I realize I promised this recipe a while ago, but things got crazy and one thing led to another and…whatever…here it is.
FODMAPs free seitan sausage *adapted from this version
[vegan, wheat free, FODMAPs free]
- 1 1/4 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1/4 cup brown rice flour
- 1 tsp paprika
- 1/2 tsp TJ’s 21 seasoning salute (assorted spice mix of cumin, marjoram, rosemary, mustard, pepper, celery seeds, etc.)
- 1 1/3 cup water
- 1/4 cup tamari
Mix dry ingredients together, then add wet ingredients and mix. Don’t over-knead, but make sure the seitan “dough” is well blended.
Spread onto foil, roll up and twist ends off like a tootsie roll.
Bake for 70 minutes at 325 degrees.
Slice off and enjoy as you want.
Like in a hippie bowl with quinoa, carrots, corn, and avocado. Or as the “meat” in a sandwich or wrap (like these Philly “Cheese Steaks”).
You could also make smaller sausages to put on a roll. Ok, there are a TON of things you can do with seitan. It’s my protein of choice after all…
If you’re wondering about eating vital wheat gluten on a no/low FODMAPs diet, see this post. It will help you understand the difference between gluten free and wheat free and why the protein portion (gluten) is tolerable for those following a FODMAPs free diet while the carbohydrate portion (wheat) is not.