seitan recipes

These vegan breakfast sausage patties are super easy and quick to prepare; very beginner-friendly! The sausage is seitan based, and it&#039;s FULL of flavor!

How to Make Easy Seitan Vegan Breakfast Sausage Patties

vital wheat gluten

yeast

garlic powder

onion powder

oregano

thyme

sage

fennel seeds

tsp smoked paprika

tsp red chili pepper flakes

tsp kosher salt

tsp black pepper

vegetable stock

tomato paste

soy sauce

tbsp maple syrup, (100% pure)

vegetable oil

Preheat the oven to 350 degrees Fahrenheit.

Add all of the dry mix ingredients into a medium-sized mixing bowl and whisk to combine evenly.

Add all of the wet mix ingredients into another mixing bowl and whisk to combine evenly.

Pour the wet mixture into the dry mix. Stir until well combined and to create a &quot;dough.&quot;

Place the dough onto the counter. Knead and pull the dough ten times. (Just before you are about to fold the dough to knead it, give it a little tug to slightly stretch it.)

Seal the two edges of the dough together and then form it into a thick log that is about 6 inches long.

Tightly wrap the log in tin foil. As you are wrapping the dough, try to hold it in place to avoid it from stretching out longer. Twist the ends of the foil to secure the log tightly. Wrap it in foil and twist the ends tight for a second time to ensure it is secure.

Place the wrapped sausage log on a baking sheet and set it on the middle oven rack. Bake it for 90 minutes, flipping it over at the 45-minute mark. *The outside sealed edges of the sausage&#039;s foil may bust open a tad from the steam trying to escape, and that&#039;s okay; it&#039;s normal.

Allow the sausage to mostly cool down to room temperature before opening and cutting into it.

Then, slice off the patties in whatever thickness you desire. Usually, I slice mine at about 3/4 of an inch thick.

To cook the sausage patties, add about 1 tablespoon of oil of your choice into a saute pan over medium heat. Once hot, add in your sausage patties and cook both sides for about 2 to 3 minutes, or just until lightly golden brown and slightly crispy. While they are cooking, season them lightly with salt and pepper.

Get ready for some EPIC vegan seitan ribs! They&#39;re saucy, succulent, and completely irresistible. From backyard cookouts to weekly meal prep, this is an easy vegan BBQ recipe you&#39;ll return to again and again.Recipe adapted from Susan Voisin&#39;s recipe for Seitan Ribz.

Seitan-Jackfruit Vegan Ribs

Orrington Farms Vegan Beef Flavored Powder (See Notes for a homemade version.)

smoked paprika

cayenne pepper

black pepper

onion,

baby bella

garlic,

water

unsalted almond butter (I used raw but roasted should be fine.)

maple syrup

liquid smoke

Preheat

Preheat oven to 350 degrees F. Lightly spray a 9x13 casserole dish with oil.

Combine all of the dry ingredients in a large mixing bowl. Whisk very well so that the spices are fully incorporated.

Prepare jackfruit

Drain the can of jackfruit, and place the jackfruit on a lint-free tea towel. Gather up the ends of the towel, and squeeze it over the sink to remove as much brine as possible. Use your hands to separate the seeds and tough pieces from the stringy parts of the jackfruit. The seeds and tough parts can be discarded. Once you have a pile of the meaty, stringy part of the jackfruit, make sure it is well shredded and separated. You should end up with about 1 ⅓ cups of jackfruit.

Combine

Add the shredded jackfruit to the dry ingredients and toss to coat. Set aside.

Saute

Preheat a large saute pan over medium heat. Stirring occasionally, cook the onion and mushrooms until dry, about 7 minutes. Add minced garlic to the pan and cook for another minute. Remove from heat.

Blend

In a blender combine the sauteed mushroom mixture, ½ cup of the barbecue sauce, water, nut butter, maple syrup, liquid smoke, and soy sauce. Blend until smooth.

Pour the blended mixture into the dry ingredients, and stir to combine. Knead in the bowl for only about 30 seconds, just to make sure everything is fully incorporated. The seitan dough should feel fairly soft.

Bake

Press the dough evenly into the casserole dish, and use a knife to cut into 16 or 20 pieces, depending on how wide you want the ribs to be (refer to photos above). Bake uncovered for 20 minutes. Remove from oven, brush with ½ cup BBQ sauce, and bake for another 25 minutes. Remove from oven, and use a spatula to carefully flip the ribs. Brush with another ½ cup BBQ sauce, and bake for another 10 to 15 minutes or until piping hot and sticky. 

Cool

Allow to rest in the pan for at least 1 hour before serving (this allows the seitan to firm up). Preferably, allow the ribs to cool, then refrigerate overnight and reheat the next day using a grill, stovetop grill pan, or microwave.

Apple Sage Seitan Sausage

gala apple, roughly diced (or any apple you’d like)

maple syrup (sub agave)

salt

veggie broth

chickpea flour

Cook the veggies

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. 

Prep the wet ingredients

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. 

Prep the dry ingredients

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

Make the seitan dough. 

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&#8217;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.   

Form the sausages

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. 

Bake the sausages

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. 

Pan fry or grill sausages

(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. 

Serve as desired

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.   

I never post comments, but these are AMAZING and they need 5 stars! My family rated them "better than field roast." They're so cheap to make, and we are so happy to have a meat substitute that doesn't come wrapped in plastic!

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Top 3 seitan recipes recipes from across the web

The most viewed seitan recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed seitan recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine