4 Vegan Sausage Recipes – Seitan

Need a wicked high protein, low fat, low carb option? Well, hail seitan. The macros are damn near on par with chicken breast! <—and no soy is required. We love seitan!

Italian, Maple Breakfast, Chipotle Cajun, Mesquite Brown Sugar - 4 Vegan Sausage Recipes - Seitan - Rich Bitch Cooking Blog

I’ve been making neutral seitan sausages every week since our last meal prep video. It’s essentially like the perfect meal. And by making vegan sausage neutral in flavor I can add any kind of sauce on top. 99% of the time I use teriyaki and 1% of the time I’ll use vegan buffalo wing sauce.

Why do I mention this? It’s because making neutral seitan sausages areย the easiest basicย recipe. 330 grams (2.75 cups) gluten flour + 60 grams chickpea flour, vegan chicken broth. Start with 2 cups of liquid then keep adding more until your dough forms into a FIRM MASS. If it’s sticky add more gluten flour, if it’s dry add more water. EASY! Then I divide into 8, wrap in foil and steam for 45 minutes. DONE.

If you just add different spice flavors then you could totally make specialty vegan sausage! In my mind this is a no brainer simple recipe but…….

Italian, Maple Breakfast, Chipotle Cajun, Mesquite Brown Sugar - 4 Vegan Sausage Recipes - Seitan - Rich Bitch Cooking Blog

When looking into seitan sausage & pepperoni recipes they all suggested things like tomato paste and shit. I didn’t have any paste so I just used tomato sauce. I also tried barbecue sauce. And I added oil. And sugar. Before I knew it my dough was wayyyyyy mushier than anticipated. It made me nervous because I felt like a fuck up. But adding additional gluten flour fixed my problem.

What am I saying? If you’re not a seitan sausage pro then anticipate using additional gluten flour after mixing everything together. Maybe 1 TB more or less. ย No big deal.

EACH RECIPE BELOW MAKES ONE LARGE SAUSAGE

Italian, Maple Breakfast, Chipotle Cajun, Mesquite Brown Sugar - 4 Vegan Sausage Recipes - Seitan - Rich Bitch Cooking Blog

Italian Vegan Sausage – Seitan
2 ts of poultry or Italian herb blend, 1/4 ts salt, 1/4 ts sugar, 1/4 ts ground thyme, 1/4 ts ground fennel, 1/8 ts garlic powder, 1/4 ts onion powder, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water

  1. Mix dry ingredients
  2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
  3. Add sauce and/or oil then liquid
  4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
  5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
  6. Steam in steamer basket for 45 minutes. ENJOY

Italian, Maple Breakfast, Chipotle Cajun, Mesquite Brown Sugar - 4 Vegan Sausage Recipes - Seitan - Rich Bitch Cooking Blog

Mesquite Brown Sugar Vegan Sausage – Seitan
1.5 ts mesquite barbecue powder blend (bought from whole foods) + 2 ts brown sugar, 2 TB BBQ sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water

*I think those first two ingredients were over powered by my impulsive use of BBQ sauce. You might be able to skip the sugar & powder blend. Maybe BBQ is all that’s needed for a sweet mesquite sausage flavor.

  1. Mix dry ingredients
  2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
  3. Add sauce and/or oil then liquid
  4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
  5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
  6. Steam in steamer basket for 45 minutes. ENJOY

 

Italian, Maple Breakfast, Chipotle Cajun, Mesquite Brown Sugar - 4 Vegan Sausage Recipes - Seitan - Rich Bitch Cooking Blog

Maple Breakfast Vegan Sausage – Seitan
1 ts sage powder, 1/2 ts salt, 1/2 ts onion powder, 1/8 ts garlic powder, 2 TB maple syrup, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water

  1. Mix dry ingredients
  2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
  3. Add sauce and/or oil then liquid
  4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
  5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
  6. Steam in steamer basket for 45 minutes. ENJOY

Italian, Maple Breakfast, Chipotle Cajun, Mesquite Brown Sugar - 4 Vegan Sausage Recipes - Seitan - Rich Bitch Cooking Blog

Chipotle Cajun Vegan Sausage – Seitan
2 ts Cajun blend 1/2 ts garlic powder, 1 ts onion powder, couple drops of adobo sauce from canned chipotle peppers, 2 ts soy sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water

  1. Mix dry ingredients
  2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
  3. Add sauce and/or oil then liquid
  4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
  5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
  6. Steam in steamer basket for 45 minutes. ENJOY
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44 comments

  1. Hi! I’m interested in trying seitan, but I heard that it can cause trouble due to gluten, have you ever experienced digestive issues with seitan? Thanks

    • No, and I was the sucker who ate gluten free for about 3 or 4 years back in the day.

      Unless you have gluten intolerance or celiac disease then don’t stress yourself into avoiding it.

      Honestly I was nervous in the back of my mind before trying it but it worked out.

      I LOVE SEITAN! it’s crazy satiating!!!

    • Wheat flour isn’t the same as gluten flour but they’re made from the wheat plant.

      As far as I understand gluten is made by rinsing wheat flour until the starch is gone and all that’s left is the protein (“gluten” is the wheat’s protein). So it’s wheat protein flour essentially.

      In the store you’ll see bags named gluten flour or vital gluten flour. It will be with the other flours or with the hippie flour alternatives (depending on the store).

      • You are awesome! I love your recipes, vids, and cooking style. Esp. like the chill beats on your videos and that you make the cooking the star, too many youtubers blah blah blah and I f-fwd to get to the goods. I really enjoy Tofurky’s sausages — your recipe is almost identical to it. I’m still working on the jerky, now I have your tech to add to the strategy.

        Thank you.

        p.s. I also enjoyed your wedding vid. My wife and I have $20 wedding bands too. We just got married at the Justice. At the card store we were handing each other cards saying they were from celebrities. LOL. 22 years solid and going strong. All the best for you and yours, too! Peace!

        • That’s so great! <3 22 years <3

          Ha ha ha, yeah I hear you with fast forwarding. I watch a ton of youtube videos on double time. Aint got time for that. Thanks for all the love!

          Again, I do need to looking into that jerky situation. For real.

  2. I bought Gluten a few months with the intention on making seitan, but I had not done it yet. Well, I purchased whole wheat hot dog buns yesterday, and dog gone it, I’m going to make my own sausage this weekend. Boy, with a few alterations, the first recipe tuned out great!!! I added nutritional yeast instead of the chick pea flour, tomato paste instead of the sauce(I had paste in the fridge), and veggie broth instead of the water. Wow-I’ll be making more tomorrow!! Thanks for the recipe!!

    • dude that’s so epic!!!!!! Aren’t they the best? and they’re so easy to make. Plus you can make a large batch and freeze some. I am the queen of recipe alterations so I hear ya!

  3. Could the chipotle cajun vegan sausage be used in place of andouille in a hypothetical vegan red beans and rice recipe?

    Asking for a friend. XD

    • I usually don’t.

      Last batch I made I did knead for a minute and it turned out much more rubbery.

      I recommend don’t knead and make sure you cut it with chickpea flour or nutritional flakes.

      Do you add those things?

      Even 1 TB of either of those for every 1/4 cup of gluten seems to help.

      You can also add things like tomato sauce or BBQ sauce which will effect the texture.

  4. Omg! I’ve been vegan for a year and a half and have been struggling to get more protein in my diet. I have made seitan before and it was tasteless rubber fragments. But, these freakin sausage recipes have changed my life! AND your burger video! OMG OMG OMG! You’re amazing and beautiful, keep recording!

    • I bet you could! I was wondering if I could use my crockpot and just let it sit for a few hours. Just wondering that yesterday.

  5. I made the Italian one(the first one),i also added some paprika, soy sauce, and nooh, so delicious! I made sausage and tomato spaghetti out of them!

  6. Hi! Love the recipes!! I am curious due to gluten allergy what flour would you suggest using for gluten free substitute?

    • Gluten flour is a beast all of it’s own! I don’t know of any flour like it. It’s 80% protein which creates that sticky, stretchy quality. I will think on this!

