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Vegetarian Andouille (Read 552 times)
Feb 15th, 2012 at 9:59pm

DeejayDebi   Offline
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It's all about sharing!
Connecticut

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Vegetarian Andouille

1 1/4 cup vital wheat gluten
1/4 cup chickpea flour
1/4 cup nutritional yeast flakes
2 teaspoons smoked paprika
1 teaspoon oregano
1/2 teaspoon salt
a generous sprinkling of freshly ground black pepper (about 1/8 teaspoon)
1/4 cup chipotle peppers in adobo sauce, drained (i.e., peppers only, not the sauce), coursely chopped
4 cloves garlic, coarsely chopped
1 cup vegetable broth
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon liquid smoke

Combine the dry ingredients (namely, the vital wheat gluten, chickpea flour, nutritional yeast flakes, smoked paprika, oregano, salt, and pepper) in a medium bowl and stir to mix.

Place the chipotle peppers, garlic, and 1/4 cup broth in a blender or food processor and blend until smooth. Add the rest of the ingredients (the remaining 3/4 cup broth, maple syrup, olive oil, soy sauce, tomato paste, and liquid smoke) and blend until smooth.
Add the contents of the blender into the dry ingredients and mix with a fork until wet and dry are incorporated.

Divide the dough into 4 equal pieces. Shape each piece into a roll about 5 inches long – they don’t have to be too perfect – and wrap up in a piece of foil like a Tootsie Roll, twisting the ends.

Place in a steamer basket, cover and steam for 40 minutes.
 

Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

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