your friendly neighborhood supercarrot (supercarrot) wrote in vegancooking,
your friendly neighborhood supercarrot


have any of you made bryanna's salami? it calls for soaked bulghur in the directions, but it's not in the ingredients list.
anyone have a clue? is it a complete oversight?

Makes 2 rolls

Be sure to let this refrigerate overnight or for a full day before using—the flavors really multiply! This is tender, yest easy to slice thinly.
NOTE: If you are tempted to leave out the oil, this saves only about 90 calories per roll.

2/3 c. pure gluten powder (vital wheat gluten)
1/3 c. soy or chickpea flour, or soy protein (isolate) powder
3 T. oat bran
2 tsp. paprika
1 tsp. EACH dry mustard, onion powder and WHOLE black peppercorns
1/2 tsp. Freshly-ground black pepper

3 T. soy sauce
2 T. ketchup
1 T. Asian (toasted) sesame oil
2 cloves garlic, crushed
1 tsp. Liquid smoke
enough cold water mixed with the above to make 7/8 c.

1/2 c. dry red wine (can be non-alcoholic) OR 1/4 c. balsamic vinegar PLUS 1/4 c. water
6 T. water
3 T. soy sauce
1/2 T. olive oil
2 cloves garlic, crushed

Preheat the oven to 325 degrees F.

Mix the dry ingredients in a medium bowl, blending well.

Mix the soy sauce, ketchup, sesame oil, garlic, water and liquid smoke with the soaked bulgur, and then add to the Dry Mix. Stir briefly. Divide into 2 equal portions and roll them on a clean countertop into 2 rolls that will fit (both of them) into an 8x4 and 1/2’ loaf pan, with a little room around each one for expansion. Pour the Cooking broth over them. Cover the pan (use foil if necessary) and bake for 1 to 1 and 1/2 hours, turning every 15 minutes, or until all the liquid is absorbed.

Cool the rolls for at least 8 hours before using(you can freeze them). Slice thinly.

NOTE: If you are tempted to leave out the oil, this saves only about 45 calories per roll.

To the Dry Mix ADD 1/2 tsp. Dried red chile pepper flakes, 1/2 tsp. Ground anise seed, and a pinch of groundallspice. Instead of 2 rolls, make 4 thinner rolls and bake in a 9x5” loaf pan.

::edit:: nevermind. i spelled it the way she spells it in a google search and the recipe had the bulghur in it. (if only google had an intelligence thing that gives you an option of showing all the possible spellings of a word if you wanted it.)
1/4 c. bulgur wheat soaked in 1/4 c. boiling water (let stand til water is completely absorbed)
it must have been deleted from the word file. all is now good in the world. (now i wish i had bulghur) :-(
Tags: grains-bulghur/bulgur wheat, seitan
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