Step 1

Heat a little oil or water in a pan over medium high heat. Sauté the diced apple, onion, and maple syrup for 5 minutes, until the apples have softened and the onion is translucent.

Step 2

In a blender, add the cooked apple and onion, liquid smoke, garlic powder, ground sage, paprika, onion powder, salt, and vegetable broth. Blitz until completely smooth.

Step 3

In a mixing bowl, add the vital wheat gluten, chickpea flour, and nutritional yeast. Whisk until well incorporated.

Step 4

Slowly stir in the wet mixture to mixing bowl with the dry mixture. Once combined, knead the dough with your hands for 5 minutes. Don’t skip kneading! The dough should be slightly elastic but still soft. Let the dough rest for 5 minutes so the gluten can relax, which will make the dough easier to roll out.

Step 5

Roll the dough into 5 sausages. Wrap each sausage tightly in aluminum foil* and twist the ends closed like a candy wrapper. This helps keep the shape of the sausage.

Step 6

Place the sausages on a baking tray and bake for 30 minutes in the center rack of the oven. Once done, let the sausages cool in the foil wrappers for 10 minutes before opening.

Step 7

(optional). Once the seitan sausages are baked you can eat them straight away, or you can brown them on each side in a pan or the grill. The crispy edges make these sausages extra delicious.

Step 8

These sausages keep in the fridge for around 7-10 days. Seitan will dry out in the fridge, so I keep each sausage wrapped in aluminum foil and placed inside an airtight container to retain as much moisture as possible.