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one green planet

Need a wicked high-protein, low-fat, and low-carb meat-free option? Say hello to this seitan sausage recipe. It gives you four seitan sausage flavors to choose from — breakfast, Italian, Cajun, and brown sugar barbecue. Perfect for satisfying any food craving. Eat them for any meal of the day! The best part about this four-way seitan sausage recipe is that it’s so versatile. With four flavors, you can almost always match one to your meal!

Seitan Sausages Four Ways [Vegan]

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Serves

1 sausage per recipe

Cooking Time

45

Ingredients

For the Italian Sausage:

  • 2 teaspoons poultry seasoning or Italian seasoning
  • 1/3 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground fennel
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup vital wheat gluten
  • 1 tablespoon chickpea flour
  • 1 teaspoon oil
  • 1 tablespoon tomato sauce
  • 1/4 cup water

For the Mesquite Brown Sugar Sausage:

  • 1 1/2 teaspoons mesquite powder
  • 2 teaspoons brown sugar
  • 2 tablespoons barbecue sauce
  • 1/4 cup vital wheat gluten
  • 1 tablespoon chickpea flour
  • 1 teaspoon oil
  • 1 tablespoon tomato sauce
  • 1/4 cup water

For the Maple Breakfast Sausage:

  • 1 teaspoon sage powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 2 tablespoons maple syrup
  • 1/4 cup vital wheat gluten
  • 1 tablespoon chickpea flour
  • 1 teaspoon oil
  • 1 tablespoon tomato sauce
  • 1/4 cup water

For the Chipotle Cajun Sausage:

  • 2 teaspoons Cajun spice blend
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • A couple of drops adobo sauce from canned chipotle peppers
  • 2 teaspoons soy sauce
  • 1/4 cup vital wheat gluten
  • 1 tablespoon chickpea flour
  • 1 teaspoon oil
  • 1 tablespoon tomato sauce
  • 1/4 cup water

Preparation

  1. Follow instructions for each sausage. Mix dry ingredients.
  2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
  3. Add sauce and/or oil, then the liquid.
  4. Mix everything until it’s a firm ball of dough. Add more vital wheat gluten at this point if your dough is moist, sticky, or not forming a solid ball.
  5. Place dough on foil, form a sausage shape, then roll foil around and twist the ends closed.
  6. Steam in steamer basket for 45 minutes.

Nutritional Information

Per Sausage: Calories: 210 | Carbs: 10 g | Fat: 5 g | Protein: 27 g | Sodium: 62 mg | Sugar: 3 g Calculation only includes values for ingredients that are in each of the 4 recipes. It doesn't include ingredients that are specific to each different sausage. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Melanie Sorrentino

See My Recipes

We are Melanie and Mark Sorrentino behind the blog, Modest Dish. Together we've train-hopped, tattooed our wedding rings on our fingers, then moved into a 150 sqft home in the woods with no plumbing for a year. We entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return.

Comments

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  1. Don’t steam then in foil alone aluminum is poison wrap sausage in parchment then wrap in foil then steam or wrap I parchment, and wrap plastic wrap over parchment wrap again ending with foil then steam for a bit . n

    1. Steaming results in \’raw\’ sausage. They\’re ok toe at like this, and store well frozen, but much better to grill, bake or fry them before eating :)