Smoky Kielbasa Subs
Fennel, paprika, marjoram, and black pepper give these handmade seitan links their signature Old World flair. A quick 10-minute roast deepens their porky, juicy flavor and provides a subtle, sausagey snap.
— by Brian L. Patton
SERVES 4
1 cup vital wheat gluten
1 tablespoon dried chopped onion
2 teaspoons dried marjoram
1 teaspoon salt, divided
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground fennel
½ teaspoon sugar
¼ teaspoon black pepper
¾ cup vegan beef broth, room temperature
6 cloves fresh garlic, grated or finely minced
1 tablespoon tomato paste
½ teaspoon liquid smoke
1 tablespoon plus 1 teaspoon vegetable oil, divided
1 cup sliced onion
1 cup sliced red bell pepper
1 tablespoon soy sauce
1 teaspoon maple syrup
4 (6-inch) sandwich rolls
2 tablespoons Dijon mustard
2 tablespoons vegan mayonnaise
½ cup sauerkraut
1. Into a medium bowl, add wheat gluten, dried onion, marjoram, ¾ teaspoon salt, smoked paprika, sweet paprika, fennel, sugar, and pepper. Mix to combine.
In a measuring cup, add broth, garlic, tomato paste, and liquid smoke. Whisk to combine. Add wet mixture to dry, and stir with a spoon until dough starts to come together.
