Pumpkin Fauxsage
You know, seitan o’greatness, blahblahblah…
I used 6 tablespoons of pumpkin purée, but if yours happens to be on the dry side, you can always 1 to 2 T more. The one I use is Libby’s, and is a bit thicker than those individual applesauce portions you can get at the store.
Pumpkin Fauxsage 1 1/2 cups (288 g) vital wheat gluten
1/4 cup (30 g) nutritional yeast
1 teaspoon paprika
2 teaspoons dried sage
1 teaspoon dried oregano
1/2 teaspoon ground white pepper, to taste
2 teaspoons dried minced onion or 1 teaspoon onion powder
1/4 teaspoon cayenne pepper, to taste
1/4 teaspoon grated nutmeg
1 tablespoon (12 g) Sucanat or 1 tablespoon (15 ml) pure maple syrup
3/4 cup (180 ml) vegetable broth
6 tablespoons to 1/2 cup (92 to 122 g) pumpkin purée, depending on thickness
2 tablespoons (30 ml) walnut or canola oil
Preheat oven to 325°F (170°C, or gas mark 3).
Whisk together first 10 ingredients (including sugar) in a large bowl.
Whisk together remaining ingredients in a medium bowl.
Pour wet into dry ingredients, combine, and start kneading for a couple of minutes.
Shape into an 8-inch (20-cm) log. Tightly wrap in foil.
Bake for 90 minutes. Unwrap, let cool on a rack.Yield: 1 big sausage
Mihl said,
September 3, 2008 at 5:58 pm
I think I started buying frozen blueberries about a months ago. It’s a bit sad they are no longer in season! I am sure your bread still tasted awesome!
I wanted to take part in the ppk challenge, too, but then I couldn’t decide what to make from the book. I think I will have a second look at it over the weekend.
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Melody S. said,
September 3, 2008 at 6:11 pm
Wow, those pumpkin sausage links are a great idea! I am definately going to try your recipe. You do not know me, but I love your blog!
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Jennifer said,
September 3, 2008 at 6:16 pm
Lots of fun links to visit – woo hoo!
Pumpkin sausage sounds so autumnal and so delicious!
I haven’t seen blueberries in weeks…. :-(
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VeggieGirl said,
September 3, 2008 at 6:58 pm
You got me at Carob Chip Bars!! :-D
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TadMack said,
September 3, 2008 at 7:09 pm
We still have about five minutes left of blueberry season here in Scotland… and then it’s back to the frozen. The pumpkin, now, that we don’t have very readily, at least not that’s grown remotely locally. I’ll have to see what hard squashes I can find to try this — that sausage looks amazing!
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Bianca- Vegan Crunk said,
September 3, 2008 at 8:49 pm
Thanks for the sausage recipe! I always hate the end of summer, until I start thinking about pumpkins. And that makes it okay. I’m totally saving this recipe for the cool days ahead!
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Ricki said,
September 3, 2008 at 9:41 pm
Mmmm–sausage! Wish I could make some (but no wheat gluten for me) :(
Sounds like you had more luck w/ the chocolate chimp bread than I–I have that mag w/ the original recipe and found it a bit bland–but then, I think, I followed THEIR recipe (and spelt makes everything better, no?)
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Erin said,
September 3, 2008 at 10:50 pm
Pumpkin Fauxsage?
You kind of rock. ;)
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Courtney said,
September 3, 2008 at 11:13 pm
I love your seitan recipes–every one of them that I have tried has been amazingly good! This one looks like a winner as well…yum!
Courtney
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ruby red vegan said,
September 3, 2008 at 11:39 pm
The banana chocolate chimp bread recipe caught my attention as soon as it arrived in my inbox… And that was forever ago. Thanks for all the good recipe shoutouts — those carob-carob chip bars sound awesome too.
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Lisa (Show Me Vegan) said,
September 4, 2008 at 1:18 am
I was just looking at Extraveganza in the bookstore this weekend, but the copy was rather beat up and I was feeling o-c so I purchased You Won’t Believe It’s Vegan Instead. But another day it will be mine! And now I’ve got Head Like a Hole on the brain, but that’s ok.
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melisser said,
September 4, 2008 at 2:08 am
Pumpkin sausages?! Whoa! I’ll have to get some pumpkin & make these in the future.
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tofufreak said,
September 4, 2008 at 2:17 am
oooooh pumpkin sausage! that sounds like a nice twist! very fall-ish. perhaps i shall add maple syrup and make them maple pumpkin sausage! yay :)
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Vegetation said,
September 4, 2008 at 2:54 am
Oooo fascinating sausages! And I just happen to have a bunch of bags of puree’d pumpkin in the freezer I was wondering what to do with a couple of days ago (hate the fact we can’t get canned pumpkin here :( )
The lemon bread looks divine too (got a spare room at your place by any chance? I wanna come over for food!)
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vegancowgirl said,
September 4, 2008 at 4:35 am
Thanks for all the links! I too have been trying to use more recipes lately, so these will give me some fuel for the weekend – I really want to try the carob bars – if you are raving about them, then they must be pretty tasty.
And the sausages…oh my! I have yet to find canned pumpkin here in Brussels (funny the little things that are so different from back home), but you have reinvigorated my urge to explore more shops and see if I can’t get my hands on some. I adore vegan sausages, and I love love love pumpkin…so let’s starting hunting.
Thanks for the recipes!
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vegancowgirl said,
September 4, 2008 at 4:38 am
Quick question – for the carob bars…what type of tofu did you use?
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destinyskitchen said,
September 4, 2008 at 4:41 am
Rad! I have a bunch of canned organic pumpkin (from Grocery Outlet, of course!), so those sausages are definitely going on my to-do list. I agree that the stubs are the best parts of the sausages! Just like bread butts. Yeah.
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Rosa said,
September 4, 2008 at 5:23 am
I’ve never had seitan, but this faux-sausage looks delicious… A gorgeous loaf! Yummy!
Cheers,
Rosa
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Silvia said,
September 4, 2008 at 5:48 am
Good morning dear!! I’m finally back! and i’ve missed you so much!! :-)
Pumpink? I adore it! That looks great!
I’m sending you a big kiss and a tight embrace!
Silvia
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B36Kitchen said,
September 4, 2008 at 8:45 pm
I’m cursing my cousin for getting married this weekend 5 hours away. I wish I was able to stay home and make those pumpkin sausages!
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Sophie said,
September 6, 2008 at 7:27 pm
That pumpkin sausage sounds really neato. And, btw, those cupcakes at the very top are callin’ my name :D!
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Fauxsage à gogo « have cake, will travel! said,
September 12, 2008 at 9:44 am
[...] the Ginger Hoisin (left) & Coconut Tamarind (right) flavors yields half the size of a regular seitan o’greatness, so feel free to double the [...]