If you would have asked me a couple years ago what a "low country boil" is I would have looked at you dumbfounded. But when my brother went to Alabama to work for 7 months, he came back talking about this common backyard BBQ tradition. I thought, why can't you veganize it? So we did.
|Low Country Boil|
The number one takeaway is that its pretty hard to mess this up. No matter what, a low country boil comes out tasting good and serving a crowd. You are supposed to dump it on a picnic table covered in newspaper, but we just didn't have the capacity to do that. Next time!
I could've taken the easy road and purchased my favorite Field Roast Sausages along with all the other ingredients. Instead, I prepared handmade sausages for just the second time and they came out great. Thanks to a bulk vital wheat gluten purchase, I had abundant supplies to create sausages from scratch. The technique is interesting and one I picked up on from one of my favorite vegan chefs Alicia Simpson.
You start out making the sausages like nearly every other seitan recipe, dry ingredients in one bowl, wet in the other, knead together. But here you roll the sausages out, wrap them in foil and steam them for 30-40 minutes before cooking. The result is a plump, juicy vegan sausage loaded with your favorite spices and without any added oil.