Seitan Sausages, Grilled Corn and Ranch-Dressed Salad

We were going to have a nice dinner on the balcony tonight but while we were barbecuing it started to rain, so we cooked everything as quickly as we could and brought it inside!

Grilled corn on the cob, garden salad (with vegetables from my balcony garden!) dressed with the Sanctuary Dressing from Appetite For Reduction, and a seitan sausage with mustard and sauerkraut.  

The sausage recipe is from the PPK blog, but I can’t find the entry right now (I had it copied to a text file) so I’m just going to post it here.  I like to make a batch of these and freeze them to use up on the grill, a couple at a time.

The recipe is also incredibly versatile and the spices can be changed up depending on what you want it to taste like.  I change it up and add garlic powder instead of microplaning garlic, I use navy beans instead of pinto because it’s easier for me to find them, and I never add fennel seed because I don’t love fennel.

– 1/2 cup pinto beans, rinsed and drained
– 1 cup cold vegetable broth
– 1 tablespoon olive oil
– 2 tablespoons soy sauce
– 2 cloves garlic, grated (with a microplane, or very finely minced)
– 1 1/4 cups vital wheat gluten
– 1/4 cup nutritional yeast
– 1 1/2 teaspoons fennel seed, crushed
– 1 teaspoon red pepper flakes
– 1 teaspoon sweet paprika
– 1 teaspoon dried oregano
– Several dashes fresh black pepper

1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
2. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
3. Place wrapped sausages in steamer and steam for 40 minutes.  Now they are ready to use in a recipe or put on the grill.

– Crystal


Each year in the depths of winter, I find myself gravitating towards Southern inspired dishes.  I’m not really sure why, as I’ve never been to the American south, but during the cold months I crave that warmth and comfort that cajun-creole dishes inspire.

We used this recipe but made a few tweaks.  We substituted the vegan chorizo for sliced Tofurky Italian sausages, and substituted the “chicken” strips for a can of red kidney beans.  We topped our bowls with a drizzle of hot sauce to crank it up a notch.  Wow, this was delicious and really stick-to-your-ribs filling.  We’ll definitely make this again and again.  Next time I think I’ll brown the sausage in a little oil and stir in right before serving, as it kind of got broken up during cooking.
This is just a simple weeknight dinner I had one night when Trevor was working late.  A Mediterranean inspired salad with leftover pita chips I posted about earlier, some cucumber slices and dressed with lemon, a drizzle of tahini, salt and pepper.  The toasted bagel has Tofutti cream cheese and cucumbers.  Oh, and a couple almond-stuffed olives for good measure.  Yum!
– Crystal