Vegan Seitan Sausage

Close up of a row of seitan sausage in a small cast iron pan, covered with brown gravy.

This seitan sausage recipe creates the most flavor-packed, homemade vegan sausages. They’re easy to make and the seasoning can be adjusted to your liking. Perfect to serve on a bun or in any recipe that calls for sausage!

Course Dinner

Cuisine Vegan

Keyword Seitan sausage, Vegan sausage

Prep Time 30

Cook Time 40

Total Time 1 10

Servings Small sausages

Calories 170kcal

Equipment

Small pan
Large mixing bowl
Food processor (or small blender)
Parchment paper
Tin foil
Large pot
Steaming basket
Measuring cups
Measuring spoons

Ingredients

Vegan Sausage “Wet” Ingredients

3 tablespoons olive oil (45 milliliters)
½ cup onion , minced (75 grams)
3 cloves garlic , minced
2 tablespoons tomato paste (30 milliliters)
2 tablespoons soy sauce (30 milliliters)
2 tablespoons red wine vinegar (30 milliliters)
1 tablespoon white miso paste (15 grams)
1 cup chickpeas , drained and rinsed (170 grams)

Vegan Sausage “Dry” Ingredients

1 ⅛ cup gluten flour (1 cup + 2 tablespoons; 165 grams)*
1 tablespoon nutritional yeast
1 teaspoon dry oregano
1 teaspoon paprika (smoked or sweet)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dry basil
½ teaspoon celery seed (fennel seed)
¼ teaspoon dry thyme
¼ teaspoon dry sage
¼ teaspoon red pepper flakes , optional

Instructions

Step 1: Prepare “Wet” Ingredients

Heat olive oil in a small pan over medium heat. Add onion and garlic and cook for 8-10 minutes, until fragrant and soft. If the onions or garlic start to brown, turn the heat to low. Stir regularly while the onions and garlic cook.
3 tablespoons olive oil, ½ cup onion, 3 cloves garlic
Then add tomato paste, soy sauce, red wine vinegar and miso paste. Stir to evenly mix in the ingredients and dissolve the miso. Cook for about 1 minute.
2 tablespoons tomato paste, 2 tablespoons soy sauce, 2 tablespoons red wine vinegar, 1 tablespoon white miso paste
Add drained and rinsed chickpeas to a food processor (or small blender) along with your cooked onion mixture.
1 cup chickpeas
Blend until smooth (small chickpea flecks are okay but it should be as smooth as possible).

Step 2: Mix “Dry” Ingredients and Form Dough

In a large mixing bowl, whisk gluten flour with the remaining spices.
1 ⅛ cup gluten flour, 1 tablespoon nutritional yeast, 1 teaspoon dry oregano, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dry basil, ½ teaspoon celery seed, ¼ teaspoon dry thyme, ¼ teaspoon dry sage, ¼ teaspoon red pepper flakes
Scrape the blended chickpea mixture from your food processor into the mixing bowl.
Stir until a dough starts to form, then switch to using your hand to finish combining. This is a very firm seitan dough, so it takes some work to come together (there are no dry clumps of gluten flour).

Step 3: Shape Sausage and Steam

Cut the dough into 8 equal pieces and shape each one into a sausage.
Tightly wrap each sausage in a piece of parchment paper. Then, wrap in a piece of tin foil, again, as tightly as possible.
Prep a large pot with a steaming basket and fill with water to just below the bottom of the steaming basket.
Add your sausages to the steaming basket and place a lid on the pot. Boil the water and steam the sausage for 40 minutes. You can lower the heat to medium once the water is boiling (if steam comes out the whole time).
Keep an eye on the pot to make sure it doesn’t run out of water (add more if needed).
Once cooked, cool the sausages for at least 10 minutes before serving.
These are best served the next day, after chilling in your fridge (unwrapped) overnight.
The sausages can be pan-fried, grilled, eaten as-is or used in any recipe you like.

Notes

*Also called vital wheat gluten.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition