Brunch Soysage

6 lbs. seitan
24 oz. tempeh, simmered in a marinade of your choice and pressed dry
4 Tbsp. olive oil
3 cups bulgur
6 cups water
2 tsp. salt
1/4 cup red pepper flakes
1/4 cup rubbed sage
1/4 cup ground fennel
1/4 cup dried oregano
1/8 cup black pepper
1/8 cup minced garlic
1/4 cup tamari
2-3 cups all-purpose flour
Salt, to taste

• Preheat the oven to 350°F.
• Grind the seitan and tempeh into a medium-fine meal in a food processor. Set aside.
• Heat the oil in a heavy-bottom pan and roast the bulgur until fragrant. Add the water and salt, boiling briefly. Cover and lower the heat. Simmer until the water is absorbed.
• Combine the ground seitan, ground tempeh, cooled bulgur, and the remaining ingredients in a large bowl, adding the flour last and hand-mixing until bound together.
• Tear off 4 sheets of aluminum foil, each about 3 feet long. Fold the long edge of one sheet over once to form a 3-inch fold. Lay 1/4 of the soysage mixture down the fold, forming a trail about 2 1/2 inches wide and 1 inch tall. Grasp the foil at each end and fold the mixture over itself, rolling it 3 or 4 times until the entire sheet is rolled up. Working from both ends simultaneously, squeeze toward the middle, compressing the mixture until it rounds and becomes compact inside the foil. Twist the ends to seal. Repeat 3 more times, until the remaining mixture is rolled up.
• Fill a roasting pan with 1/2 inch of water and cover the bottom with baking racks. Place the 4 soysage rolls on the racks and bake, covered, for 2 hours. Cool and cut into the desired size. Fry until crispy.
• Serve with your favorite gravy or as a breakfast side.

Makes 100 servings