Veggie Italian Sausage
You’re going to love these homemade Italian seitan sausages. They’re great served as a sausage and peppers sandwich on a long roll or sliced up and served on pasta or pizza. The whole family is sure to enjoy these delicious Italian vegan sausages.
Ingredients
For the dry ingredients:
- 1.5 cups vital wheat gluten
- 2 Tbsp all-purpose flour
- 1 Tbsp Italian seasoning
- 1/2 Tbsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
WET INGREDIENTS
- 1 tsp red pepper flakes
- 1 tsp olive oil
- 4-6 large cloves garlic minced
- 1 1/4 cup marinara sauce room temperature or slightly warmed
- 1/3 cup melted refined coconut oil
Instructions
- PREP: Gather your ingredients and prepare your steaming mechanism as needed.
- SAUTE: Heat the olive oil in a small saute pan on medium heat. When hot, add the minced garlic and red pepper flakes and saute for 1-3 minutes until fragrant and lightly toasted.
- MAKE THE SEITAN DOUGH: Whisk together the dry ingredients in a large mixing bowl. In a medium mixing bowl, mix the wet ingredients - including the contents of your saute pan. Create a well in the center of the dry mix and pour in the wet mixture. Stir with a wooden spoon or rubber spatula until a rough dough ball forms.
- KNEAD THE SEITAN: Knead the seitan gently for just 30-45 seconds. You don’t want to go over 45 seconds because this will negatively affect the final texture.
- WRAP THE SAUSAGES: Cut the seitan dough into 8 equal-ish pieces and prepare 8 (6-8-inch) pieces of tin foil to wrap them in. 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 to contain the dough in the foil. Repeat for each sausage.
- STEAM THE SEITAN: Steam the seitan sausages in the tin foil for 30 minutes. When cool enough to touch, unwrap them and either store or cook them to eat right away.
- SERVE/STORE: The seitan sausages are fine to eat as-is, but we like to crisp them up on the grill or in a saute pan and serve in a roll with sauteed peppers and onions! Store leftovers in an airtight container in the fridge for up to a week or the freezer for up to 3 months.
Video
Notes
You can also chop them up and brown in a pan to make vegan Italian sausage crumbles that can be used as veggie crumbles to add flavor to any recipe!
Substitution Options
- For the spices: Feel free to shake these up as you see fit. Ground fennel seeds can be a nice addition or add cayenne pepper for even more spiciness!
- For the all-purpose flour: You can sub chickpea flour, but this will produce a slightly different texture and flavor to the end result. I would not recommend using whole wheat flour because this would produce a tougher texture.
- For the dried Italian herbs: You can sub fresh basil and oregano if you prefer to use fresh herbs instead of dry. A general rule of thumb is to use 3 times the amount of fresh herbs that you would for dried herbs. If you are using freeze-dried herbs, you can sub for fresh at a 1:1 ratio.
Nutrition
Serving: 1sausageCalories: 280kcalCarbohydrates: 13gProtein: 33gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 2gCholesterol: 1mgSodium: 450mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!