I admit, the name is absolutely awful. But adapted from Bryanna Clark Grogan’s Seitan Roast, I have not been able to come up with a totally veg sounding name for these. Unlike the Spicy Italian Sausage, these links are milder and more…well…veg chickeny.
I need to work on the recipe a bit to get the flavor perfecto but as is they are pretty good, especially sliced and pan fried and then doused with some Bragg’s. And it is way less time consuming to steam them rather than baste and roast for a few hours.
This afternoon I am going to make a soup for my kids, substituting cubed veg-burd sausage (that name isn’t much better but I am in process here) for Nutrela, which my son loves and has been deprived of ever since a certain Australian Chef (who shall remain nameless) opened my eyes to the toxic solvents used in the manufacture of such soy products (basically, we’re talking tvp here).