Need a wicked high protein, low fat, low carb option? Well, hail seitan. The macros are damn near on par with chicken breast! <—and no soy is required. We love seitan!
I’ve been making neutral seitan sausages every week since our last meal prep video. It’s essentially like the perfect meal. And by making vegan sausage neutral in flavor I can add any kind of sauce on top. 99% of the time I use teriyaki and 1% of the time I’ll use vegan buffalo wing sauce.
Why do I mention this? It’s because making neutral seitan sausages arethe easiest basicrecipe. 330 grams (2.75 cups) gluten flour + 60 grams chickpea flour, vegan chicken broth. Start with 2 cups of liquid then keep adding more until your dough forms into a FIRM MASS. If it’s sticky add more gluten flour, if it’s dry add more water. EASY! Then I divide into 8, wrap in foil and steam for 45 minutes. DONE.
If you just add different spice flavors then you could totally make specialty vegan sausage! In my mind this is a no brainer simple recipe but…….
When looking into seitan sausage & pepperoni recipes they all suggested things like tomato paste and sh*t. I didn’t have any paste so I just used tomato sauce. I also tried barbecue sauce. And I added oil. And sugar. Before I knew it my dough was wayyyyyy mushier than anticipated. It made me nervous because I felt like a f*ck up. But adding additional gluten flour fixed my problem.
What am I saying? If you’re not a seitan sausage pro then anticipate using additional gluten flour after mixing everything together. Maybe 1 TB more or less. No big deal.
EACH RECIPE BELOW MAKES ONE LARGE SAUSAGE
Italian Vegan Sausage – Seitan
2 ts of poultry or Italian herb blend, 1/4 ts salt, 1/4 ts sugar, 1/4 ts ground thyme, 1/4 ts ground fennel, 1/8 ts garlic powder, 1/4 ts onion powder, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water
- Mix dry ingredients
- Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
- Add sauce and/or oil then liquid
- Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
- Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
- Steam in steamer basket for 45 minutes. ENJOY
Mesquite Brown Sugar Vegan Sausage – Seitan
1.5 ts mesquite barbecue powder blend (bought from whole foods) + 2 ts brown sugar, 2 TB BBQ sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water
*I think those first two ingredients were over powered by my impulsive use of BBQ sauce. You might be able to skip the sugar & powder blend. Maybe BBQ is all that’s needed for a sweet mesquite sausage flavor.
- Mix dry ingredients
- Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
- Add sauce and/or oil then liquid
- Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
- Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
- Steam in steamer basket for 45 minutes. ENJOY
Maple Breakfast Vegan Sausage – Seitan
1 ts sage powder, 1/2 ts salt, 1/2 ts onion powder, 1/8 ts garlic powder, 2 TB maple syrup, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water
- Mix dry ingredients
- Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
- Add sauce and/or oil then liquid
- Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
- Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
- Steam in steamer basket for 45 minutes. ENJOY
Chipotle Cajun Vegan Sausage – Seitan
2 ts Cajun blend 1/2 ts garlic powder, 1 ts onion powder, couple drops of adobo sauce from canned chipotle peppers, 2 ts soy sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water
- Mix dry ingredients
- Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
- Add sauce and/or oil then liquid
- Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
- Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
- Steam in steamer basket for 45 minutes. ENJOY
FAQs
In general seitan sausage is pretty damn healthy. They're packed full of protein, just two sausage will give you a whopping 38g of protein. Furthermore there's no weird over-processed ingredients in the sausages.
Do heck still make vegan sausages? ›
Despite cutting its vegan range, Mr Keeble said: “We're still committed to vegan. I think in time, as the market settles down and develops, I think the lovely quinoa, beautiful sausages will come back. “I think that's what people really want. I don't think they really want false meat.
How to cook richmond vegetarian sausages? ›
Preparation
- Cooking instructions: General. Remove all packaging. Check that they're cooked all the way through... smiles guaranteed!
- Hob: From Chilled. 8-10 Mins. Fry in a pan on the hob in a tablespoon of oil on a medium heat. ...
- Oven cook: From Chilled. 15-18 Mins. Preheat oven to 190°C/Fan 170°C/Gas Mark 5.
