Vegan Pigs in Blankets
The best seitan sausages - succulent, tender and juicy and wrapped in smoky mushroom bacon rashers. The perfect traditional Christmas dinner side dish, which also makes for a great leftovers sandwich on Boxing day.
Servings: 20 sausages
Calories: 80kcal
Ingredients
Sausages
- 240 g wheat gluten seitan
- 250 ml water
- 1 large onion
- 2 garlic cloves
- 30 ml vegetable oil
- 2 tbsp nutritional yeast
- 2 tbsp tomato puree
- 1 tsp vinegar
- 1 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp soybean paste
- 1 tbsp salt
- 1 tbsp smoked paprika
- 2 tbsp dried porcini mushrooms blended
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tsp garlic salt
- 1 tbsp black pepper
Bacon
- 3 king trumpet mushrooms thinly sliced
- 4 tbsp maple syrup
- 1 tbsp smoked paprika
- 4 tbsp rapeseed oil
- Salt to taste
Instructions
- Fry the onions and garlic with the oil until soft.
- Blitz everything in a food processor except wheat gluten.
- Slowly fold the gluten into the wet mixture and knead intensely for 10 minutes into a loose dough.
- Divide into 15-20 small pieces.
- Make rough sausage shapes and place into foil sheets large enough to double wrap each sausage.
- Wrap around firmly with clingfilm, defining further into a sausage shape and tightly seal the edges by twisting the clingfilm at either end.
- Place the sausages into saucepan filled with hot water and simmer for 50 minutes.
- Remove from the water and take off all outer packaging.
- Fry or grill for a few minutes and leave aside.
- For the bacon, mix the syrup, oil, salt and paprika and the brush mushroom slices on both sides with this mixture.
- Grill or fry for 3 minutes on each side.
- Wrap each sausage in the mushroom slice and roll tightly.
- Place in the oven for 15-20 minutes before serving.
Nutrition
Calories: 80kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 654mg | Potassium: 87mg | Fiber: 1g | Sugar: 4g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg