Homemade Seitan Sausages

These seitan sausages are salty, savoury and extremely delicious. They're perfect for a hearty breakfast or a filling pasta.

Course Main Course

Cuisine American, British

Diet Low Lactose, Vegan, Vegetarian

Keyword easy seitan recipes, seitan recipes, vegan sausage, vegan sausage recipe, vegetarian sausage recipe

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Servings people (12 sausages in total)

Calories 352

Ingredients

Dry Ingredients

250 g Vital Wheat Gluten
30 g Nutritional Yeast
1 Teaspoon Paprika
2 Teaspoons Fennel Seeds ground into a rough powder using a pestle and mortar
1 Teaspoon Freshly ground black pepper
185 g Long Grained Rice dry weight, rinsed and cooked to packet instructions
1 Teaspoon Fine Sea Salt

Wet Ingredients

1 Medium Onion diced
4 Cloves Garlic roughly chopped
2 Tablespoons Soy Sauce
1 Tablespoon Miso Paste any variety will do
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.

Nutrition