The recipe I’m about to share would be ideal for St. Patrick’s Day, but it’s fantastic any day of the year. As a reuben lover, my mind started playing with variations on the theme. I quickly happened upon the idea of using Julie Hasson’s steamed sausage recipe but taking it to the next level: stuffed! Since I’ve got finger foods on the mind, this is written as an appetizer. But I encourage you to try them whole as a sausage sandwich, too. Grilled and topped with even more kraut and mustard, piled on a not dog bun,  this is the sandwich that will lead the parade at your summer cook-outs.

Sauekraut Stuffed Corned Seitan

Some testers found it easier to pat the sausage into a 6 inch by 4 inch rectangle, then fill it with the sauerkraut, and roll up. Go with whatever works for you! Just seal them well.

4 ounces (113 g) extra firm tofu, crumbled
1/2 cup (128 ml) vegetable broth
2 tablespoons (32 ml) sauerkraut juice from a jar
2 tablespoons (33 g) tomato paste
2 tablespoons plus 1 teaspoon (35 ml) tamari, divided
1 1/2 cups (216 g) vital wheat gluten
1/4 cup (30 g) nutritional yeast
1 tablespoon plus 1 teaspoon (2 g) ground coriander
1 tablespoon plus 1 teaspoon (2 g) ground cumin
1 tablespoons plus 1 teaspoon (10 g) onion powder
2 teaspoons smoked paprika
2 teaspoons dried mustard
2 teaspoons garlic powder
1 teaspoon allspice
1/2 teaspoon ground black pepper
1 cup (142 g) sauerkraut, drained
1/2 teaspoon caraway seeds
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
Canola oil, for cooking
Favorite Thousand Island Dressing, for serving

Prepare a steamer and four 10-inch (25 cm) pieces of foil.

Combine the tofu, broth, sauerkraut juice, tomato paste, and 1 tablespoon (15 ml) tamari in a small blender. Blend until smooth.

Combine the vital wheat gluten, nutritional yeast, and the coriander through the pepper in a medium bowl. Pour the wet ingredients into the dry and stir with a fork until combined. Add an additional tablespoon (15 ml) of broth or (9 g) vital wheat gluten if needed to make a kneadable dough. Divide the mixture into 4 equal portions (5.5 ounces, or 156 g each) and place on the foil.

Stir together the sauerkraut and caraway seeds in a small bowl.

Shape into a 6-inch (15 cm) log about 1 1/2 inches (4 cm) in diameter. Using your fingers, press to form a trench down the length of the log. Divide the sauerkraut evenly in the logs. Fold the seitan to enclose the sauerkraut, pinching to close, and patching with pinches of seitan where needed. Roll the foil around the seitan and twist the ends. Steam for 1 hour 10 minutes. Let cool and refrigerate until serving.

To serve, stir together the 1 tablespoon plus 1 teaspoon (20 ml) tamari, Dijon and syrup in a small bowl. Slice the sausages into 1/2 inch (1.27 cm) rounds. Heat a thin layer of oil in a cast iron skillet over medium high heat. Brush one side of the rounds with the tamari mixture and put in the skillet, sauced side down. Brush the top sides with the rest of the mixture. Cook 6 to 8 minutes, until browned, turn over to cook the second side, about 5 minutes. Serve hot or at room temperature with toothpicks and Thousand Island dressing.

Yield: 28 rounds

Give this recipe a try as written, then launch off in your own directions. I also have a kimchi version that is a knock-out. The variations are endless!

Don’t forget to visit the facebook page for Whole Grain Vegan Baking! I’ll be posting a contest for our new book here on my blog soon, but in the meantime, enter this one! Good luck!