Okay first off, Saba Man says these look like sausages. This was not my intention. I wanted them to look like medallions.
What do you say?
I know, right? Hard to decide. Read on.
Ever since Saba Man switched to fish only, I’ve been cooking up a storm of protein replacements for both bento and our regular meals.
This recipe is great for bento-stash too as I can make a bunch and freeze for later. Brilliant!
1/2 cup of Falafel Mix
1/4 cup of Vital Wheat Gluten
1/4 cup of water, you may need a tablespoon or 2 more (veggie broth works too)
pinch of salt
pinch of pepper
pinches of whatever flavors you desire ( I like extra garlic )
Olive or canola oil for the baking pan
Preheat oven at 350 degrees F.
Thoroughly mix the dry ingredients together first. This is most important. Once this get wet it’s extremely difficult to mix in anything else.
Add the water or broth and mix with your hand. Knead for a couple of minutes but don’t over work it.
Shape into a log…about 1.5 inches in diameter.
Brush the baking pan lightly with oil and place the log.
Bake for 25- 30 minutes. ( I bake using a toaster oven, you may need to adjust the time for your oven )
Slice into desired thickness. Yields between 12-15 medallions
Now I know what you’re thinking…. “they look like bread!” And I agree! That’s what makes these so fun. Packed with protein, they’re a bit chewy —too elastic for a sandwich although you could try it. I find them better suited for simmering or frittered.
Anyhow, I made a bunch and froze for future use! It’s one of the best feature of these little guys. Make plenty of them for those speedy-bento moments. The other nice thing about this recipe is that you can tailor to your own tastes.
Today I simmered in teriyaki sauce but I have plans for the next batch. Maybe sautéed with onions or how about battered and fried!!
So, what’s your conclusion? Sausage or medallions?