What does seitan taste like? Plain seitan on its own has a pretty mild taste. It really is all about texture and how it soaks up other flavors. The chewiness does a great job of replicating meat, particularly chicken.
Who should avoid seitan? ›
While seitan is a versatile plant-based protein, people with celiac disease, non-celiac gluten sensitivity, or gluten allergy should avoid it. Premade seitan can also be high in sodium, so it's important to read the nutrition label if you monitor your sodium intake.
Is seitan a highly processed food? ›
An Ultra-Processed Food High in Sodium
Most people aren't making seitan at home, but instead are getting it pre-made from restaurants and grocery stores. These ultra-processed foods tend to be higher in sodium, which can contribute to high blood pressure and a host of other health problems.
What vegan sausage does IHOP use? ›
Impossible™ Plant-Based Sausage Power Combo.
Why are vegan sausages so expensive? ›
Why are plant-based animal product alternatives more expensive than animal products even though they require fewer resources to produce? It's simple economics. Supply and demand. As the consumption of plant based alternatives increases, so the price comes down.
What are cauldron sausages made of? ›
Rehydrated Textured Vegetable Protein (46%) (Water, Soya Protein, Potato Starch, Wheat Gluten, Stabiliser: Dicalcium Phosphate; Wheat Starch), Rehydrated Free Range Egg White, Onion, Rapeseed Oil, Seasoning (4%) [Yeast Extract, Salt, Potassium Chloride, Herbs (Sage, Parsley), Fructose, White Pepper, Rusk (Wheat flour ( ...
Can you air fry vegan Richmond sausages? ›
To cook in an air fryer-Preheat air fryer to 190°C. Place sausages in the air fryer in a single layer and cook. Turn halfway through cooking. All appliances vary, these are guidelines only.
Here are some great ideas for things to pop on the grill: Veggie and tofu skewers – Stacks of peppers, mushrooms, courgette and whatever piques your fancy, with a dash of seasoning on top. Vegan sausages – Linda McCartney and Tofurky sausages both work well on a BBQ and are readily available.
Can you freeze veggie sausages? ›
Place vegetarian sausages onto a preheated baking tray and cook in the centre of the oven for 16 minutes, turning occasionally. Storage Type: Keep frozen -18ºC or below. Do not refreeze.
Why does my stomach hurt after eating seitan? ›
Gluten Sensitivity or Celiac Disease: Seitan is derived from wheat gluten, which contains gluten, a protein that can cause adverse reactions in people with gluten sensitivity or celiac disease. Symptoms can include bloating, gas, diarrhoea, abdominal pain, and fatigue.
What are the disadvantages of seitan? ›
What are the cons?
- Not suitable for those with gluten-sensitivities or coeliac disease.
- Doesn't absorb much flavour.
- High amounts of sodium (salt) in the packaged product.
- Seitan is hard to source unlike other vegetarian protein alternatives meaning you may have to venture to a specialty vegetarian “butcher”
Because of its meaty texture, seitan can be used in a variety of dishes, from sandwiches and stir-fries to stews and soups. The best part is that making seitan at home is easy, and it's much cheaper than buying pre-made or store-bought seitan.
Is seitan healthier than meat? ›
While seitan provides similar protein and iron content as meat, animal meat is a complete protein, and seitan is not. In addition, iron found in animal-based products is generally more easily absorbed than iron from plant-based foods. Meat typically also has more fat than seitan.
What are the side effects of seitan? ›
Gluten Sensitivity or Celiac Disease: Seitan is derived from wheat gluten, which contains gluten, a protein that can cause adverse reactions in people with gluten sensitivity or celiac disease. Symptoms can include bloating, gas, diarrhoea, abdominal pain, and fatigue.
Are plant-based sausages healthier? ›
Many newer plant-based meat products are similar in calories and protein to animal-based protein sources. But they could potentially be lower in calcium, potassium, magnesium, zinc and vitamin B12 and higher in sodium and fat after being prepared.
Is it safe to eat seitan daily? ›
“Eat it sparingly,” he says. “It's not necessarily a once a day thing, and if you think you need a plant-based option I'd actually suggest tofu over seitan.” That said, Mora says there's no denying that folks can benefit from adding seitan to their menu—especially since it comes in a variety of flavor profiles.