  7. Hi. Thank you so much for this!! They are amazing ๐Ÿ˜€ Do they freeze well? Can I just steam then freeze? Or should they be grilled / baked a bit after steaming before freezing?

    • Seitan freezes well! You can steam then freeze. If you want to grilled or bake them it’s optional and can be done after you freeze them before eating. Freshly grilled seitan <3

  8. Hey. ๐Ÿ™‚

    First things first thank you so much for making those amazing recipes and making my life easier.

    I have a very specific question though… Do you have to add water while steaming or the initial amount of water is enough when you use a steamer like this? :O

    • Dude thank you! I have a huge pot that I steam in and I always cut it super close to running out of water. To steam something for 45 minutes you’ll likely need to add water ๐Ÿ™‚

  9. Do you or does anyone know how to convert the “Steam in steamer basket for 45 minutes” for steaming or pressure cooking in an Instant Pot to save on time? Thanks! ๐Ÿ™‚

    • I’m not sure but like working with any dough the goal is to get the dough to cook out so it’s not mushy.

      Is there standard cook time that its normally reduced by. Like, “cooks rice in a 3rd of the time” or whatever. Then you can just squish one with your fingers. If it feels super soft and doughy then keep cooking. If it feels solid then its done.

      Good luck. I’ve heard nothing but good things about instant pots.

      • Thanks for your advice! I have not found a standard rule of thumb to follow for using it, especially when switching to pressure cooking vs stove top…it has to be out there somewhere online, someday I’ll find it. But for now I can always divide it into different logs, and try it different ways and see which is best. I absolutely love the Instant Pot, we use it many times each week. It doesn’t heat up the kitchen which is terrific, and with the amount of potatoes/sweet potatoes/rice/soup we eat, it’s worth it. Eager to give these a try! I do not like store bought, it’s missing a bit in texture. Yours looks like it gives you the texture it needs. Thanks again ๐Ÿ™‚

        • I can not guarantee texture. ha ha ha. That’s the biggest nerve wracking piece when I post seitan recipes. I know the texture is a big issue for people.

          Can I please have a larger kitchen so I can own an instant pot (and a air fryers, vitamix and dish washer) in addition to all the other kitchen stuff I already own ๐Ÿ™‚

          • LOL!!! I hear ya, some things I have to store elsewhere…but then it’s out of sight, out of mind ๐Ÿ˜› Have been trying to figure out how to reconfigure where things are in ours so what I want to use daily is available immediately…all without looking like a mess and leaving enough work space to prep. Sometime’s it’s nice to be minimal, or great to figure a work-around…ovens make good storage space LOL!

            • Dude, I just wrote you saying I wish I had a bigger kitchen space and how I wanted all these fancy appliances.

              Then I checked my email and saw a company wrote me wanting to give ME!!! a FREE!!! air fryer!!!!!!!! ha ha ha ha. (in exchange for me using them in recipe videos)

              Sucks to be them because I’m not going to do it. Ah, I wish I had more space but I’m completely content with our current balance of exactly what you’re talking about (not too messy, leaving space for food prep).

              I always think: in the future I’ll have the space I need for all the fancy stuff. One step at a time ๐Ÿ™‚

              • That’s so funny! Well that air fryer could not have gone into better hands if you had accepted it ๐Ÿ™‚ I am sure you would have come up with some smashing recipes! The other night I made tator tots in the oven and then a second batch in the air fryer, just to compare which was better…the air fryer was literally 30 minutes faster with a much lower temperature of heat…I wish I had started with the air fryer, the whole house would have been a lot cooler, plus dinner would have been served 30 minutes faster LOL! And yes, did not pay full price for it, bought it in like new condition at a consignment shop that sells home goods. Life is Good! Keep on Creating Goodness!

                • You have an air fryer?! what all have you made with it? I’d love to hear what you think of it. ๐Ÿ™‚

                  A cooler kitchen in our Texas heat would be legit. My biggest issue (besides storage space) is thinking how much food I put in the oven at a time.

                  When I make Mark and I fries I seriously use two trays. That would never fit in an air fryer (I assume).

                  But with that said I would buy an air fryer in the future if I had more space because of your tater tot example. Not every meal is a feast so a faster cook time would be ideal.

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