I've made seitan steaks, I've made seitan chicken inspired tenders, I've made seitan wing inspired bites, I've made seitan pepperoni, and now it's time to share my recipe for Vegan Italian Seitan Sausages. Clearly, I'm obsessed with seitan recipes. These Italian style sausages have that perfect meaty texture, that classic sausage shape, that flavourful burst of Italian seasoning, and they're just really damn good!
It's actually a bit weird how meaty these turn out, but because I made them in my own kitchen, I know they are also 100% vegan! There is even an oil-free option for those who prefer it.
The secret to taking these vegan sausages from good to really damn good is to add bits of sun-dried tomato and sautéed onion. You know how traditional sausages have those little fat speckles throughout that help add texture and flavour, well that's exactly what the sun-dried tomatoes and sautéd onions do. Even though they are just bits of veg it provides a very similar texture. So cool!
These sausages are best made the day ahead and chilled in the fridge overnight for the ideal texture. When they are cold they will be quite firm, but when you heat them- grill, fry, etc.- they will soften slightly for the most amazingly perfect texture. Then you can use them anywhere you like!
Where to use vegan sausages:
- Grill the sausages and serve on a bun, hot dog style.
- Fry and serve with potatoes and vegan gravy.
- Cut into thick slices or small chunks and top on soups, salad, or pasta.
- Toss into pasta sauces.
- Slice thinly or crumble to use on pizza.
- Prepare sausages with peppers and onions.
- Anywhere else you want to use these vegan sausages!
To make Vegan Italian Seitan Sausages:
Heat the olive oil in a medium frying pan or skillet over medium heat and when hot add the onions and garlic. Sauté until the onions turn translucent and begin to brown, about 5 minutes. Remove from heat and set aside.
In a large bowl whisk together the vegetable broth, tomato paste, and white miso pasted until smooth. Now add the sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, crushed red pepper flakes, liquid smoke, and all of the sautéd onions and garlic along with any oil leftover in the pan, and stir to combine.
Oil-free option: if you prefer to make oil-free vegan Italian sausages simply sauté the onions and garlic in water or broth. Then for the sun-dried tomatoes, use the dry kind that aren't in oil. Chop them up and then soak them in hot water for about 20 minutes to soften the tomato bits. Drain, and proceed with the recipe as normal.
Lastly, add the vital wheat gluten and combine to make a dough. Knead the dough to make sure it's all combined, but once combined, stop kneading. The more you knead the tougher the sausages will get so only do as much as is needed to incorporate the vital wheat gluten.
Cut the dough into 6 equal-sized pieces. Take one of the pieces of dough and place it on a sheet of aluminium foil. Shape the dough into a rough sausage shape, but don't worry about making it look pretty or neat. Some pieces of onion and sun-dried tomato may fall out but just tuck them near the dough and it will all incorporate and shape up nicely as it cooks.
Roll the sausage up loosely in a piece of aluminium foil then twist the ends closed. Repeat with the remaining pieces of dough to make 6 sausages.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the sausages to the steamer basket and steam for 40 minutes. After steaming remove the sausages from the steamer and allow to cool completely in the fridge, overnight is best. The logs will have puffed up in the foil and become tight.
Once cooled, remove the foil and they are ready to enjoy as is or you can fry, grill, slice, or enjoy them any way you like.
Bon appetegan!
Sam.
Vegan Italian Seitan Sausages
My Notes:
Ingredients
- 2 tablespoons olive oil (see notes for oil-free version)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- ¾ cup vegetable broth
- ¼ cup tomato paste
- ¼ cup white miso paste
- ¼ cup sun-dried tomatoes (the kind in oil), finely chopped
- 2 tablespoons nutritional yeast
- 1 tablespoon dried basil
- 2 teaspoons brown sugar
- 2 teaspoons fennel seeds
- 1 teaspoon dried rosemary
- ¾ teaspoon salt
- ½ teaspoon crushed red pepper flakes (optional for spice)
- ¼ teaspoon liquid smoke
- 2 cups vital wheat gluten
Instructions
- Heat the olive oil in a medium frying pan or skillet over medium heat and when hot add the onions and garlic. Sauté until the onions turn translucent and begin to brown, about 5 minutes. Remove from heat and set aside.
