Saturday, March 5, 2011

Penne Puttanesca with Italian Sausage Seitan

It is Saturday night. What could be better than a bit of luxuary in form of hearty meal? The italian sausage seitan was inspired by the great vegan num num recipe (who was inspired by someone else).
Italian Sausage Seitan:
  • 125g (4½oz) vital wheat gluten
  • 1 ts  dried thyme (or 1 spring fresh)
  • 1 ts fennel seeds
  • 1 ts dried marjoram
  • 1 ts sweet paprika
  • 2 tsp dried chili flakes (optional)
  • ¾ cup vegetable stock (made with hot water and bouillon or from scratch)
  • 1 TB organic ketchup
  • 1 TB harissa
Preheat the oven to 160°C/320°F.
In a coffee grinder converted/spice grinder or mortal & pestle, grind the thyme, fennel seeds, marjoram, sweet paprika and chili flakes until fennel seeds are crushed and the spice mix is fragrant. In a bowl combine the vital wheat gluten with the spice mix.
In a separate bowl whisk together the hot vegetable stock, ketchup and harissa. Add the stock mixture to the dry ingredients, folding them together until the mixture forms a thick dough. Separate the dough into two portions and shape 2 sausage shaped logs. Place logs onto a large sheet of foil and cover the seitan logs with another layer of foil. Bake in the oven for 45 minutes covered, and 10-15 min uncovered. Remove from the oven and set aside to cool.
Penne Puttanesca with Italian Sausage Seitan (1 serving)
  • 2 oz penne
  • 1/2 TB olive oil
  • 1/4 onion, chopped
  • 1 garlic clove, minced
  • 2 tomatoes, diced
  • 1 hot red pepper, diced
  • 1 TB capers and 1 ts caper liquid
  • 1/8 ts of anchovy paste (optional if completely vegan)
  • 1/4 cup diced no-salt added canned tomatoes
  • 1/8 cup white wine (like Chardonnay or Pinot Grigio)
  • 1/4 fresh baby spinach
  • 5 stalks of fresh green asparagus
  • salt, pepper to taste
  • 1 TB Daiya mozzarelle cheese
Cook the penne according to instructions al dente.
In a skillet, beat the oil, and add the onion, garlic and hot pepper, anchovy paste and saute until the onion is translucent and the garlic is fragrant. Add the capers and caper liquid, tomato and the wine. Cook until all the liquid is evaporated. Now, add the canned tomatoes, the spinach and asparagus, and some water or vegetable broth. Add salt and pepper to taste, and simmer for about 10min.
Heat a separate pan on medium-high. Add some cooking spray, and saute a few slices of the iIalian sausage seitan. Add vegan mozzarella  to slices and let it melt on the ‘sausage’ slices, turning them once.
Serve: mix penne with sauce and top with sausages slices. Enjoy!

No comments:

Post a Comment