310. sweet potato and brussel sprout hash with chipotle seitan.

This is sort of my take on a few recipes mashed into one and a way to use up some ingredients I had on hand.
The chipotle sausages: This is my first time having luck steaming seitan.
The hash: I made sure to cook everything nice and long so everything had a chance to get well done and crispy.At the very end I threw in some israeli couscous to give it add some grain/texture to it.

The recipe for the chipotle sausage: (original recipe here)

  • ¾ C. Vital Wheat Gluten
  • 2 Tbsp. Nutritional Yeast
  • 1 tsp. Dried Chipotle Flakes
  • ½ tsp. Smoked Paprika
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • ¼-1/2 tsp. Chili Powder
  • ¼ tsp. Ground Cumin
  • ¼ C. refried beans (or any beans you have on hand)
  • ⅔ C. Vegetable Broth
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Soy Sauce
  • ½ Tbsp. Olive Oil
  • ½ Tbsp. Liquid Smoke
  1. Mix dry ingredients together in a large bowl, until everything is distributed evenly. Then, blend wet ingredients with the beans together until completely liquified.
  2. Stir the wet mixture into the dry until the vital wheat gluten soaks all of the liquid up.
  3. Knead the dough for 2-3 minutes and roll it into a log-type shape, about 10” long and 1” in diameter. Cut it into three pieces and roll out some aluminum foil, tear the foil into pieces that are roughly 8”x8”. Place seitan dough in foil and roll up like a tootsie roll/taffy/candy, and set off to the side.
  4. Once you are done with those take a large pot with a steamer basket and water, or stacking steamer baskets, and place the foil wrapped sausages into the pot and cover with lid. Have the water boiling/steaming over medium heat for 20 minutes.
  5. Once the sausages are pretty firm in their wrappers, take them out with tongs and let them rest for 5 minutes; peel the foil off and set them on a plate to cool while you prep the hash.

    HASH ingredients
    sweet potato, diced small
    1 onion, diced
    6 brussel sprouts, cut finely
    2 cloves garlic
    1 tspn chili powder
    1/2 tspn cumin
    1 tspn coconut oil
    salt and pepper

    Heat the oil in the pan. add the onion and the sweet potato. Cook until almost ready, then add the brussel sprouts, garlic, the seitan, and the seasonings Cook until well done.

    I threw some israeli couscous in at the very end.

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