Spicy Seitan Sausages

Spicy Seitan Sausages

Seitan: should we eat it, or not? If you've been diagnosed with Celiac disease, avoid it. But if you haven't, I don't see anything wrong with having it occasionally. Vital wheat gluten is incredibly stretchy when wet, and makes satisfyingly chewy dishes that are packed with protein. It's pretty much tasteless, though, so adding flavour to it is essential.

This recipe for spicy sausages adds a myriad of flavours to seitan. The list of ingredients might seem daunting at first glance, but I bet that you have all or most of them on your spice rack. When they’re done, you too will have sausages that you'll be proud to drop on the grill at your next barbecue party or camping trip. Give them a try.  After tasting these bad boys you'll never go for the store-bought vegan sausage again!

 

 

Spicy Seitan Sausages

Spicy Seitan Sausages

Yield

Makes 6 sausages

Prep time

Active time:

Total time:

How it's made

½ medium yellow onion, diced

 

Place in a large bowl and mix until fully integrated.

⅓ cup nutritional yeast

4 cloves garlic, minced

2 jalapeno peppers, minced (optional)

3 tbsp olive oil

2 tbsp soy sauce

2 tsp apple cider vinegar

2 tsp chili powder

2 tsp chipotle powder

2 tsp red chili flakes

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp salt

½ tsp black pepper

 

1¼ cup wheat gluten

 

Add to the bowl and mix for 1 minute.

 

½ cup water

 

Add water, little by little, while mixing for another 3 minutes, until the gluten starts developing stretchy strands.

 

Divide the dough into 6 equal balls. Cut up 6 pieces of parchment paper, about 8 inches wide. Shape each dough ball into a sausage shape and roll with parchment paper, twisting the ends several times around. Place rolled sausages into a steamer, and steam for 35 minutes. Once done, remove from parchment paper (or leave wrapped for later use).

Helpful tips

These sausages can be kept in the fridge, steamed, for up to a week. I like to always cook them again after steaming, either on the barbecue, fried in a pan, or baked in the oven. There are numerous ways to consume these. Some we’ve tried include; barbecued and placed in a bun like a smoky, with all the fixin’s; cut up on top of a pizza; mixed with sauerkraut and baked in the oven; or cut up and fried, then added to a pasta salad...mmm. Delicious. Oh yeah, you can also try dipping them in the fondue, such as Vegan Valentine's Day Fondue.