I was finally able to have a vegan pizza night with my non-vegan boyfriend, and it turned out great! I tried out an interesting and new way (to me) to prepare homemade seitan sausage crumbles, and we both like it A LOT. This pizza was made with a few different components, but mostly recipes that I’ve used before; such as: the Whole Wheat Pizza Crust, and a half recipe for the tomato sauce base.
As for the Seitan Sausage crumbles, I based my recipe off of one from Veggies on the Counter and halved it. Because I was rushing, I messed up the recipe, but it ended up working out even better than I had planned!
- 1 Cup Vital Wheat Gluten Flour
- 1/2 tsp. Sea Salt
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/2 tsp. Dried Oregano
- 1/2 tsp. Dried Chives
- 1/2 tsp. Paprika
- 1 tsp. Liquid Smoke
- 2 Tbsp. Olive Oil
- 1 1/2 tbsp. Liquid Aminos (or Soy Sauce/Tamari)
- 2-2 1/2 Cups Water/Vegetable Broth
- 2 Tbsp. Tomato Paste
- Mix all dry ingredients in one large bowl until even combined with no chunks. Place all liquid ingredients into a bowl and stir together. Add the wet mixture to the dry one and combine until the liquid is evenly distributed.
- The mixture is going to be a little watery, and look more like a chunky, pourable batter than a ball of dough. Take this mixture and place in a sauce pan that is on medium heat. Let the seitan sit for about 5 minutes on one side so that it starts to crisp, then turn it over and do the same. Do this two to three more times (roughly 15-20 minutes), but start breaking the “patty” up into small chunks while it’s cooking.
- Do not cook it until it is to the “right” texture for you, if you’re going to put it on pizza. Cook it until it is a little under-done so that it doesn’t burn in the oven. You can use these lil’ sausage crumbles in any dish that calls for meat, or to top pizzas like I did; either way it’s delish.
Here’s a picture to show you that this pizza was SERIOUSLY good!