ChefTessBakeresse
01-06-2010, 10:16 PM
Veggie Dogs (Seitan)
Is it possible to make homemade veggie dogs with great flavor and less sodium than the commercially prepared pre-fozen counterparts at the grocery store? We covered the basic steps for making seitan, but if you missed that post, please look here: Meatless Wonders 101 (Wheat Meat or Seitan) (http://cheftessbakeresse.blogspot.com/2010/01/meatless-wonders-101-wheat-meat-or.html) We are using the same basic ratio of 1 1/2 cup gluten powder to 1 cup liquid (concentrated vegetable stock if you're vegetarian). For added color I often use 1T paprika and 1T PeroŽ Caffeine Free All Natural Beverage (http://www.perous.com/). I've found the caramel color to be fantastic by adding just a few teaspoons of the powder. I add 1 tsp liquid smoke to the stock as well as 2 tsp cracked black pepper, 1T minced garlic, 2T minced onion and a 1/2 tsp sage.
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Combine with the liquid.
(http://4.bp.blogspot.com/_Z4ub2c1YMbE/S0S2pNWpHYI/AAAAAAAAEMQ/Zso2wj4w8fA/s1600-h/meatlesswonders2+002.JPG)
See how dark it gets? Normally light colored gluten will look grey when cooked. I've never seen a grey meat that really appealed to me. Ever.
Cut the gluten ball into 4-6 pieces, depending on the size of the veggie dogs you prefer.
(http://3.bp.blogspot.com/_Z4ub2c1YMbE/S0S2oUxvW1I/AAAAAAAAEMA/w4RTbxriaVg/s1600-h/meatlesswonders2+007.JPG)
Lightly oil a foot long piece of foil. Squeeze the gluten into a thin log, then roll tightly in the foil, twisting the ends.
(http://4.bp.blogspot.com/_Z4ub2c1YMbE/S0S2Nx0KLOI/AAAAAAAAELw/xrFhf3PZ8eo/s1600-h/meatlesswonders2+011.JPG)
This recipe makes 4 "bratwurst" size sausages or 6 hot dogs. Simmer on high in a crock pot 2-3 hours. I make 20 at a time in my gallon size crock pot.
When finished cooking, allow to cool. You can brown the sausages in a little barbecue sauce on the stove, or place the unwrapped sausages in freezer bags and freeze for later use.
(http://3.bp.blogspot.com/_Z4ub2c1YMbE/S0S2NIyAmfI/AAAAAAAAELg/kYl3F6VIZBI/s1600-h/meatlesswonders2+015.JPG)
Slice thin for pizzas or for breakfast burritos.
Other Sausage flavors
(If you are vegetarian, feel free to use vegetarian stock as the liquid and omit the <nobr>[URL="http://cheftessbakeresse.blogspot.com/#"]bullion (http://3.bp.blogspot.com/_Z4ub2c1YMbE/S0S2MWWjK0I/AAAAAAAAELQ/GM3bFsetcW0/s1600-h/meatlesswonders2+062.JPG)</nobr>) All the dry ingredients are added to the dry gluten before mixing. I use the low sodium MSG free bullion if I use it instead of fresh stock:
Pepperoni: Use 2 tsp beef or vegetable bullion, 1 tsp liquid smoke or sesame oil, 2 tsp cracked black pepper, 2 tsp dry oregano, 1 T minced fresh garlic, 1T paprika (for the color...or you can use dark coffee or pero.)
Mild Summer sausage:
Use 2 tsp ham or beef bullion, 1T mustard seed, 1 tsp cracked black pepper, 1 tsp liquid smoke, 2 tsp powdered sage, and 2 tsp minced rosemary.
Breakfast sausage:
Use 2 tsp beef or pork bullion 1T minced fresh rosemary, 2T maple syrup(mixed with the liquid), 1/4 cup dry onion, 1 clove fresh pressed garlic and 1 tsp pero or instant coffee for color.
Shrimp sausage for seafood chowders:
4 tsp shrimp bullion, clam juice for the liquid, 1T dry minced parsley, 1 T dry chives, 1 tsp garlic, 1 tsp lemon zest and a dash of Tabasco.
Southwest Roasted Chile Sausage:
4 tsp chicken bullion and 2 tsp each:ground cumin, new Mexico Chile powder, cilantro, lime zest 1 tsp liquid smoke.
Italian Fennel Sausage:
2 tsp pork or beef bullion, 1/4 cup minced onion, 1 1/2 tsp fennel seed, 1 T mustard seed, 1 tsp all purpose Italian Seasoning, 2T minced garlic, 1 tsp ground pepper.
Greek Sausage for gyros:
2 tsp beef bullion 2 T garlic, 1T fennel seed, 1 1/2 tsp dill seed, 1T dry mint, 1T fresh minced rosemary, 1 tsp liquid smoke, 4 tsp pero or postum granules, 1/2 tsp red pepper flakes.
