Vegetarian Sausage #4

Vegetarian Sausage #3 came out too hard, so this time I have reduced a bit the amount of wheat gluten, but also major changes are the use of carrageenan and fresh herbs in addition to the spices.

#1 Oil emulsion
3 oz water
3 oz safflower oil
1/2 tsp tamari
1/2 tsp - 2g - soy lecithin
1 oz wheat gluten flour

Mix liquid ingredients and lecithin, and blend, then add flour slowly while the blender is on. Should make a creamy, soft paste.

#2 TVP base
1 oz TVP
3 oz water
1 tbsp nutritional yeast
1/2 tsp powdered ginger
1/2 tsp powdered paprika
1/2 tsp caraway seed
1/2 tsp granulated sugar
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1 clove of garlic, pounded to paste
1 tip of sage, minced fine (about 12 leaves)
2 inches of rosemary, only the leaves, minced fine

Mix everything and allow to hydrate.

#3 Tofu
170 g firm tofu, pressed and crumbled by hand

Main dough
4oz wheat gluten flour
6g - 3/4 tbsp - carrageenan, mixed well into the flour

Mix well Oil emulsion, TVP base, and tofu in mixer with mixing attachment. Slowly sprinkle the wheat gluten flour mixture while the mixing hook does its work slowly (speed 1). This could actually be done by hand.

The filling.

Shape about 4oz of the filling on top of a piece of aluminum foil approx 12x6 inches, and roll it up like a joint sushi roll.

The filling inside the aluminum foil, prior to rolling it up.

Steam for 20 minutes.