seitan sausage

This spicy vegan andouille sausage is made in the oven and adds a delicious kick of heat and protein to any dish! Oil-free option.Inspired by and adapted from Isa Chandra&#x27;s recipe for Simple Italian Sausage.

Vegan Andouille Sausage

vital wheat gluten (330 g)

yeast

cayenne

tsp smoked paprika

tsp sweet paprika

thyme

mustard

tsp black pepper

tsp sea salt

vegetable broth

olive oil (For oil-free diets, sub 2 Tbsp tomato paste.)

soy sauce

garlic puree,

Tbsp apple cider vinegar

tsp molasses

beans

Cut 8 pieces of foil just large enough to securely wrap the sausage links, about 8 x 12 inches. If you like a layer of parchment between food and foil, cut 8 smaller pieces of parchment, about 5 x 7 inches.

Preheat oven to 375 degrees F.

In a large mixing bowl whisk together the dry ingredients - vital wheat gluten, nutritional yeast, cayenne, smoked paprika, regular paprika, thyme, mustard powder, pepper and salt.

In a small/medium bowl, whisk together the broth, oil, soy sauce, garlic, vinegar and molasses.

Pour the wet ingrediens into the bowl with the dry ingredients, and add the cup of pinto beans. Push up your sleeves and get in there with your hands! Squish and squeeze everything together for about one minute or until well combined. Mash the beans with your fingers.

Transfer the dough to a flat surface and knead for several minutes or until it becomes stretchy and firm. You want to be more vigorous than if you were kneading bread dough. Feel free to tear and squish/squeeze the dough with your hands combined with more traditional kneading.

Shape the dough roughly into a rectangle. Cut the dough into four equal-sized pieces, then cut each of those in half so that you have 8 links/logs. The dough will look bumpy and rough but will snap into shape inside the foil while cooking.

If using parchment, wrap a sausage link in parchment. Then place that on a piece of foil and wrap tightly. Twist the ends like a tootsie roll wrapper so that the sausage is completely sealed within the foil (to keep moisture in). If not using parchment, simply place each sausage link on the foil and wrap as described above.

Place the foil-wrapped sausages on a baking sheet, and bake for 55 to 65 minutes, flipping at the halfway point. When the sausages are done they should feel fairly firm when pressed with tongs. You can also check by carefully unwrapping one foil package. There should be some browning on the outside and the sausage should be firm when pressed.

Unwrap each sausage and allow to cool.

Deliciously meaty Vegan Breakfast Sausage is made with vital wheat gluten, maple syrup, sage, thyme, and spices. Pair it with your favorite vegan breakfast dishes like tofu scramble, biscuits, or pancakes for a hearty vegan breakfast. Oil-free and nut-free options.Yield: makes 16 medium-size links or 8 entree-size sausages. Nutrition facts represent 1 ½ medium links.

The Best Vegan Breakfast Sausage

walnut

maple syrup

apple cider vinegar

nutritional yeast (Can omit if necessary and sub 3 tablespoons all-purpose or tapioca flour.)

onion powder

garlic powder

smoked paprika

sage

ginger

fine sea salt

black pepper

cayenne pepper (Add more if you like a kick.)

liquid smoke

chickpeas

vital wheat gluten

Tips

Decide whether you&#039;ll be cooking the sausages in the Instant Pot, oven, or steamer. The Instant Pot is my preferred method for simplicity, shorter cook time, and ideal texture of the sausages.NOTE: a food processor is a quick way to make the seitan dough, but you can also prepare this recipe without one. See Notes for instructions. 

Blend

In the bowl of a large food processor, combine the first 15 ingredients and the maple sugar, if using (this is everything except the broth, chickpeas, and gluten). Process into a slurry.

Scrape down the sides of the bowl as needed. Add the broth and chickpeas, and pulse 5 to 7 times to break up the beans. Add the vital wheat gluten, and process for 30 seconds. Transfer the dough to a flat work surface, and knead by hand for about 1 minute or until the dough feels firm.

Shape

Shape the dough into a square, then cut it into 4 equal-size pieces. To create 16 small/medium-size links, cut each piece into 4. Or for 8 large, entree-size sausages, only cut each piece of dough in half.

One at a time, shape each piece into a log. This doesn&#39;t need to be perfect as the sausages will snap into shape inside the foil.

