Ingredients

For this recipe, you will need:
1/2 large white onion
1 clove of garlic
1/2 teaspoon of cumin and fennel seeds
1/4 cup of cooked chickpeas and sparkling water
1 tablespoon of tomato paste and soy sauce
1/8 teaspoon of salt
1/2 teaspoon of thyme and smoked paprika
and 3/4 cup of vital wheat gluten

Instructions

1. Saute the garlic and onion together until they are soft.
2. Add the cumin and fennel seeds to toast them for just a minute.
3. Add in all of the ingredients, including the cooked ones, into a food processor, except for the vital wheat gluten.
4. Process everything until well combined and then add in the vital wheat gluten until a ball forms.
5. Take the ball out and divide it into 4 pieces.
6. Roll the pieces in sausage shapes and then roll each in parchment paper and then tin foil.
7. Steam in a few inches of boiling water for 20 minutes on each side.
8. Allow them to cool and then use as you please!

The post You Can Make Vegan Sausages From Scratch At Home! appeared first on thedancingcucumber.com.

Instead, turn to seitan, a wonderful meat alternative that has no soy whatsoever! It is, however, not safe for people with gluten intolerance, but if you aren’t, then seitan is for you!

What Is It Made Of?

Seitan is made from vital wheat gluten. Wheat gluten is the main protein of wheat, which is what gives people who are gluten-free bad effects. Essentially, all that is in seitan is the wheat gluten, water, and sometimes other spices and seasonings.

How To Use it

Seitan is a neutral tasting product, so it takes on big bold flavors really well. Saute it with cumin, chili powder, cayenne pepper, and oregano for Latin-inspired tacos. You can also dredge it in barbecue sauce and make it into a grilling staple. Or throw it into a coconut milk curry along with peppers, onions, carrots, and green onion. Any place you would normally use meat or a meat alternative, consider switching to seitan instead.

The post Why Seitan is the New Meat Substitute You Should Be Obsessed With appeared first on thedancingcucumber.com.

Ingredients

For this recipe, you will need:
1/2 large white onion
1 clove of garlic
1/2 teaspoon of cumin and fennel seeds
1/4 cup of cooked chickpeas and sparkling water
1 tablespoon of tomato paste and soy sauce
1/8 teaspoon of salt
1/2 teaspoon of thyme and smoked paprika
and 3/4 cup of vital wheat gluten

Instructions

1. Saute the garlic and onion together until they are soft.
2. Add the cumin and fennel seeds to toast them for just a minute.
3. Add in all of the ingredients, including the cooked ones, into a food processor, except for the vital wheat gluten.
4. Process everything until well combined and then add in the vital wheat gluten until a ball forms.
5. Take the ball out and divide it into 4 pieces.
6. Roll the pieces in sausage shapes and then roll each in parchment paper and then tin foil.
7. Steam in a few inches of boiling water for 20 minutes on each side.
8. Allow them to cool and then use as you please!

The post You Can Make Vegan Sausages From Scratch At Home! appeared first on thedancingcucumber.com.

Instead, turn to seitan, a wonderful meat alternative that has no soy whatsoever! It is, however, not safe for people with gluten intolerance, but if you aren’t, then seitan is for you!

What Is It Made Of?

Seitan is made from vital wheat gluten. Wheat gluten is the main protein of wheat, which is what gives people who are gluten-free bad effects. Essentially, all that is in seitan is the wheat gluten, water, and sometimes other spices and seasonings.

How To Use it

Seitan is a neutral tasting product, so it takes on big bold flavors really well. Saute it with cumin, chili powder, cayenne pepper, and oregano for Latin-inspired tacos. You can also dredge it in barbecue sauce and make it into a grilling staple. Or throw it into a coconut milk curry along with peppers, onions, carrots, and green onion. Any place you would normally use meat or a meat alternative, consider switching to seitan instead.

The post Why Seitan is the New Meat Substitute You Should Be Obsessed With appeared first on thedancingcucumber.com.