly. Divide into 10 equal portions and roll them on a clean countertop into “links” about the size of regular hot dogs (not jumbo ones). Place them in a 10” casserole or baking dish, oiled, leaving a little room around each one. Pour the Cooking Broth over them. Cover the pan (use foil if necessary) and bake for 60 minutes, turning every 15 minutes, or until all the liquid is absorbed. Eat “as is” or cool the “sausages” (you can freeze them), and then, to serve or cook with, grill or pan-fry them just to brown a little and heat through. Enjoy! VARIATIONS ON THE SPICY SAUSAGE: BARESE-STYLE " SAUSAGE " : add 2-4 T. soy parmesan and 1-2 T. chopped Italian parsley. OMIT oregano and allspice. LESS SPICY VARIATIONS: SWEET FENNEL SAUSAGE: OMIT the red chile pepper flakes and cut down the black pepper to 1/4 tsp. LUGANEGA (NORTHERN ITALIAN " SAUSAGE " ): Use dry vermouth or dry white wine instead of red wine. For the seaoning, OMIT oregano, allspice, red pepper flakes and fennel, and ADD 2-4 T. minced Italian parsley, 1 tsp. dried marjoram, 1/2 tsp. EACH ground coriander, sugar, crumbled dried sage, grated lemon zest, a pinch EACH of cinnamon and nutmeg. COTECHINO (ITALIAN " SAUSAGE " TO USE WITH LENTILS AND BEANS): Use dry white wine instead of red wine. For seasoning, OMIT red pepper flakes, oregano, and fennel seeds, and ADD 1/4 tsp. EACH thyme, and ground bay, large pinch EACH sage, marjoram, oregano, cinnamon, ginger, nutmeg, and a drop of vanilla. TUSCAN-STYLE " SAUSAGE " : OMIT the hot pepper flakes. ADD 2 T. minced soaked sundried tomatoes, and 1 T. chopped fresh basil. Cut oregano down to 1/2 tsp. In the Wet Mix, use only 1 T. soy sauce and ADD 4 tsp. light miso (can be chickpea miso). BRYANNA’S SEITAN “SALAMI” (WITH “PEPPERONI” VARIATION ) Makes 2 rolls Be sure to let this refrigerate overnight before using—the flavors really multiply! This is tender, yest easy to slice thinly. DRY MIX: 2/3 c. pure gluten powder (vital wheat gluten; Do-Pep) 1/3 c. soy or chickpea flour, or soy protein (isolate) powder 3 T. oat bran 2 tsp. paprika 1 tsp. EACH dry mustard, onion powder and WHOLE black peppercorns 1/2 tsp. Freshly-ground black pepper WET MIX: 3 T. soy sauce 2 T. ketchup 1 T. Asian (toasted) sesame oil 2 cloves garlic, crushed 1 tsp. Liquid smoke enough cold water mixed with the above to make 7/8 c. 1/4 c. bulgur soaked with 1/4 c. boiling water (let stand until water is completely absorbed) COOKING BROTH: 1/2 c. dry red wine (can be non-alcoholic) OR 1/4 c. balsamic vinegar PLUS 1/4 c. water 6 T. water 3 T. soy sauce 1/2 T. olive oil 2 cloves garlic, crushed Preheat the oven to 325 degrees F. Mix the dry ingredients in a medium bowl, blending well. Mix the soy sauce, ketchup, sesame oil, garlic, water and liquid smoke with the soaked bulgur, and then add to the Dry Mix. Stir briefly. Divide into 2 equal portions and roll them on a clean countertop into 2 rolls that will fit (both of them) into an 8x4 and 1/2’ loaf pan, with a little room around each one for expansion. Pour the Cooking broth over them. Cover the pan (use foil if necessary) and bake for 1 to 1 and 1/2 hours, turning every 15 minutes, or until all the liquid is absorbed. Cool the rolls for at least 8 hours before using(you can freeze them). Slice thinly. VARIATION: SEITAN “PEPPERONI” To the Dry Mix ADD 1/2 tsp. Dried red chile pepper flakes, 1/2 tsp. Ground anise seed, and a pinch of groundallspice. Instead of 2 rolls, make 4 thinner rolls and bake in a 9x5” loaf pan. BRYANNA’S NEW BASIC “WHEATBALLS” makes 10 These are nice and brown and firm, with a little crumbliness (is that a word?) from the bulgur. They will hold up in a sauce. DRY MIX: 2/3 c. pure gluten powder (vital wheat gluten; Do-Pep) 1/3 c. soy or chickpea flour, or soy protein (isolate) powder 3 T. oat bran 1 