- In a large bowl whisk together the vegetable broth, tomato paste, and white miso pasted until smooth. Now add the sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, crushed red pepper flakes, liquid smoke, and all of the sautéd onions and garlic along with any oil leftover in the pan, and stir to combine. Lastly, add the vital wheat gluten and combine to make a dough. Knead the dough to make sure it’s all combined, but once combined, stop kneading. The more you knead the tougher the sausages will get so only do as much as is needed to incorporate the vital wheat gluten.
- Cut the dough into 6 equal-sized pieces. Take one of the pieces of dough and place it on a sheet of aluminium foil. Shape the dough into a rough sausage shape, but don’t worry about making it look pretty or neat. Some pieces of onion and sun-dried tomato may fall out but just tuck them near the dough and it will all incorporate and shape up nicely as it cooks. Roll the sausage up loosely in a piece of aluminium foil then twist the ends closed. Repeat with the remaining pieces of dough to make 6 sausages.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the sausages to the steamer basket and steam for 40 minutes. After steaming remove the sausages from the steamer and allow to cool completely in the fridge, overnight is best. The logs will have puffed up in the foil and become tight. Once cooled, remove the foil and they are ready to enjoy as is or you can fry, grill, slice, or enjoy them any way you like.
Notes
Nutrition
Catherine says
Hi
A little concern about the sausages - does 1 really have 951g of sodium, as indicated, or is that the whole recipe? If so, is there a way to mitigate this?
Love your recipes.
Sam Turnbull says
The sodium mainly comes from the salt, so you can reduce or omit it to your own taste preferences 🙂
Edwina Paschall says
Could you steam these in a vegan sausage casing instead of the foil or parchment paper?
Lis says
Would I be able to use washed flour seitan instead of wheat gluten?
Sam Turnbull says
Not for this recipe.
Lea says
So I have to make these sausages....for 3 reasons.....first one being I love your seitan recipes...your fake steak is off the charts .....changed my life.... Second reason is your recipe for pizza popcorn in your new cookbook....I have to find more recipes with sun-dried tomatoes in oil otherwise, I'm going to end up with dried up sun-dried tomatoes no longer in oil.... The third reason...I like sausages..... So there you have it.....
linda myers says
Hi Sam, I just love this recipe! I've made it several times with peppers & onion. On pizza in pasta (your recipe..delicious) and tonight for a tapas party I am sauteing in white wine & garlic, veg broth and parlsey. So yummy with these sausages. I love all your seitan recipes but this is my fav!!
Sam Turnbull says
Aww so happy you love it, linda! 🙂
Marla O says
LOVE these! So yummy! Great to grill and eat in a bun, or cut up into chunks in tomato sauce with pasta. The only thing is my onion and sundried tomatoes kept falling out, so I decided to pulse all the wet ingredients together in the food processor and then add the gluten by hand. Creates a smoother texture but there’s still little bits of onion and sundried tomato.
Cat says
What a fantastic recipe. Followed the recipe exactly as you outlined. Perfect!! Thank you very much I will make them again for sure!!
Mandy says
I was encouraged by excellent results I had making your vegan tenders. I love chorizo (vegan) sausages and buy them occasionally but they are expensive. I decided to make my own if I could! I used a chorizo spice mix I blended instead of the Italian spices you listed for your seitan sausages and they are delicious! Thank you!!!!
Emma says
Great Recipe but there were a few changes that I found essential.
1. Add onion and garlic powder instead of freshly chopped onion and garlic - less messy
2. The dough was extremely dry for me - but I was going by metric weight 1 cup vital wheat gluten = 140g (total in this recipe 280g)
Had to add another half cup of water to loosen the dough. Could you provide the metric weight in the recipe?
Otherwise amazing flavour profile will make again 🙂
Luuk says
My personal googling resulted in 120gram for 1 cup of vital wheat gluten.
Sydney says
Hi Sam!
I am hoping you can help me troubleshoot - these came out so, so chewy for me. I've never made seitan before but always buy it, so I do not know what I did wrong. I felt like I barely had to knead at all, steamed it i the instant pot as directed. Can VWG become chewy and tough (like gross, not like meat-y) if it is overcooked? Or was it over/under kneaded by chance?
