Homemade Italian Vegan Seitan Sausage. So Much YES!
How do vegans make Seitan Sausage? Often times it comes from wheat! Seitan is a favorite plant-based protein made from wheat flour that can be used to make everything from cutlets to kebabs, all without harming animals! Join Chef Linda from Catskill Animal Sanctuary and learn her super-simple and economical recipe that you can make in your own home again and again.
WHAT IS CATSKILLS ANIMAL SANCTUARY?
“Catskill Animal Sanctuary is a 150-acre refuge in New York’s Hudson Valley for 11 species of farmed animals rescued from cruelty, neglect, and abandonment. Over the years, thousands have come to this place of profound peace. They continue to come — sometimes one needy soul, sometimes a flock of 100 or more at a time. It is our privilege to help each and every rescued animal understand what love feels like. If we’ve learned anything from them, it’s the life-altering truth that in the ways that matter, we are all the same. Animals are as individual as us, want their lives as much as we want ours, and experience the same emotions as we do. Pain, suffering, and fear feel no different to a pig than they do a human being. This belief in our shared “sameness” is the first driver of all that we do. The second is our choice to believe in humanity’s goodness. Each year, thousands of visitors come to meet the animals and learn about the impact of their diet on animals, their health, and our ailing planet.
We watch as profound shifts occur in the disarming moments shared by humans and animals. We offer support through our online vegan culinary classes, Compassionate Cuisine cookbook and recipes, customized digital Sanctuary tours through CAS: Live, engaging online educational programs for kids, and the inspirational writing and speaking of our founder Kathy.”
MORE ABOUT LINDA SOPER-KOLTON
As a vegan chef, culinary instructor, and certified health coach, Linda brings enthusiasm, experience, and relatable style to her cooking classes, coaching, and catering. She knows food–and people–and is a valuable resource for audiences large and small. A graduate of New York’s Natural Gourmet Institue for Health and Culinary Arts, lead author of Compassionate Cuisine: 125 Plant-Based Recipes from our Vegan Kitchen, and director of the culinary program by the same name at Catskill Animal Sanctuary, Linda speaks with passion and expertise about the joy of cooking and eating compassionately, nutritional benefits of a plant-based diet, overcoming challenges in the kitchen, and life after cheese.
Give Me Some Seitan Sausage, Please!
These flavorful Seitan Sausages, made with simple ingredients, are fun and easy to whip up in your kitchen. Vital wheat gluten is found in many grocery stores today or can be ordered online. It’s used to make the versatile food, seitan, which is high in protein and can be used to create many meatless dishes. Experiment with different spices and herbs to change the flavor profile. Once the sausages are steamed, they can be grilled, fried, or used in soups and stews. You’ll be surprised at how easy these are to make and how delicious homemade vegan sausage can be. The dough can also be shaped into cutlets!
Homemade Vegan Italian Sausage (Seitan)
- 1 can refried beans 15.5 oz can (or substitute other canned beans, mashed)
- ¼ cup nutritional yeast flakes
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 ½ teaspoons fennel seeds
- 1 teaspoon ground black pepper
- 1 ¾ cups vegetable broth plus more if necessary
- 2 ¼ cups vital wheat gluten
- Before mixing your ingredients together, set a steamer basket over a pot filled with enough water that it’s about 2 inches below the steamer. Cover, and bring to a simmer. Have 6 or 8 (depending on how many sausages you want to make) square sheets of aluminum foil ready: you’ll be rolling each sausage in foil individually, then steaming them.
- In a large bowl, mix together the refried beans, nutritional yeast, garlic, soy sauce, oil, oregano, onion powder, salt, fennel seeds, and black pepper. Add the vegetable broth and stir until everything is combined. Add the wheat gluten and mix together with your hands. Add a little more broth or water if the dough is dry; it should be soft, moist, an pliable. Once the dough comes together, knead the mixture for 3 to 5 minutes or up to 10 (the longer you knead, the chewier the texture will be).
- Shape the dough into a loaf and cut widthwise into 6 or 8 equal strips. Roll one of the pieces into a cylinder, then place on a sheet of foil and roll up, twisting the ends together tightly like a candy wrapper. Repeat with the remaining pieces of dough.
- Place the wrapped sausages in the steamer basket, in two rows if necessary, leaving room for the steam to rise through. Cover the pan/steamer and steam for about 50 minutes, rotating the sausages from top row to bottom row halfway through cooking. Remove the steamer basket from the pot and let the sausages cool for an hour or refrigerate overnight for the best texture. Unwrap when cool enough and they’re recipe ready. Freeze unused sausages wrapped in foil and inside a freezer bag.
Special Equipment: Pot with steamer insert
Our Seitan Sausage Adventure Comes To An End
This was a great and educational episode. It is always good to know how to make a homemade plant-based “meat” that is versatile and soaks up flavors easily, and Seitan meets that criteria. I hope you give this recipe a try. If you are looking for other easy vegan recipes to try, be sure to stop by the #LunchBreakLIVE page where there are a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.