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Pumpkin Fauxsage

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Comments

These are super easy to make and have a really wonderful flavor. I halved the recipe and formed the dough into five small logs (each about 130 calories, with near 15g of protein). Instead of pureed pumpkin, I used some mashed leftover roasted butternut squash.They are mostly wheat gluten and, texture-wise they are definitively chewy, but I don't find that a problem. If you do a little searching, you can find variations on the basic recipe. I imagine these will freeze well, so next time I make them I might make a double batch. They would make a nice, quick snack.
Lauren Penney   •  24 Feb   •  Report
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Ingredients

1 1/2 cups (216 g) vital wheat gluten

1/4 cup (30 g) nutritional yeast

1 teaspoon paprika

2 teaspoons dried sage

1 teaspoon dried oregano

1/2 teaspoon ground white pepper, to taste

2 teaspoons dried minced onion or 1 teaspoon onion powder

1/4 teaspoon cayenne pepper, to taste

1/4 teaspoon grated nutmeg

1 tablespoon (12 g) Sucanat or 1 tablespoon (15 ml) pure maple syrup

3/4 cup (180 ml) vegetable broth

6 tablespoons to 1/2 cup (92 to 122 g) pumpkin purée, depending on thickness

2 tablespoons (30 ml) walnut or canola oil