Thank you so much!
Sam Turnbull says
Hi Sydney, my guess is that steaming them in the instant pot was the problem. As you know the instant pot is a pressure cooker, so the pressure could definitely change the texture. It's also possible they were under steamed. Hope that helps!
Kellie says
These were fantastic. Lots of roasted tomato flavor, and the texture was very nice. To the commenter who used an instant pot to steam: when I made my first batch of seitan (using a different recipe), I had the same experience. It came out chewy, like a very dense bologna. These, steamed on the stove, refrigerated overnight, then reheated in a skillet, were exactly what I wanted. Plus, they tasted fantastic. These will be the highlight of our Thanksgiving table. Thank you!
Paul C says
Sam, you continuously hit it out of the park with your recipes and instruction....as a new to Veganism (and 50 year meat eater), can honestly say to meat eaters around the world - 'time to change...and with recipes like these, there's no wanting meat again'...Really WELL done (again) Sam!!!!
Sam Turnbull says
Yay! Thank you so much, Paul! So happy you enjoyed 🙂
Gee says
I've made these three times now love them. This time made them into meatballs. Turned out incredible.
Sam Turnbull says
Aww wonderful! So happy you enjoyed, Gee!
Rodney Fickas says
Made these tonight for our pasta and they were fantastic. I still have three sausages. How long will they last in the fridge? We hope to use the rest for our Friday night pizza night. Thanks.
C + C says
We have really been enjoying this!! We've made three or four times now, but the last few times we've made them as meatballs and steamed directly (unwrapped) on an oiled steaming basket - SO DELICIOUS!!! Tender, flavorful, just absolutely perfect.
Sam Turnbull says
Wonderful!! SO happy you loved them 🙂
Emily says
Thanks for the recipe. This was my first attempt making seitan and it turned out not so bad.
A note to all the people asking if they can substitute something for the miso, etc.:
You can substitute ANYTHING if you understand what is the purpose of the original ingredient. Remember, of course, that we're making vegan sausages out of wheat gluten.. the entire concept is based on substituting something vegan for something meaty. So I encourage you to get creative and dream up some of your own substitutions. For example, I also didn't have miso paste (and various other ingredients). Instead, I mashed up some cooked chickpeas and soy sauce to create an umami-flavoured paste. et voila.
Thomas says
Just a question about steaming. I have an Instant Pot which has a steaming feature. But is it ok to just the pressure cooker function? Would it change the # of minutes that the seitan is cooked?
Sam Turnbull says
Hi Thomas, I haven't tried steaming it in the Instant pot, but a comment from reader Sandy said this: "Great recipe! I did an experiment in that I steamed half in aluminum foil on the stovetop, the other half in about 3/4 inch broth and a little liquid smoke in my instant pot, for 16 mins, letting it cool naturally. The winner is definitely the instant pot! More flavorful and juicy. Really brings out your terrific recipe! Which I will be using. Thanks for posting it! "
Hope that helps!
Thomas says
Thanks! I'm a devoted Instant Pot cook so it fits in with my preferred method of cooking.
Chris says
Several people have asked if miso can be omitted or substituted.
I too would like to know. Everything ready to make these but for the miso.
Thank you.
Lori says
These are so good! Wrapped in pretzel dough, did a quick baking soda boil, and then baked at 450 for 12 minutes. Fantastic! It's amazing what you can do with vital wheat gluten!
Cris Bolt says
I've tried more than a few seitan sausage recipes over the last several years, and I can honestly say this is the best tasting recipe yet. I made them with the sun dried tomatoes and didn't over-knead, basically followed your directions explicitly and they turned out delicious. Another tip I could add for seitan cleanup, use cold water to rinse bowls and utensils right away. Thanks for all your great recipes, really enjoy your videos too.
Jen says
Is it a problem if the white miso is left out? Would I have to substitute something else?
Mindy says
I'd like to know this also.i cant find miso anywhere. thanks
Shannen says
Came out fantastic! I love your recipes. I used to be a huge fan of apple sausage when I ate meat, do you have any suggestions on how to convert this recipe to have other seasonings like apple in it? Thank you!!
