03.09.2008 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 (216 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