Pixel Glade

Seitan Sausages

Sourced from: Lowly Food

Seitan is gluten protein and is used as a meat substitute. Given the time it takes to make these I usually make a double batch. Goes well sliced on pizza, I haven't tried frying them yet.


Dry Ingredients

  • 250g vital wheat gluten
  • 2 tbsp nutritional yeast
  • 2 fennel seeds
  • 1 tsp paprika
  • 1 tsp black pepper
  • 185 long grained rice (cooked to packet instructions)
  • 1 tsp salt
  • Wet Ingredients

  • 1 medium onion (diced)
  • 4 gloves garlic
  • 2 tablespoons soy sauce (or coconut aminos)
  • 1 tablespoon miso paste (or tahini)
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • Instructions

    Preheat your oven to 160˚c (fan oven).

    Place all of the wet ingredients into a food processor and blitz into a chunky slurry.

    Place all of the dry ingredients into a large mixing bowl and combine well.

    Pour the slurry into the mixing bowl. Using your hands combine the slurry with the dry ingredients until incorporated into a shaggy dough. Knead the dough against the side of the mixing bowl to ensure that no dry ingredients are left behind.

    Cut out 4 equal lengths of baking parchment, measuring 37.5cm/15inch x 15cm/6inch in size. Now divide these four lengths into 3 equal rectangles, which should measure 12.5/5inch x 15cm/6inch. Once finished you should have 12 equal rectangles of baking parchment. (If you want to save some time wrapping you sausages you can make longer sausages sticking with the original 37.5cm x 15cm lengths. Follow the rest of the recipe but at the end you'll have 4 large and long sausages instead of 12 smaller ones. This will be much quicker but you'll have to cut the larger sausage into smaller individual sausages after cooking. This sacrifices some of the aesthetics of the sausages as the individual sausages won't have defined "ends".)

    Now take a portion of seitan dough and shape it into a rough sausage in your hand. You want enough dough so that you can make a sausage that is about 4cm/1.5inch thick and can cover the length of one your baking parchment rectangles leaving 2.5cm/1inch either side.

    Place the dough onto one of the parchment rectangles and roll up tightly so that the parchment completely covers the dough. Then twist either end of the parchment so that the dough is sealed in and is nice and tight against the paper. The finished wrapping should look like a large sweet/candy wrapper. Repeat this process until all of the seitan dough has been used up.

    Now arrange the wrapped seitan sausages onto a sheet of kitchen foil and fold the foil over the entire group until all the sausages are covered. Crimp any sides of the foil so that wrapped sausages are completely covered by the foil.

    Place your foiled sausages onto a baking tray and place into the oven for 1 hour. Flip the sausages halfway through cooking.

    Remove the sausages from the oven and allow to cool for a bit until unwrapping each sausage. These sausages will firm up as they cool and have the best texture after about 30 minutes.

    These sausages can be eaten with just the baking in the oven but they taste best with additional frying. Heat a little oil in a frying pan over a medium high heat and toss in a few sausages. Fry the sausages for about 3-5 minutes turning halfway through so they get a nice crips brown exterior. Return to Vegan Recipes