Pumpkin Fauxsage
This autumn-inspired pumpkin fauxsage is a hearty, protein-packed seitan sausage with warm spices, perfect for stews, pizzas, and sandwiches.
Equipment
- baking sheet
- foil
- medium bowl
- whisk,
Ingredients
- ¼ teaspoon grated nutmeg
- ¼ teaspoon cayenne pepper to taste
- ½ teaspoon ground white pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons dried minced onion or 1 teaspoon onion powder
- 2 teaspoons dried sage
- 1 tablespoon 12 g Sucanat or 1 tablespoon (15 ml) pure maple syrup
- 2 tablespoons 30 ml walnut or canola oil
- ¼ cup 30 g nutritional yeast
- ¼ cup plus 2 tablespoons to ½ cup 92 to 122 g pumpkin purée, depending on thickness
- ¾ cup 180 ml vegetable broth
- 1½ cups 216 g vital wheat gluten flour
Instructions
- Preheat the oven to 325°F (170°C, or gas mark 3).
- In a large bowl, whisk together the wheat gluten, nutritional yeast, paprika, sage, oregano, white pepper, onion, cayenne, nutmeg, and Sucanat.
- In a medium bowl, whisk together the vegetable broth, ¼ cup plus 2 tablespoons pumpkin purée, and oil.
- Pour the wet ingredients into the dry ingredients and stir with a spoon.
- Then, knead the dough by hand for a couple of minutes.
- If the dough is too dry, incorporate the remaining 2 tablespoons of pumpkin purée.
- Let it rest for 5 minutes.
- Roll the mixture into a log and wrap it in foil, twisting the ends tightly.
- Bake for 90 minutes, flipping the wrapped sausage halfway through to ensure even cooking.
- Carefully remove the foil and let cool before storing in the fridge or freezer.
Notes / Tips / Wine Advice:
Serving Tip:
Serve sliced on sandwiches, crumbled into stews, or grilled as a hearty protein option.
Wine Advice:
Pair with a medium-bodied red wine like Pinot Noir for a balanced, earthy combination.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 18 g | Protein: 27 g | Fat: 5 g | Fiber: 3 g | Sugar: 3 g | Salt: 0.8 mg
