I wanted to make a mock meat that was high in protein and also gluten-free. This is my first attempt and I'm pretty chuffed with how 'Nom Tastique' it turned out. I'd love to know how it goes for other people too :) I loved it cold as a sliced meat in my salad for lunch but I'm sure it would work as a meat substitute as a sausage or patty etc. For a patty you might want to leave off the rub mix.
Ingredients - For The 'Meat'
1 cup besan (chickpea) flour
1 tsp nutritional yeast
1 tsp vegetable stock powder
1/2 tsp smoked paprika
1/2 tsp oregano dried
1 tsp xantham Gum (comes as a powder)
8 sage leaves (you could substitute with dried)
1/2 tsp generic hot spice mix (the one I used had things like peppers, onion, garlic etc but you could substitute your own blend here depending on what you like)
* I sourced my Besan Flour and Xantham Gum from Eclipse Organics
2 tbsp olive oil (I used basil infused oil)
1 tsp sesame oil
1/2 tsp coconut amino sauce (like soy sauce without the soy) - I used Niulife brand
1/8 tsp liquid smoke dissolved in 1/4 cup water
1 tbsp sesame oil
About 1/2 tsp each mustard powder, salt and generic hot spice mix (pls see above) *You can take out the salt and also swap in other spices if you prefer them)
Heat oven to 200 degrees celsius (mine is fan forced)
Combine all Dry Ingredients first in a large bowl then add in the Wet Ingredients making a firm dough.
Using wet hands, form the dough into a squat little loaf.
Pop it into a fresh bowl.
Pour over the sesame oil from the Rub Ingredients on top of the little sausage and then use your fingers to rub in the dry Rub Ingredients.
The oil and rub mix help to create a 'skin' on the outside of your sausage!
Put the sausage onto some baking paper in a baking tray and cook at 200 degrees celsius for 10 minutes.
It should come out looking like this (uncut of course lol).
I preferred my sausage after I let it cool because it became a bit firmer but you can also eat it hot. I haven't tried frying the mix yet but if I do I'll let you know lol!