Jill Ellis says
Amazing!!! I made these and prepared a tray of sausage, peppers and onions and brought to a bbq. I caught my non-vegan friend enjoying it and thought it was actual sausage. Fantastic recipe, I just prepared another batch and I’m going to top my pizza with it. Thank for for another awesome recipe.
Andrea says
Best seitan recipe ever. Steamed in the instant pot and grilled the next day. Next time I'll do a double batch.
Sam Turnbull says
Amazing! So happy you enjoyed 🙂
Ginny says
I was trying to find out if they could be steamed in the InstantPot! How long did you steam them for?
Hye says
Hi Andrea. How long did you steam in the instant pot? Thanks.
Tommie says
Is there a Substitute for the liquid smoke or could you just leave it out?
Sam Turnbull says
You could substitute for double the amount of smoked paprika. You could also skip it but it will miss the smoky taste 🙂
allison rice says
I made this completely oil free ( followed your oil free sundried tom tip),
And it was awesome!!!
I was careful not to over knead it and the texture was spot on.
Thank you so much for the recipe ^^
For other users, I've also made her seitan chicken steak and it was really good too!
Sam Turnbull says
Amazing! So happy you loved them, Allison 🙂
Vic says
I tried making these, but they came out very tough and chewy - I tried not to knead a lot, but the moment the viral wheat gluten hit the liquid, it solidified far and a bit of pressure was needed to mould it into a ball, and then later into sausage shapes.
Anything I could have done different?
I also wondered what the difference is in cooling in the fridge overnight? Could this have also made the sausages tough?
allison rice says
For me, I mix everything thoroughly before adding the gluten, then I very slowly and gently fold all of the gluten flour in. Literally folding it in and less kneading it. I do it just until all the flour is mixed, and rather than randomly fold the whole thing i aim for the flour spots as i go on and try to not effect the entire dough. It seems kind of obvious what im saying but it makes a big difference in texture, mine was really tender : ).
allison rice says
I also cooled in the fridge over night and that did not make it tough. I think it's probably overkneading, and possibly steaming too long? Steaming makes it firm up so maybe too long can make it hard. I think i steamed for about 50 minutes and had my foil loose
KP says
Vic, another possible thing to look at is how you measured the gluten. With gluten or regular flour, if you drag the scoop through the flour, or pack it into the cup, you have too much, which ruins tenderness. Also some measuring cups aren’t as accurate. King Arthur flour website has good information about measuring and accuracy. I dropped my spoonfuls of gluten into my most accurate cup to measure, then dropped in segments into well-mixed liquids and I had no problems with fast solidifying.
Edie Richmond says
We liked the taste of these sausages a lot and were easy to prepare. I left them in the refrigerator about 4 hours and then we grilled them. The inside was almost like raw bread dough consistency (stretchy. Do you know what I did wrong? Thank you. Love your recipes and just bought your cookbook.
Bianca says
First seitan recipe I actually like. Most of them have a strong vital wheat gluten taste, which I don't like.
Can't wait for a breakfast sausages/patties recipe!
Susan says
My husband and I made a double batch of these yesterday. They are amazing! I used Sandy's idea and did some of them in the instant pot. We loved them both. We wrapped some in parchment and put some in a silicone sausage mold from Amazon. Until I found your recipes, Sam, I was going to give up on seitan. Now our freezer is filled with "steak", "chicken ' and sausage. Thank you!
Vendy says
Hello! This recipe looks amazing. I just have one question - does it hold its shape nicely?
I would like to 'smoke' them on a stick on a fire - but I am afraid if they wouldn't fall apart. I haven't made these yet, so I better ask.
Thank you! Vendy.
Sam Turnbull says
Yep, they hold their shape great once steamed. You could even leave them in their foil packets if you like.
Anjani says
I am not able to find Vital wheat gluten. What is the good substitution for it?
Bianca says
I don't believe there is a substitute for vital wheat gluten. Have you tried to buy it on Amazon?
Also, check Gaz Oakley's recipe on Youtube (BBQ Sausages). That one has no Vital Wheat Gluten.
