Seitan Sausages

Step 1

First, make the bean puree: Add both ingredients to the food processor and blend on high until smooth.

Step 2

Next, prepare your steaming mechanism + make your seitan dough: Add the dry ingredients to a large mixing bowl and use a whisk to combine. Use a wooden spoon to create a well in the center of your mixture and pour in the wet ingredients, including the bean puree. Stir the mixture until it’s rough and lumpy but there are no more floury spots. Then, get in there with your hands and knead the dough together for no more than 30 seconds.

Step 3

Now, it’s time to wrap and steam your sausages: Prepare 8 squares of tin foil (about 6-8 inches long each). Place the seitan dough on a cutting board and slice it into 8 equal-ish pieces. For me, it’s helpful to cut it in half, and then cut those halves in half, then cut those 4 pieces in half. Lay your first tin foil square flat on the counter and use your hands to shape the first piece of dough into a long sausage. Place the seitan across the bottom of your tin foil and carefully roll upward until it’s completely wrapped. Twist the ends as needed, kinda like a Tootsie roll. Repeat for each sausage. Throw these sausages in the steamer, cover, and let them steam for 30 minutes.

Step 4

If you’re freezing the sausages, allow them to cool completely before adding them to a freezer-safe container or zip-lock bag. If you’re cooking them right away, heat a large cast iron pan on medium high and add a Tbsp of refined coconut oil. Let the coconut oil melt as you carefully remove the sausages from the steamer and (even more carefully), unwrap them. Add the sausages to your cast iron pan and cook for 1 minute on each side, or until you get that nice brown char.

Step 5

Serve with a pile of mashed potatoes and peas, smothered in gravy. They’re also kickass in a sausage + peppers situation, or however you would use animal-based sausages! Store leftovers in the fridge for up to 10 days or the freezer for 2 months. Enjoy!