There are loads of this style of steamed seitan sausage recipe floating around, and they really are my favorite way to make vegan bangers. For this recipe I changed the herbs and seasonings to make them reminisant of my old favorite – Lincolnshire sausages. These are ideal for sausage sandwiches, added to a vegan fry up or as classic bangers and mash with a rich onion gravy. I usually double the recipe when making these and freeze a bunch, that way I always have some on hand and they can be cooked directly from frozen. I sometimes think freezing them actually makes the texture even better.
- 2¼ cups vital wheat gluten flour
- ½ cup nutritional yeast
- ¼ cup chickpea flour
- 2 Tbsp vegetable stock powder
- 1 Tbsp garlic powder
- 2 tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp white pepper
- 1 tsp ground coriander
- 1 tsp freshly grated nutmeg
- ½ tsp ginger powder
- 4 tsp dried sage or 8 fresh sage leave finely chopped
- ⅛ tsp allspice
- 2¼ cool water
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- To make the dough, mix all the dry ingredients together in a large bowl, and all the wet ingredients in a separate bowl, then pour the wet into the dry and mix. You can use a wooden spoon for this, but I find it easier to use your hands. Mix until well combined and there are no dry patches left. Add a few more tablespoons of water if needed. Knead dough for about a minute, and set aside.
- Next cut yourself 12 strips of foil approximately 9 inches x 6 inches. Take about ½ cup of dough and place in a log shape across a piece of foil. Then fold the edge of foil over the dough and roll up. Twist the ends of each log to secure each sausage. Repeat this on a newpiece of foil until all the dough is used up, usually makes around 12 sausages.
- Place sausages in a steamer, and steam for 1 hour. By this time they should have firmed up. Let cool slightly before unwrapping from the foil.
- They can now be cooked however you desire, or place them in the fridge for later (or the freezer for even later). You can grill them, oven them, BBQ them, fry them. Cook until crispy and dark brown on the outside and hot all the way through.