Olive seitan sausage

Ingredients for 1 servings:

• 200 g gluten (seitan fix)
• 200 ml water
• 1 m.-sized onion(s)
• 8 olives
• 2 tomatoes, dried
• 1 tbsp tomato paste
• Rosemary, fresh
• Garlic pepper
• Onion granules
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan, low-fat, steamed, for 3 sausages

Chop the olives, sun-dried tomatoes, and onions into very small pieces or puree them into a fine paste. Mix the fresh rosemary, garlic pepper, onion granules, and salt with the seitan mix, then add the tomato paste, olive, tomato, and onion pieces, and water. This should form a tough dough. To give the cold cuts an even more intense olive flavor, you can replace some of the water with the olive soaking water. Divide the dough into three pieces and then roll them in aluminum foil to form a sausage. Twist in the ends to create a candy-like shape. Steam the aluminum sausages for about 40 minutes. To do this, fill a pot with water about a thumb’s thickness, place a metal sieve in it, add the sausages so they don’t float in the water, and let them cook with the lid closed for 40 minutes. The cooking process should be monitored closely, as water should be added frequently to ensure the water level remains fairly constant. Allow the sausages to cool and store in a container in the refrigerator, cutting slices as needed. The sausages will keep refrigerated for about 5 days.