seitan sausages

Easy to make with oil-free option.  Perfect for the grill, BBQ, to toss on pasta, pizzas, salads, soups, on a bun, or to use anywhere you like! Recipe adapted from Plant-Based Meats cookbook

Vegan Italian Seitan Sausages

olive oil

yellow onion, (chopped)

garlic, (minced)

vegetable broth

tomato paste

white miso paste

sun-dried tomatoes

nutritional yeast

basil

brown sugar

fennel seeds

rosemary

salt

red pepper flakes ((optional for spice))

liquid smoke

vital wheat gluten

Heat the olive oil in a medium frying pan or skillet over medium heat and when hot add the onions and garlic. Sauté until the onions turn translucent and begin to brown, about 5 minutes. Remove from heat and set aside.

In a large bowl whisk together the vegetable broth, tomato paste, and white miso pasted until smooth. Now add the sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, crushed red pepper flakes, liquid smoke, and all of the sautéd onions and garlic along with any oil leftover in the pan, and stir to combine. Lastly, add the vital wheat gluten and combine to make a dough. Knead the dough to make sure it’s all combined, but once combined, stop kneading. The more you knead the tougher the sausages will get so only do as much as is needed to incorporate the vital wheat gluten.

Cut the dough into 6 equal-sized pieces. Take one of the pieces of dough and place it on a sheet of aluminium foil. Shape the dough into a rough sausage shape, but don’t worry about making it look pretty or neat. Some pieces of onion and sun-dried tomato may fall out but just tuck them near the dough and it will all incorporate and shape up nicely as it cooks. Roll the sausage up loosely in a piece of aluminium foil then twist the ends closed. Repeat with the remaining pieces of dough to make 6 sausages.

Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the sausages to the steamer basket and steam for 40 minutes. After steaming remove the sausages from the steamer and allow to cool completely in the fridge, overnight is best. The logs will have puffed up in the foil and become tight. Once cooled, remove the foil and they are ready to enjoy as is or you can fry, grill, slice, or enjoy them any way you like.

How to make easy and delicious soy-free vegan sausages using vital wheat gluten and a handful of basic pantry ingredients. Moist, firm &amp; full of flavour, they&#039;re better than anything you can buy in the shops! I make them the day before I’m planning to use them but if you’re pushed for time, you could get away with refrigerating them for just five hours.

Easy and Delicious Vegan Sausages

120 g cooked white beans

tbsp pork sausage seasoning

80 ml aquafaba

garlic (peeled and chopped)

tbsp extra virgin olive oil

tbsp coconut aminos

tsp liquid smoke

150 g vital wheat gluten

yeast flakes

buckwheat flour

onion flakes

high-powered blender

steamer pan

Bring the water to boil in a large saucepan fitted with a steamer insert. You want the the water level to come just below the bottom of the steamer.

Blend the wet ingredients together until smooth.

Mix the dry ingredients together in a large bowl, then add the liquid.

Mix well, making sure that everything is completely incorporated. (The mix will be quite wet.)

Knead for a couple of minutes, then divide the dough into 8 equal parts.

Cut 8 strips of tin foil, roughly 30cm (12&quot;) long.

Place a vaguely sausage-shaped piece of the dough onto the centre the foil, along one of the edges, then roll up into a sausage shape. Twist the ends tightly.

Place into the steamer, reduce the heat, and steam for 40 minutes.

Once cooked, remove the sausages from the steamer, and set aside to cool.

Put the sausages, still wrapped, in the ‘fridge for at least five hours to firm up. Overnight is better.

Gently fry for a few minutes on each side (I recommend either a non-stick skillet or a cast-iron one, brushed with a little oil). If you&#039;re going to use the sausages in a casserole, or with a sauce, etc., there&#039;s no need to fry - simply add them to your dish five minutes before the end of the cooking time to warm through.

To heat

Keep in the &#039;fridge, in the wrapping for up to a week. They also freeze well.

To store

This is our go-to recipe for THE most meaty, mouth-watering, and memorable seitan sausages of all time! With only 10 ingredients and 1 hour, you can make perfect vegan sausage right in your own kitchen. We love serving them atop a mountain of mashed potatoes, smothered in gravy and peas for the perfect cozy winter dinner.

