Vegetarian Sausages #1

This is a very experimental recipe. I am just trying out ideas I got from meatandsausages.com. Here's what I did.

Part 1 - Oil emulsion

1 oz Vital Wheat Gluten
5 oz Water
4 oz Safflower Oil

NOTE: The oil must be chilled. I tried to skip this step and had to chill the mix later.

I a mixer, dissolve the wheat gluten in the water. Then fold in the oil and mix until it gets stiff. Set aside in the fridge.

Part 2 - "Meat" and spices

1 oz Textured Vegetable Protein (TVP)
3 oz Water
1 tbsp Nutritional Yeast
1/2 tsp Ground Ginger
1/2 tsp Caraway Seed
1/2 tsp Grated Nutmeg
1/2 tsp Paprika
1/4 tsp Smoked Paprika

Soak the TVP in the water. Mix all the spices and then add them to the re-hydrated TVP.

Part 3 - Putting it all together

100 g Vital Wheat Gluten

Fold the oil emulsion and the spiced TVP together. Sprinkle the wheat gluten on top, slowly, while mixing all the time. It should form a sticky dough - or a stiff batter.

Spoon it into aluminum foil to form sausages. Roll like a sushi roll or a cigarette. Crimp the end. Steam for 20 minutes.