Some of this year's seitan Lap Cheong sausages with edible vegan casings. I only make them once a year for the Lunar New Year for the clients of my vegan catering. The casings are not necessary; I use them because they provide a more professional presentation. They are made with water, vegetable glycerin, and starches. No, I don't know why the company chooses to use the word "vegetarian" instead of "vegan".
Prepare a starch "fat" like this one. Cook a seitan pork. Chop fat and seitan, add salt, sugar, red rice yeast for color, soy sauce, vegan red wine, and Sichuan pepper. Stuff and tie the casings and steam for 30 minutes.
by EmotionWild