12.09.2008 Fauxsage à gogo

I’m obviously having a bit of a fauxsage problem. help?

the recipe for the Ginger Hoisin (left) & Coconut Tamarind (right) flavors yields half the size of a regular seitan o’greatness, so feel free to double the amounts.

the recipe for the Apple Curry (not pictured) flavor makes for a big one.

Ginger Hoisin Fauxsage

dry

1/2 cup + 2 T vital wheat gluten
2 T nutritional yeast
1/2 t ginger powder
1/2 t garlic powder
1/2 t ground coriander
1/8 t red pepper flakes

wet

2 T hoisin sauce
1 t tamari
2 T seasoned rice vinegar
1 T toasted sesame oil
1/3 cup + 3 T water

Coconut Tamarind Fauxsage

dry

1/2 cup + 2 T vital wheat gluten
2 T nutritional yeast
1/2 t fine sea salt
1 t dried basil or cilantro

wet

1/2 T tamarind paste
1/2 T peanut oil
1/3 cup + 3 T hot water [only use water if using coconut powder; if not, replace with light or regular coconut milk]
1 T instant coconut milk powder [if using water]
1 t pure maple syrup

Apple Curry Fauxsage

dry

1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1/2 t ground cumin
1 t fine sea salt
1 T dried parsley [or dried basil]

wet

6 T unsweetened applesauce [1 individual, 4 oz container]
2 T safflower oil
2/3 cup water
1 T green curry paste
1 T pure maple syrup [or agave nectar]

M.O. for all

preheat oven to 325F. prepare two large pieces of foil, just one if making only one of the recipes, and slightly larger if doubling the recipe.

place dry in a large bowl, wet in a smaller bowl.
whisk dry to combine, whisk wet to combine.
pour wet into dry, stir well, start kneading to make sure everything is well incorporated.
shape into a 5-inch log [8-inch log if doubling recipe], wrap tightly in aluminum foil.

bake for 90 minutes. unwrap, and let cool on a rack.