4 Vegan Sausage Recipes - Seitan - Rich Bitch Cooking Blog

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 are the easiest basic 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.  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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24 thoughts on “4 Vegan Sausage Recipes – Seitan

  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

    Liked by 1 person

    1. 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!!!

      Liked by 1 person

    1. 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).

      Liked by 1 person

      1. 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!

        Liked by 1 person

      2. That’s so great! ❤ 22 years ❤

        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.

        Like

  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!!

    Liked by 1 person

    1. 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!

      Liked by 1 person

    1. 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.

      Like

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