How long does lincolnshire seitan bangers [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can lincolnshire seitan bangers [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make lincolnshire seitan bangers [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is lincolnshire seitan bangers [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lincolnshire seitan bangers [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Lincolnshire Seitan Bangers
[Vegan]

JW By: Josephine Watmore

Author Bio

Desserts and dinners that really know how to please a crowd. I have spent the last... Read More

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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,... Read More

Ingredients You Need for Lincolnshire Seitan Bangers [Vegan]

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

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How to Prepare Lincolnshire Seitan Bangers [Vegan]

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.

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Comments:

MIchelle says:

March 17, 2015 at 10:50 am

How much water? It just says 2 1/4 cool water – is that tablespoons?
1. Alan Hazek says:
  
  March 17, 2015 at 2:04 pm
  
  I wondered too but looking at all the dry ingredients _ I would guess cups, teaspoons wont get it all moist enough…? Please let us know thanks :)
Karen Wood says:

March 16, 2015 at 4:08 pm

Hi. I\’m going to have to try these using parchment or corn husks instead of foil. Cooking with aluminum is unhealthy. Aluminum gets in the food and it causes dementia and possible autoimmune diseases. This has been known for a long time but a lot of people still haven\’t ever heard about it.

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