veganizeit!
56 VegNews SUMMER 2019
Steamy
Summer
Tie your bib and dig in! This mix of fresh
summer vegetables, scallops, and homemade
spiced sausages—all drizzled in vegan garlic
butter—will get any party started.
by BRIAN L. PATTON
photo by ERIN & JEFF WYSOCARSKIKing Oyster Boil with
Spicy Smoky Sausage
Thick, chewy, king oyster mushrooms make
the perfect stand-in for scallops, while
kombu infuses Old Bay-beer broth with the
unmistakable flavor of a seafood boil.
Serves 4
For the Spicy Smoky Sausage:
1 cup vital wheat gluten
2 teaspoons chickpea flour
2 teaspoons nutritional yeast
2 teaspoons smoked paprika
2 teaspoons Cajun seasoning
1 teaspoon ground fennel
1 teaspoon ground mustard
1 teaspoon salt
3 / 4 cup plus 2 tablespoons water
For the boil:
6 cups baby red potatoes
4 ears whole fresh corn, cut in half
2 cups fresh okra
4 cups king oyster mushrooms,
cut into^1 / 2 -inch-thick rounds
1 yellow onion, peeled and quartered
2 bulbs garlic, cut in half crosswise
3 / 4 cup Old Bay seasoning
4 dried bay leaves
2 large sheets kombu
2 tablespoons salt
2 teaspoons cayenne pepper
6 quarts water
1 (12-ounce) can pilsner, amber,
or lager beer (not IPA)
2 lemons, halved, plus 2 additional
lemons cut into wedges, for garnish
1 cup vegan butter
10 garlic cloves, smashed
2 tablespoons chopped Italian parsley- For the sausages, in a medium bowl, add
wheat gluten, chickpea flour, nutritional
yeast, smoked paprika, Cajun seasoning,
fennel, mustard, and salt, and mix to
combine. Stir in water and knead for one
minute, until a stretchy dough is formed
with no remaining dry spots. - Divide dough into 8 portions. Roll into
cigar shapes about 3 inches long. Wrap
each in cheesecloth, then twist the ends,
leaving a little space to allow for expansion.
Tie ends with butcher’s twine. - For the boil, into a large stock pot in the
following order, add potatoes, sausage,