Lincolnshire Seitan Bangers [Vegan]Can’t be improved, but original text is: Ingredients You Need for Lincolnshire Seitan Bangers [Vegan]Can you get a taste of traditional British sausages without the meat? Absolutely! With our recipe for vegan Lincolnshire seitan bangers, you’ll experience the same classic flavors and textures that have made these iconic links beloved by many.
While numerous recipes for steamed seitan sausages exist, these vegan bangers remain a top choice among my preferred methods. I substituted the herbs and seasonings to evoke a taste reminiscent of my childhood favourite, Lincolnshire sausages. A flavorful fusion of sausages paired with diverse accompaniments: savoring them in sausage sandwiches, complementing a vibrant vegan fry-up, or indulging in the timeless comfort of bangers and mash alongside a rich onion gravy. To avoid last-minute scrambling, I typically scale up the recipe to ensure a steady supply; this approach also allows for effortless reheating straight from the freezer. I often find that freezing berries can surprisingly enhance their texture.
Lincolnshire Seitan Bangers [Vegan]
Can’t be improved, but original text is: Ingredients You Need for Lincolnshire Seitan Bangers [Vegan]
- 2 1/4 cups vital wheat gluten flour
- ½ cup nutritional yeast
- ¼ cup chickpea flour
- 2 Tbsp vegetable stock powder
- 1 Tbsp garlic powder
- 2 tsp salt
- 1/4 to 1/2 teaspoon freshly ground black pepper
- ½ tsp white pepper
- 1 tsp ground coriander
- 1 tsp freshly grated nutmeg
- ½ tsp ginger powder
- 4 teaspoons dried sage or 2 tablespoons (8-10 leaves) fresh sage, finely chopped
- ⅛ tsp allspice
- 2¼ cool water
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
Can you get a taste of traditional British sausages without the meat? Absolutely! With our recipe for vegan Lincolnshire seitan bangers, you’ll experience the same classic flavors and textures that have made these iconic links beloved by many.
- To prepare the dough, combine all the dry components in a substantial container, followed by mixing the wet elements in a distinct vessel; subsequently, pour the liquid mixture over the dry particles and blend until well incorporated. While you can use a wooden spoon, I personally prefer using my hands for this task. Blend thoroughly to ensure even distribution, eliminating any remaining dryness. Adjust the consistency by adding an additional few tablespoons of water if the mixture seems too thick. Knead the dough for approximately one minute, then set it aside.
- Cut twelve 9-inch by 6-inch strips of aluminum foil. Shape approximately half a cup of dough into a compact log, aligning its length along the centerline of a sheet of foil for easy handling. Tucking the foil’s edge over the dough, I then rolled it up carefully. Securely twist the ends of each log to tightly fasten each sausage. Wrap the remaining dough in a fresh sheet of foil to form uniform sausages, typically yielding 12 perfectly portioned links.
- Wrap sausages in foil and steam at high heat for approximately one hour, ensuring even cooking throughout. By now, they should have solidified their plans. Allow the dish to cool down slightly before carefully removing it from its aluminum wrapping.
- Once cooked, they can be prepared to your liking or stored in the refrigerator for a later meal. Alternatively, you can also store them in the freezer for an even more extended period. Whether you choose to grill, oven-roast, barbecue, or pan-fry, these versatile ingredients are sure to please. Cook to a golden-brown crispiness on the exterior, while ensuring the interior remains scorching hot.
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