Salsicca (vegetarian hot Italian sausage)
From the collection of Mr Falafel at the alt.food.vegan newsgroup... Times are guesses and do not include waiting for the gluten to cool.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 7-10
YIELD: 14-20 links
UNITS: US
INGREDIENTS
Nutrition- 10
- 1⁄4cup dry red wine
- 1tablespoon tomato paste
- 1cup textured soy protein granules (tvp)
- 1teaspoon toasted sesame oil
- 1⁄4
Seasoning Mixture
- 1tablespoon minced fresh garlic
- 1 1⁄2
- 1teaspoon red pepper flakes
- 1teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2
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DIRECTIONS
- Mix the broth with the wine, tomato paste and sesame oil in a small bowl.
- Stir in the textured soy protein granules and allow to soak for about 5 minutes.
- Add the tofu and seasonings.
- The gluten powder should not be added until the mixture is cool (otherwise it creates'strings').
- To speed this up, you can spread the mixture out on a plate to cool in the refrigerator.
- When the mixture is cool, add the gluten powder and mix well with your hands.
- Press firmly into 10 thin patties or 14-20 firm links.
- Steam on a plate or steam basket (with little holes) over simmering water for 20 minutes.
- These can now be browned right away or refrigerated/frozen for later.
- To brown, use a non-stick skillet with a little olive oil or brush all the sides with a little olive oil and grill on both sides.
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