Seitan Sausage - Easy Peasy Recipe!

I have been itching to try out a wheat gluten seitan sausage for a while and I am pleased to report this time they are a winner!

If you aren't able to eat wheat, don't dispair, check out my chick pea version recipe here but everyone else, read on! :)

Ok, so although this recipe is super, duper easy, it will take a little bit of time. The good news is you can keep these sausages in the fridge or freezer for meals later in the week (or freezer even longer, prob a couple of weeks at least) so it's time well spent.

Ingredients - Part 1

1 cup vegetable broth - I made mine up from powder according to packet directions. You could also use soup or water.

1/2 cup cooked veg or beans etc - I used some cooked mushrooms, zucchini & sundried tomato

1/3 cup quinoa flour - You could also use besan/chick pea flour or regular flour. I like quinoa because it's great for protein. 

2 tbsp quinoa flakes

1 tbsp sesame oil


1 tsp turmeric

2 tsp smoked paprika

1 tsp worstershire sauce

1 tsp mustard powder

1 tsp dried oregano

1 tsp niulife coconut amino sauce (you could use soy sauce if you are able to eat soy)

2 tsp gravy powder (vegan)

1/2 tsp salt

1/2 tsp pepper

Small bunch fresh herbs - I used chives, basil, thyme

*Feel free to add of subtract or even switch spices according to what you like. I erred on the side of extreme mildness this time because my tummy doesn't do well at the moment with garlic or onion etc but if you can tolerate those or prefer different flavours, then go for it!

Ingredients - Part 2

1 cup vital wheat gluten

Have on Hand

Tin foil (I've heard you can also use cheese cloth but I haven't tried that yet)

A chinese steamer & frypan (or a steamer that sits over a saucepan instead)


Before you start, chop up 10 pieces of tin foil (aluminium foil) about 30cm square each

Pop on your water in your frypan or saucepan to start boiling. Add your steamer on the top.

Combine all of your part 1 ingredients in a food processor (or bowl) and mix well.


VERY LAST add in your Part 2 - vital what gluten and whizz in the food processor until a dough forms. (You could also do this by hand but it will be hard work!)

Take dough-like mixture out of the food processor and knead for 3 to 5 mins.

Make into a log shape and chop into 10 pieces (I find it easier to cut in half and then into 5)

In the middle of your tin foil pieces, shape your pieces of dough into a rough sausage shape. Don't worry too much if they're not perfect (or even a bit gooey, they will be fine). Then roll them up and twist the ends closed like a cracker! I then also folded the ends in like a parcel so they'd take up less room in the steamer.

Put into the steamer with the water boiling hard underneath for 5 mins. Then turn down to a simmer for 1 hour. Keep the lid on.

*WATCH YOUR WATER IN YOUR STEAMER!! Mine almost boiled dry a few times and I had to keep topping it up!

During the hour make sure you rotate the top ones to the bottom and turn them over to get an even cook. Be careful because they will get VERY HOT and so will the steam and steamer!

Let them cool before unwrapping and then they can be fried and cooked just like regular sausages!

I also made some of my loaf into one big sausage and cooked it for about 15-20mins longer and used like a deli meat! I didn't bother re-cooking that one when I ate it, I just sliced it finely and ate it with sandwiches and salads etc!

Here they are in a veggie Spaghetti Bolognese!

Have fun with your sausages and I would love to see how they turn out for you!!


Kitty :)

Kitty Von TastiqueComment