Sandy Prager says
Great recipe! I did an experiment in that I steamed half in aluminum foil on the stovetop, the other half in about 3/4 inch broth and a little liquid smoke in my instant pot, for 16 mins, letting it cool naturally. The winner is definitely the instant pot! More flavorful and juicy. Really brings out your terrific recipe! Which I will be using. Thanks for posting it! 🙂
Emily says
So no aluminum foil in the version with the instant pot? Thanks 🙂
Sandy Prager says
No foil. Just about 1/2 inch or so of a liquid.
anissa says
hi! may i ask how did the sausages hold their shape if no foil was used? did u wrap them in cheesecloth? thanks!!
Sam Turnbull says
Great tips!
Eddie says
I made these yesterday, following the recipe completely and they were awesome. Thanks very much for this recipe. Going to try the 'chicken' tenders recipe next.
Sam Turnbull says
Yay!!
Alice says
These are incredibly delicious. The tomato and miso paste add so much flavour, I only wish I had added slightly more chili flakes for a bit more kick. I'm a vegetarian who honestly misses meat, but I would choose this sausage over a meat sausage any day. I've tried both your chicken and steak seitan recipes, and while they were good, this recipe is both the easiest and tastiest in my opinion, so for anyone considering trying to make seitan for the first time, make these sausages. Thanks so much for all the work you do, this website makes it so easy to be veggie!
Sam Turnbull says
Aww thanks so much, Alice!! Thrilled you loved them so much 🙂
jean says
Going to try this today! Any suggestion for substituting white miso? I don't have any on hand. Braggs liquid aminos perhaps?
Thank you, jean
Suzy says
Finally got around to making these (during quarantine, not much else to do but cook!) and they are fantastic! I noticed a bit of sweetness to them and that was the first thing hubby picked up on too, so I'll reduce the brown sugar by 1/2. I also used Yellow Miso as I can't find White Miso to save my life. Tonight I made homemade pizza and crumbled the sausage to scatter on top of the pizza. Oh yeah.....that'll work nicely, thank you very much!!
Sam Turnbull says
So thrilled you loved them, Suzy!!
caitlin leigh says
Hi, im really excited to try this it looks amazing! just wondering if there's anything you could replace with liquid smoke as cant find it at the supermarket anywhere
Sam Turnbull says
Yes, try subbing smoked paprika. Double the amount 🙂
Alyson says
I just found your site & also excited to try some of your recipes! I’m curious what brand of viral wheat gluten you use? I tried making seitan with Bob’s Red Mill VWG but it was awful both times I tried it 🙁
Alyson says
*vital haha not viral
Sam Turnbull says
I use Bob's red mill. But vital wheat gluten is basically a flour so it doesn't really matter what brand you use. Instead what matters is the recipe. Have you tried one of my seitan recipes? most people love them.
Deanna says
Do you have any suggestions on how to turn this into more of a breakfast sausage flavour?? It's the only thing i'm missing in my life!!
Love you and all your recipes - I always know I can trust them!
Sam Turnbull says
I will add it to my idea list!
Alyssa says
I loved these! I like to cut them in pieces and fry them as a side. I've also added it to soup, fried rice, etc. Great recipe!
Vidette says
Has anyone steamed these in an instapot? If so how much water did you use please? V
Sam Turnbull says
Thrilled you love it, Alyssa 🙂
VeggieTater says
These came out great, but I would love it if you could come up with a good recipe for vegan brats? I've made some recipes but the spice mix just didn't cut it, and bratwurst is one of the very few meat products I've ever missed. Corned beef would be the other... but the spice mixes are all wrong and have tried quite a few. Even a search for the spice mixes for conventional products turn up conflicting lists, and its so frustrating to put in all the time, effort, and cost on a super tight budget...and be so disappointed with the outcomes. The texture is acceptable, but the flavor is sadly lacking.
Sam Turnbull says
I've added it to my idea list 🙂
Margie says
Yes. . Corned beef please!!!
Martin says
Hi,
Thanks for the recipe!
Any idea on an alternative to disposable aluminum foil? Would be even better if it could be zero waste 😉
Sam Turnbull says
Yes I have a recommendation in the recipe notes 🙂
Martin says
Oh I missed the part with parchment paper. Thanks, will give it a try!
Audrey says
Favorite seitan recipe ever! Thank you!
