These seitan sausages are fairly simple to make, and you can batch cook them! This is the best oil-free vegan sausage recipe I've tried and it's a healthy addition to a well-balanced breakfast.
Rating
4.85 stars (39 reviews)
Ingredients
1/2 cup chickpeas (cooked)
1/2 cup vegetable stock
2 tbsp maple syrup
2 tbsp soy sauce
1 cup vital wheat gluten
1/3 cup nutritional yeast
2 tsp garlic powder
1 tsp sage
1 tsp paprika
1 tsp onion powder
1/2 tsp fennel seeds
1/2 tsp thyme leaves
1/2 tsp red pepper/chili flakes (optional*)
1/4 tsp cloves
pinch of black pepper
Steps
Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks of chickpeas.
In a large bowl, whisk together the remaining ingredients. Stir in the chickpea/veggie stock mixture.
Knead with your hands just until it forms a dough ball.
Divide the ball into 8-10 pieces and roll into sausage links.
Wrap the sausage links in foil and twist the ends like you would a piece of candy (think Tootsie Roll style - see photo above)
Steam the sausages for 45 minutes.
You can serve them just steamed, but if you want some crisp on your sausage links, fry them in a little oil.
Store the remaining sausage links in the fridge. Or, freeze for up to 3 months.
Reviews
Elle-Michelle Henry on 2022-07-03 (5 stars): AMAZING!!!!!
I had a bad experience with seitan, tried to make bacon out of it and it was grainy and over seasoned, tasted like eating a mouthful of thanksgiving spices. But this recipe is the best.I was scared of adding the sage and cloves but it was delicious!!! The texture is amazing I thought it would taste like a mouthful of rubber but it was soooo good, the chickpeas really help with the texture.And the maple syrup doesn’t make it too sweet. And isn’t over seasoned, I added some salt because I only had the fake maple syrup so I put more to increase the maple flavor.10 out of 10 would 100% make again!
Miss. Vi on 2022-03-14 (5 stars): I think I over mixed this, and made them too firm. Otherwise, this was a FANTASTIC recipe!
Carol Smith on 2022-03-06 (5 stars): Delicious, thank you! We add extra 1/4 cup chickpeas to make them tender, and steam them unwrapped, to cut down waste... they pulled apart just fine & are only a little oddly bent from snuggling around each other. Taste is fantastic.
Barbara Cohen on 2021-11-17 (5 stars): This is fantastic! I made a few changes....extra spices, no fennel and about 2 tablespoons of oil. Thanks so much!
Cherry on 2020-09-24 (5 stars): We LOVE these. If you are going to freeze them, do you freeze them, then brown when you are going to use them...or brown them, then freeze them?
Xio on 2020-07-26 (5 stars): These were very good, next time I will add more of each spice to get a really bold flavor but non the less the were delicious.
Kate on 2020-04-18 (5 stars): Couldn’t find vital wheat gluten anywhere so I looked up how to substitute and let’s just say that a cup of flour and an egg is not an acceptable substitute (it turned out like a chewy bread texture) but it did taste good! I may play around with it a little and see if I can find a better solution but until then I’ll say if you can find the wheat gluten, then use it but if you can’t it’s probably not a good idea to try to substitute it out.
Bernie on 2020-03-20 (5 stars): I am anxious to try your recipe, what can I substute for the Gluten, I am GF.
Jasmine on 2020-02-19 (4 stars): Good but a little firm for me! Can I use half cup of potatoes or should I use more chickpeas?