Seitan Sausages

pinto beans

water

gluten

Tbsp all-purpose flour

Tbsp dried thyme, roughly ground

Tbsp salt

fennel seed

tsp veggie bouillon powder

paprika

Bean puree

refined coconut oil, melted

First, make the bean puree: Add both ingredients...

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

Next, prepare your steaming mechanism + make your...

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.

Now, it’s time to wrap and steam your...

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.

If you’re freezing the sausages, allow them to...

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.

Serve with a pile of mashed potatoes and...

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!

Easy to make with oil-free option.  Perfect for the grill, BBQ, to toss on pasta, pizzas, salads, soups, on a bun, or to use anywhere you like!

onion

garlic (minced)

In a large bowl whisk together the vegetable broth, tomato paste, and white miso pasted until smooth. Now add the sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, crushed red pepper flakes, liquid smoke, and all of the sautéd onions and garlic along with any oil leftover in the pan, and stir to combine.

Lastly, add the vital wheat gluten and combine to make a dough. Knead the dough to make sure it’s all combined, but once combined, stop kneading. The more you knead the tougher the sausages will get so only do as much as is needed to incorporate the vital wheat gluten.

Cut the dough into 6 equal-sized pieces. Take one of the pieces of dough and place it on a sheet of aluminium foil. Shape the dough into a rough sausage shape, but don’t worry about making it look pretty or neat. Some pieces of onion and sun-dried tomato may fall out but just tuck them near the dough and it will all incorporate and shape up nicely as it cooks. Roll the sausage up in a piece of aluminium foil then twist the ends closed. Repeat with the remaining pieces of dough to make 6 sausages.

Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the sausages to the steamer basket and steam for 40 minutes or until its internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that&#39;s perfectly fine—you can&#39;t really oversteam seitan. The sausages will have puffed up in the foil and become tight. After steaming remove the sausages from the steamer and allow to cool completely in the fridge, overnight is best.

Once cooled, remove the foil and they are ready to enjoy as is or you can fry, grill, slice, or enjoy them any way you like.* Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.

These look delicious and I'm eager to try the recipe.  But my question is can they be baked/steamed/fried in patties instead of sausage links?

I made these was very surprised.  They looked like dog poop (sorry, but they do), but they taste GREAT!  I was so surprised.  So was my husband who looked at them and said "Gross!" but being the trusting sweetheart that he is, ate them.  He loved them!  So I gave one to my friend.  She had the same initial reaction as my husband (and me!) but also loved them.  Terrific taste and texture.  This recipe is now one of my favourites.

Amazing recipe!  Looks and tastes like real sausage. Everyone loved it.

loved the sausages!  thanks for sharing recipe.  husband said he knew it was vegan but his mouth said it was a sausage.lol

Delicious, filling and healthy. In order to incorporate all the vital wheat gluten into the dough, I had to knead it longer than I had hoped so the texture came out rubbery. I will add about 1 tablespoon less vital wheat gluten next time, hoping that mixes in more easily and quickly.

Has anyone tried using the same ingredients to make 'meatballs' or burgers?  I made these previously and REALLY love the taste but am looking for a shortcut to the sausage rolling (and I don't care what shape they are)..?!  Just wondered if the texture will still work reasonably OK if not compressed when these have slightly different ingredients to other seitan recipes...?

This is an amazing recipe! First time I made it to the recipe exactly and they were delicious but the flavour was a bit too intense to be family friendly. They were also huge and quite firm.  I've made them twice since and added some blended tofu to the liquid to soften them a bit, subbed some spices like less fennel to make them more mild and have found I can get 12 sausages from the recipe! Making them for the third time today :)

Followed this recipe to the letter but I wasn't able to use all of the broth as the mixture stopped absorbing it. I was very careful to steam them for the suggested time on a very gentle simmer but the texture was a bit rubbery. The flavour was good though. I wonder if adding a bit of flour would help. Any guidance gratefully received.

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Top 4 seitan sausages recipes from across the web

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Vegan Italian Seitan Sausages

Easy and Delicious Vegan Sausages

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Vegan Italian Seitan Sausages

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