Vegan MoFo VIII, Day 22: Green Castle Sliders

Green Castle Sliders from The Best Veggie Burgers on the Planet (page 87)

Today's recipe comes from The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes.  It's a testament to the fact that great things come in small packages.  These little sliders are so cute, and they just happen to taste good too.  Dress 'em up any way you want to.
Looking for classic flavors, add a slice of Daiya cheddar style cheese, lettuce, ketchup and a pickle.  Looking for something a little fancier?  How about with a schmear of Fennel and Shallot Marmalade topped with a pinch of microgreens?  Seriously, you can do anything you want to them.  They make for a great appetizer, or serve a few of them as a main course.

Green Castle Sliders
These are really cool, because after you make them, you can just refrigerate the logs and slice them up whenever you want a little burger. You can get at least twenty sliders from this recipe, so it also makes a great appetizer. Alternatively, you can use this spicy seitan in other dishes that call for seitan; just keep in mind that this recipe is a little breadier than traditional boiled seitan.



2 cups (288 g) vital wheat gluten flour
2 cups (240 g) whole wheat pastry flour
1/2 cup (60 g) nutritional yeast
1 tablespoon (6 g) ground black pepper
1 tablespoon (8 g) onion powder
1 tablespoon (8 g) garlic powder
1 tablespoon (7 g) paprika
1 tablespoon (8 g) cayenne pepper
1 1/2 cups (355 ml) water
2/3 cup (160 ml) olive oil
2/3 cup (160 ml) tamari or soy sauce
1/3 cup (94 g) ketchup

Preheat the oven to 350°F (180°C, or gas mark 4).
In a large bowl, combine the flours, nutritional yeast, black pepper, onion powder, garlic powder, paprika, and cayenne.
In a separate bowl, combine the water, oil, tamari, and ketchup.
Add the wet ingredients to the dry and incorporate well. Using your hands, knead the dough for several minutes. Let sit for about 10 minutes.
Divide the dough into 2 equal pieces.
Maneuver the wet mushy mass into a log shape in the center of a large piece of aluminum foil. Roll it tightly into a log, about 2 inches (5 cm) in diameter, twisting the ends nice and tight. Repeat with the other piece.
Place both logs in the oven, directly on the racks, and bake for 90 minutes.
Remove and let cool, and then unwrap.
Slice into pieces about 1/2 thick (1.3 cm) and serve.

Yield: 20 sliders