Wrap

Cut enough pieces of aluminum foil (preferably heavy duty foil) for the number of sausages you&#39;re making. The foil should be large enough to securely wrap around each link, with enough excess on the ends to tightly twist closed (like a candy wrapper). I also like to add a layer of parchment paper between the foil and sausage to prevent sticking and reinforce the strength of the foil. Tightly wrap each sausage link.

Cook

In a 6 quart or larger Instant Pot, add 1 cup water to the insert. Place the trivet inside, and stack the wrapped sausages on top of the trivet.

Secure the lid on the Instant Pot and set to sealing. For the smaller sausages, cook at high pressure for 16 minutes. For large sausages, cook at high pressure for 18 minutes. Carefully quick release the pressure, and use tongs to transfer 1 or 2 sausages to a plate or cutting board. Check for doneness as described below.

Instant Pot method:

Bake

Preheat oven to 375 degrees F. Place wrapped sausages on a baking sheet, and bake for 35 to 40 minutes (or 55 to 60 minutes for large sausages), flipping the sausages at the half way point. Check for doneness as described below, returning them to the oven for a few more minutes if needed.

Baking method:

Steam

Add a few inches of water to a large pot and set up a steamer basket. Make sure the water doesn&#039;t touch the bottom of the basket. Bring the water to a simmer. Add sausages to the basket, and steam for 45 to 55 minutes, depending on size. Check for doneness as described below.

Steaming method:

Finish

Use tongs or another utensil to press the center of one or two of the sausages. The center should feel firm. If it feels significantly softer/squishier than the ends of the sausage, carefully unwrap the foil to take a closer look.No matter which cooking method you&#039;re using, it&#039;s very easy to cook the sausages longer if you discover they&#039;re underdone. Even with the Instant Pot you can add a few more minutes of cook time. Simply re-secure the lid, and cook at high pressure for another 1 to 3 minutes. Use your best judgment here, depending on how done the center of the sausages seem. Because the contents are already hot, the Instant Pot will come to pressure much more quickly this time.

Serve

Once done, allow sausages to cool for 5 to 10 minutes, then remove the foil. Serve immediately, or allow to cool completely before transferring to a storage container.

Check for doneness:

Hi Lori, your recipe is great, and I will make it again and again!

Next time, I’d like to make a roast with the entire batch. How long do you think it would to cook in the IP?

Really good recipe! I used cannellini beans instead of chickpeas and a drop of maple extract, and the flavor is fabulous!!! I first pressure-cooked the entree-sized sausages 18 minutes in my Instant Pot but they required a lot longer (probably closer to 30 min). I made 2 larger “roasts” (equivalent to 2 entree-sized) and I ended up cooking them close to 40 min, I think (lost track!). My next step will be to figure out the right cooking time because this is such a delicious, nutritious recipe that it’s worth a little work! Thanks, Lori, for another great recipe 😊

THIS IS A WINNER!  My first attempt created joke worthy links.  But this time I got smarter.  I cut into 4 pieces and created logs with parchment, THEN cut off the ends before rolling "candy-style" in foil.  Really helped maintain a more attractive log ;)  The dried maple is fantastic.  Only additions were nutritional yeast and marmite for the nutrients, and red pepper flakes for a spicy/sweet.  I double the recipe but we have already consumed 1/2 of it quickly.  Besides breakfast, I cubed it, air fried, and added to my fried rice.  THANK YOU!

This really is the best breakfast sausage I've made.  It will go so well with our pancake dinner tonight!  One modification I made was to put a teaspoon or so of Mapeliene in it instead of the maple sugar which I did not have.  I like the hint of maple without a lot of sweetness.  This recipe is going into my favorites!  Thank you so much!

Honest to Heaven, this is the only homemade vegan sausage recipe I've tried that I actually like! These are GOOD!

I love how fast, easy, and delicious this recipe is, Lori! It's also far less expensive to make these than to buy the Field Roast, Tofurky, and No Evil Foods sausages and kielbasas that we love. We use the food processor and Instant Pot, so it really couldn't be easier or faster.

Here is a Chipolata Seitan Sausage recipe to give you an idea about the quantities of Chipolata Spice used...

https://veganyackattack.com/2012/09/28/sweet-potato-hash-with-chipotle-seitan-sausage/ 

Hope it helps Lori....

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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Vegan Andouille Sausage

The Best Vegan Breakfast Sausage

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Top 3 seitan sausage recipes from across the web

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

Top Tags

Vegan Andouille Sausage

The Best Vegan Breakfast Sausage

Apple Sage Seitan Sausage

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