There you go.
Is it possible to make homemade veggie dogs with great flavor and less sodium than the commercially prepared pre-fozen counterparts at the grocery store? We covered the basic steps for making seitan, but if you missed that post, please look here: Meatless Wonders 101 (Wheat Meat or Seitan) (http://cheftessbakeresse.blogspot.com/2010/01/meatless-wonders-101-wheat-meat-or.html) We are using the same basic ratio of 1 1/2 cup gluten powder to 1 cup liquid (concentrated vegetable stock if you're vegetarian). For added color I often use 1T paprika and 1T PeroŽ Caffeine Free All Natural Beverage (http://www.perous.com/). I've found the caramel color to be fantastic by adding just a few teaspoons of the powder. I add 1 tsp liquid smoke to the stock as well as 2 tsp cracked black pepper, 1T minced garlic, 2T minced onion and a 1/2 tsp sage.
[/URL]
Combine with the liquid.
(http://4.bp.blogspot.com/_Z4ub2c1YMbE/S0S2pNWpHYI/AAAAAAAAEMQ/Zso2wj4w8fA/s1600-h/meatlesswonders2+002.JPG)
See how dark it gets? Normally light colored gluten will look grey when cooked. I've never seen a grey meat that really appealed to me. Ever.
Cut the gluten ball into 4-6 pieces, depending on the size of the veggie dogs you prefer.
(http://3.bp.blogspot.com/_Z4ub2c1YMbE/S0S2oUxvW1I/AAAAAAAAEMA/w4RTbxriaVg/s1600-h/meatlesswonders2+007.JPG)
Lightly oil a foot long piece of foil. Squeeze the gluten into a thin log, then roll tightly in the foil, twisting the ends.
(http://4.bp.blogspot.com/_Z4ub2c1YMbE/S0S2Nx0KLOI/AAAAAAAAELw/xrFhf3PZ8eo/s1600-h/meatlesswonders2+011.JPG)
This recipe makes 4 "bratwurst" size sausages or 6 hot dogs. Simmer on high in a crock pot 2-3 hours. I make 20 at a time in my gallon size crock pot.
When finished cooking, allow to cool. You can brown the sausages in a little barbecue sauce on the stove, or place the unwrapped sausages in freezer bags and freeze for later use.
(http://3.bp.blogspot.com/_Z4ub2c1YMbE/S0S2NIyAmfI/AAAAAAAAELg/kYl3F6VIZBI/s1600-h/meatlesswonders2+015.JPG)
Slice thin for pizzas or for breakfast burritos.
Other Sausage flavors
(If you are vegetarian, feel free to use vegetarian stock as the liquid and omit the <nobr>[URL="http://cheftessbakeresse.blogspot.com/#"]bullion (http://3.bp.blogspot.com/_Z4ub2c1YMbE/S0S2MWWjK0I/AAAAAAAAELQ/GM3bFsetcW0/s1600-h/meatlesswonders2+062.JPG)</nobr>) All the dry ingredients are added to the dry gluten before mixing. I use the low sodium MSG free bullion if I use it instead of fresh stock:
Pepperoni: Use 2 tsp beef or vegetable bullion, 1 tsp liquid smoke or sesame oil, 2 tsp cracked black pepper, 2 tsp dry oregano, 1 T minced fresh garlic, 1T paprika (for the color...or you can use dark coffee or pero.)
Mild Summer sausage:
Use 2 tsp ham or beef bullion, 1T mustard seed, 1 tsp cracked black pepper, 1 tsp liquid smoke, 2 tsp powdered sage, and 2 tsp minced rosemary.
Breakfast sausage:
Use 2 tsp beef or pork bullion 1T minced fresh rosemary, 2T maple syrup(mixed with the liquid), 1/4 cup dry onion, 1 clove fresh pressed garlic and 1 tsp pero or instant coffee for color.
Shrimp sausage for seafood chowders:
4 tsp shrimp bullion, clam juice for the liquid, 1T dry minced parsley, 1 T dry chives, 1 tsp garlic, 1 tsp lemon zest and a dash of Tabasco.
Southwest Roasted Chile Sausage:
4 tsp chicken bullion and 2 tsp each:ground cumin, new Mexico Chile powder, cilantro, lime zest 1 tsp liquid smoke.
Italian Fennel Sausage:
2 tsp pork or beef bullion, 1/4 cup minced onion, 1 1/2 tsp fennel seed, 1 T mustard seed, 1 tsp all purpose Italian Seasoning, 2T minced garlic, 1 tsp ground pepper.
Greek Sausage for gyros:
2 tsp beef bullion 2 T garlic, 1T fennel seed, 1 1/2 tsp dill seed, 1T dry mint, 1T fresh minced rosemary, 1 tsp liquid smoke, 4 tsp pero or postum granules, 1/2 tsp red pepper flakes.
There you go.