Lakers Lose Game 3, Apt Rubik's Cube Succeeds in Popular Recipe for Seitan Sausages

Every vegan food blog lately has been mentioning these things!

So, I finally decided to make them. And a good thing too - I had all the ingredients in the recipe (luckily they are all pantry staples). What a great recipe! They turned out pretty fantastic - not the 8 sausages expected. I kind of plunked a glob of the mixture into the foil and folded, until finally, I had 4 plump sausages, and 2 squimish mini dogs. It was wayyyy easy.

What made things difficult was, "Seitan Sausage Day" occurred on the same day as "Maintain the Sourdough Starter Day with No-Knead Bread."

Initially, I thought it was fantastic! I envisioned fresh, baked sourdough rolls around homemade seitan sausage, with a little habanero honey mustard. I was in the kitchen for 3 hours (mostly because of the bread)! In the end, the sourdough bread was baked as a large round loaf (where I thought I could just cut the "ends" off as hot dog buns.

In the end, the Lakers lost, but dinner was still served. I might of put too much mustard on you-know-who's dish. Sorry!

This is thePPK's twist on Julie Hasson's famous (and brilliant) recipe, from Everyday Dish - it's a lot simpler than the original version:

Spicy Pinto Sausages

Makes 4 big sausages

1/2 cup pinto beans, rinsed and drained
1 cup vegetable broth
1 tablespoon olive oil
2 tablespoons soy sauce
2 cloves garlic, grated (with a microplane, or very finely minced)
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 1/2 teaspoons fennel seed, crushed
1 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano

Several dashes fresh black pepper

Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes.

(I found them to be a little flimsy, so I pan-fried them in a little olive oil to give them a crustier outer layer, which kept the inside still soft and juicy.)

"Better than Tofurkey"

With the leftover beans, I made a improvised "baked beans" side dish with a little BBQ. It was okay...next time I'll just double the recipe!