Sam Turnbull says
Yay! So happy you love it 😉
Margie says
I LOVE both your chx tenders and your steaks and was wondering if those were made into sausage shape how long do you think they might steam for since they are both 25 mins to begin with? And why are these sausages 40 mins? Is it to do with the tofu in the other recipes? Just curious. Thx
Sam Turnbull says
You might as well steam them the full 40 minutes. You can't really over steam seitan and it would be sad if they were undercooked. The sausages are in foil which takes longer to steam. Enjoy!
Margie says
This sausage recipe turned out GREAT. Best after about 6 hours refrigeration. I'm taking them to a party cut up in chunks with mustard to dip in. Not mentioning that they're vegan.
Sam Turnbull says
Haha! I love it!!
Kele says
Do you think that these would turn out without the miso paste? I'm assuming it's more for flavor than texture and it's just not something I typically cook with so I'm hesitant to buy it for one recipe!
Sam Turnbull says
It adds an umami flavour but you can skip it if you prefer. Enjoy!
Joanne Bouchard says
While making this, I got a little worried, all the onion and tomato pieces were walking out on me. lol But that flavour. OMG. It's the best! Thank you!
Sam Turnbull says
Haha they do that, but it all comes together 🙂
Emilie says
You make seitan easy and delicious this recipe was fast and super good. I will make them more than once. They were super good on pasta. I will try them in hot dog and just like that with dijon mustard. Really good! Thanx
Sam Turnbull says
So happy you love them Emilie 🙂
Nell says
Hello! I'm exited to make these. Can I use smoked paprika instead of liquid smoke? If so, how much? Thank you!
Sam Turnbull says
Yes, about double the amount. Enjoy!
Tyara says
oh good, I was going to ask about the smoked paprika too.
Steve says
I made this today and it's another winner. I love your seitan recipes and I'm looking forward to one for breakfast sausage.
Sam Turnbull says
Wonderful!
Sara says
Hubby went vegetarian last year so I’ve had to learn all sorts of stuff about meat protein alternatives which has been kinda fun. Soon as I pick up some Miso paste, I am totally making this one as it looks a million times better than the last one I tried.
Have you ever created an andouille sausage recipe?? I’m dying to find a good andouille seitan recipe.. I tried one I stumbled upon but it was pretty awful. We love andouille in our house and while I’ll still eat the real stuff if he’s not home, I want my hubby to be able to enjoy it too. I can’t even find a version at the store to try. It would be greatly appreciated if it can be done!
I love cooking but I’m very much a “gotta have a recipe” kinda gal. 🙂
So can’t wait to try this Italian one though.. 🙂
Sam Turnbull says
I hope you love it, Sara! I don't have an andouille sausage recipe yet, but I will add it to my idea list 🙂
Sara says
Well, I made them. His first impression wasn’t too excited, then I remembered someone commenting about it needed to be warm for them to like it so I sliced a thin piece and put it in a little non stick frying pan for a minute or two, till edges sizzled, Outer bits turned brown and crisp. He had a completely different opinion then- said he really wanted to try it on pizza. I tasted a thicker warmed piece and the thin one and the slightly crispy thin one was definitely superior. He said it wasn’t pepperoni but cooked that way made it close enough to help satisfy his year long craving lol thanks so much!
Sara says
Woops!! Meant to comment that on the pepperoni recipe! Sorry!
Sam Turnbull says
So happy you enjoyed them!
Alex says
Hi! I so want to try them, but I cannot have any type of soy in any form. Do you have any idea what can I use instead of the miso paste? Thanks!
Sam Turnbull says
You could use a chickpea miso paste. Or you could skip it. It adds an aged flavour but shouldn't affect the recipes too much.
Tawni says
Is there anyway to make this gluten-free? I would love to try this but I cannot do gluten at all ☹️
Sam Turnbull says
Unfortunately, no.
Jazz says
Hi Sam! I'm planning to have this in my boyfriend's upcoming BBQ party. What's the shelf life if kept in the freezer?
Sam Turnbull says
I would say they should keep just fine for up to three months. Enjoy!
Yulca says
OMG. My first try at seitan ever. SO GOOD!!! And so easy. And omni-hubby approved.