tsp. dry marjoram 1/2 tsp. EACH dried thyme and onion powder freshly-ground black pepper to taste WET MIX: 2 T. soy sauce 2 T. ketchup 1 T. olive oil OPT: 1 tsp. Vegan gravy browner (such as Kitchen Bouquet), or Maggi sauce, or vegetarian worcestershire sauce enough cold water mixed with the above to make 7/8 c. 1/4 c. bulgur wheat soaked in 1/4 c. boiling water (let stand til water is completely absorbed) COOKING BROTH: 1 c. hot water 3 T. soy sauce 1/2 T. olive oil 2 cloves garlic, crushed Preheat the oven to 325 degrees F. Mix the dry ingredients in a medium bowl, blending well. Mix the soy sauce, ketchup, olive oil, and water with the soaked bulgur, then add to the Dry Mix. Stir briefly. Divide into 24 equal portions and roll them into walnut-sized balls. Place them in a 9 x13” baking dish, oiled, leaving a little room around each one. Pour the Cooking Broth over them. Cover the pan (use foil if necessary) and bake for 15. This lets them puff up initially but stay separate, but too much of the Cooking Broth will evaporate and not go into the “wheatballs” if you leave them in this pan, so, after the initial 15 minutes baking time, transfer the balls to an 8-9” pot or deep dish that can go in the oven and pour the broth over them again. Cover and bake 45 minutes more, turning every 15 minutes. Cool the”wheatballs” (you can freeze them), and then, to serve or cook with, broil or pan-fry them just to brown a little and heat through. Enjoy! BRYANNA’S ITALIAN “WHEATBALLS” makes 24 This is a variation of the Basic “Wheatball” recipe, with yummy Italian flavoring. These are nice and brown and firm, with a little crumbliness (is that a word?) from the bulgur. They will hold up in a sauce. DRY MIX: 2/3 c. pure gluten powder (vital wheat gluten; Do-Pep) 1/3 c. soy or chickpea flour, or soy protein (isolate) powder 3 T. oat bran 1 T. vegetarian “chicken” bouillon powder OPT (recommended): 3 T. Soymage vegan soy parmesan 1/2 tsp. EACH dry marjoram, onion powder, oregano, sugar, freshly-ground black pepper, crushed fennel seed, and rosemary OPT: 1/2 tsp. Dried red chile pepper flakes 1/4 tsp. dried thyme pinch allspice WET MIX: 1/4 c. dry red wine (can be non-alcoholic) OR 2 T. water plus 2 T. balsamic vinegar 2 T. soy sauce 1 T. ketchup 3/4 T. olive oil 1/4 T. Asian (toasted) sesame oil 1 clove garlic, crushed OPT: 1/2 tsp. Vegan gravy browner (such as Kitchen Bouquet), or Maggi sauce, or vegetarian worcestershire sauce enough cold water mixed with the above to make 7/8 c. 1/4 c. bulgur wheat soaked in 1/4 c. boiling water (let stand til water is completely absorbed) COOKING BROTH: 1/2 c. hot water 1/2 c. vegetarian broth 2 and 1/2 T. soy sauce 1/2 T. olive oil 2 cloves garlic, crushed Preheat the oven to 325 degrees F. Mix the dry ingredients in a medium bowl, blending well. Mix the wine, soy sauce, ketchup, oils, garlic, optional sauce and water with the soaked bulgur, then add to the Dry Mix. Stir briefly. Divide into 24 equal portions and roll them into walnut-sized balls. Place them in a 9 x13” baking dish, oiled, leaving a little room around each one. Pour the Cooking Broth over them. Cover the pan (use foil if necessary) and bake for 15. This lets them puff up initially but stay separate, but too much of the Cooking Broth will evaporate and not go into the “wheatballs” if you leave them in this pan, so, after the initial 15 minutes baking time, transfer the balls to an 8-9” pot or deep dish that can go in the oven and pour the broth over them again. Cover and bake 45 minutes more, turning every 15 minutes. Cool the”wheatballs” (you can freeze them), and then, to serve or cook with, broil or pan-fry them just to brown a little and heat through. Enjoy! Language is an expression of thought. 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