This is our go-to recipe for THE most meaty, mouth-watering, and memorable seitan sausages of all time! With only 10 ingredients and 1 hour, you can make perfect vegan sausage right in your own kitchen. We love serving them atop a mountain of mashed potatoes and peas, smothered in gravy for the perfect cozy winter dinner.
We have some seriously mouthwatering comfort food for you today, friends. We’re making seitan sausages!
We’ve been making seitan sausages for years, and if you follow us on our IG Stories (or back in the Periscope days!) you’ve definitely seen us make these before. We try to always keep our freezer stocked with these seitan sausages – especially in the winter when we’re craving bangers + mash at least once a week!
Recently, we made them on IG Stories and got such an enormous (and emphatic) request for the recipe, that we decided it was time to add it to the blog.
And it’s good timing too because after many years of trial and error, I’m happy to say this is the BEST + most consistently awesome version of seitan sausages we’ve ever made.
How to Make Seitan Sausages
What You’ll Need
- Vital Wheat Gluten: The main ingredient in any seitan recipe! If you’re not already familiar, vital wheat gluten is the protein found in wheat. It looks like a thick flour. We buy ours on Amazon and loooove this brand if you’re looking for a bulk supply. If you’re looking for a smaller supply to give it a try first, we recommend this brand.
- Bean Puree: This sounds much fancier than it is. All you’ll need to do to make your bean puree is dump a can of beans + a can-full of water in a blender + blend til smooth. It adds more protein and color, and (we find) improves the texture of the seitan.
- Refined Coconut Oil: Adding refined coconut oil to our seitan recipes – especially for traditionally fatty meats like corned beef or sausages – has been a total game-changer as far as texture is concerned because it mimics animal fat super well! One thing to note, however, is to be sure to use a coconut oil labeled “refined” and NOT one labeled “virgin” or “unrefined”. I know I repeat myself all the time here, but it is KEY. You do not want your sausages to taste like coconut.
- Flavor + Seasonings: And finally, you’ll add a few staple ingredients to give these sausages a killer mouthwatering flavor. These include things like: fennel, thyme, paprika, and vegan Worcestershire sauce (love this stuff). Feel free to switch these up depending on what flavors you like; here’s where you can get creative and fun!
What You’ll Do
- First, you’ll make your bean puree in your blender and set up your steaming mechanism. We use an electric steamer like this, but a covered colander over a large pot of boiling water works just as well!
- Next, you’ll make your seitan “dough”. This is a very similar process to a lot of baking recipes: Grab a large mixing bowl and whisk together the dry ingredients. Then, pour in those wet ingredients and stir, stir, stir. Once the dough reaches a rough crumbly texture, get your hands in there and knead it until it comes together completely, about 30 seconds.
- Finally, you’ll cut, shape, roll, and steam those sausages! The recipe makes 8, so after you cut them into equal-ish pieces, you’ll wrap ‘em each up in their own little tin foil blanket, twisting the ends like a Tootsie roll. After 30 minutes in the steamer, they’re DONE!
Other Kickass Seitan Recipes
Make sausage + peppers to pour over pasta, serve them with your morning tofu scramble, or slice ‘em up and add them to alllll the cozy winter soups.
No matter what you decide to do with these seitan sausages, we’d love to hear how it goes! You can rate the recipe and leave a comment below or tag us in your delicious photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Enjoy the recipe, friends. Until next time!
Yield: 8 sausages
This is our go-to recipe for THE most meaty, mouth-watering, and memorable seitan sausages of all time! With only 10 ingredients and 1 hour, you can make perfect vegan sausage right in your own kitchen. We love serving them atop a mountain of mashed potatoes, smothered in gravy and peas for the perfect cozy winter dinner.
30 minPrep Time:
30 minCook Time:
1 hrTotal Time:
- 1 15-oz can pinto beans
- 1.5 cups vital wheat gluten
- 2 Tbsp all-purpose flour
- 1 Tbsp dried thyme, roughly ground
- 1 Tbsp salt
- 2 tsp ground fennel seed
- 1 tsp veggie bouillon powder
- 1/2 tsp paprika
- 1 1/3 cup bean puree
- 1/2 cup refined coconut oil , melted
- 1 Tbsp vegan Worcestershire
- First, make the bean puree: Open the can of beans and do NOT drain them. Pour the contents of the can directly into a blender or food processor. Then, fill the can with hot water to its brim and pour that into the food processor as well. Blend on high for 30 seconds or until everything is a nice smooth puree. Measure 1 1/3 cup of this mixture and set it aside. This will be what you use for the sausages. You will have quite a bit of bean puree leftover, so wrap that up and place it in the fridge to add to future soups or more sausages.
- Next, prepare your steaming mechanism + make your seitan dough: Add the dry ingredients to a large mixing bowl and use a whisk to combine. Use a wooden spoon to create a well in the center of your mixture and pour in the wet ingredients. Remember: Only use 1 1/3 cup of that bean puree! Stir the mixture until it’s rough and lumpy but there are no more floury spots. Then, get in there with your hands and knead the dough together for no more than 30 seconds.
- Now, it’s time to wrap and steam your sausages: Prepare 8 squares of tin foil (about 6-8 inches long each). Place the seitan dough on a cutting board and slice it into 8 equal-ish pieces. For me, it’s helpful to cut it in half, and then cut those halves in half, then cut those 4 pieces in half. Lay your first tin foil square flat on the counter and use your hands to shape the first piece of dough into a long sausage. Place the seitan across the bottom of your tin foil and carefully roll upward until it’s completely wrapped. Twist the ends as needed, kinda like a Tootsie roll. Repeat for each sausage. Throw these sausages in the steamer, cover, and let them steam for 30 minutes.
- If you’re freezing the sausages, allow them to cool completely before adding them to a freezer-safe container or zip-lock bag. If you’re cooking them right away, heat a large cast iron pan on medium high and add a Tbsp of refined coconut oil. Let the coconut oil melt as you carefully remove the sausages from the steamer and (even more carefully), unwrap them. Add the sausages to your cast iron pan and cook for 1 minute on each side, or until you get that nice brown char.
- Serve with a pile of mashed potatoes and peas, smothered in gravy. They’re also kickass in a sausage + peppers situation, or however you would use animal-based sausages! Store leftovers in the fridge for up to 10 days or the freezer for 2 months. Enjoy!