I'm deeply impressed: I now know how to make super yummy sausages without any weird/expensive ingredients/appliances myself. In my own kitchen. WOW. How many carnivores can say that? Can't wait for the next potluck. You're a genius.
Sam Turnbull says
Haha!! Amazing!! So thrilled you loved them so much, Yulca! Isn't it SO cool that we can easily make vegan meats right in the comfort of our own home!? 🙂
Joe says
These are fantastic Sam! I've only made seitan a few times, always by your recipes, and they always turn out great.
A couple of days ago I was making a batch of naan and had a great idea: Vegan pigs in a blanket! Tasted great but super filling. Next time I'll roll the dough a bit thinner.
Sam Turnbull says
Sounds amazing! Thrilled you are enjoying my seitan recipes so much, I'm having so much fun making them 🙂
Nancy Anne White says
I was excited to read the spicy Italian pasta with sausage recipe when saw note about opting for gluten free pasta. I must be gluten free and thought I could make the sausages for vegan niece and then we could all enjoy a special meal together.
The sausage recipe sounded great until the gluten part!
Is there truly nothing that can replace the gluten in this otherwise great sounding recipe?
Sam Turnbull says
Unfortunately, there is no good substitute for vital wheat gluten as far as I know. Instead, try using a store-bought gluten-free vegan sausage such as Beyond Meat sausages. Enjoy!
Bobbie says
Yummy I can not wait to make and try these!!
Sam Turnbull says
Yay! I hope you love them, Bobbie 🙂
Romy says
Looking good!
Will definitely be giving these a try...if I use plain dried tomatoes and slightly re-hydrate with water would that work?
Also, regarding the instant pot, they could play with the manual setting & steam for 5-10 minutes and see how the sausages look.
Sam Turnbull says
Thank you! I have a note about the dried tomatoes in my notes 🙂 Enjoy!
Wilma says
What is vital wheat gluten
Sam Turnbull says
Hi Wilman, it's a protein rich flour made from wheat. I explain more about it in my seitan steak post.
Michael says
Hey Sam, just a quick question. On the nutritional content of the recipe, is that per sausage or for the entire recipe? Tracking my salt...
Sam Turnbull says
Per sausage. It says that in the recipe notes 🙂 Enjoy!
Traci says
These look great. I’m going to try steaming them in my instant pot. Anyone have success doing this?
Sam Turnbull says
I don’t have an Instapot so I’m afraid I’m not sure. Sorry I can’t be more help!
Linda says
I've done the seitan steaks in the pot 25mins steam and npr turned out great. Steam setting on trivet lined with foil.
Gretchen says
These look so good!! Any suggestions for cooking them without a steamer basket?
Andrew says
Yay for providing a no oil version
Sam Turnbull says
You're welcome, Andrew 🙂
Sam Turnbull says
You can make a DIY steamer basket such as in this article. Enjoy!
Valerie says
Do you know how long I would need to steam them if using an InstantPot?
Sam Turnbull says
I don't have an Instapot so I'm afraid I'm not sure. Sorry I can't be more help!
Aleks says
Cooling in the fridge now, gonna try tomorrow. I did taste the liquid mixture before adding the gluten - it was soooo heavenly delish! I plan to use it to marinate tofu next time. Fingers crossed I didn’t overknead them...
Janeth says
Hi Sam! These look SO delicious! Just wondering if firm/extra firm tofu would work in place of the vital wheat gluten as I am extremely sensitive to gluten?? I miss grilled Italian sausage dearly, we used to be good friends until I had to say goodbye to it :(... I am going to experiment with tofu and update as to how (and IF...) it works out. Thank you for being my Vegan Guru!!
Sam Turnbull says
Hi Janeth! No, tofu isn't close to vital wheat gluten at all I'm afraid and will not work for this recipe. Vital wheat gluten is wheat flour where the starch has been washed away leaving behind just the gluten (wheat protein). It's a flour that when used makes things very chewy. I'm afraid as far as I know there isn't a good gluten-free option yet.
Tamber says
Hi Sam,these Look delicious I will definitely be making them,I Love your Vegan Recipes&have made several because they always turn out!Thanks for a New Vegan recipe!
Sam Turnbull says
Yay! Thank you so much, Tamber. So thrilled you are enjoying my recipes 🙂