Seitan Sensations
SEITAN LINCOLNSHIRE SAUSAGES
Makes: 6
NF
These seitan sausages have a really meaty texture and crisp up wonderfully when fried or grilled, making them perfect for a full English breakfast or a vegan sausage sandwich.
• 300ml (1¼ cups) vegetable stock
• 1 tbsp liquid smoke
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 150g (1 cup) vital wheat gluten
• 1 tbsp gram flour
• 2 tbsp nutritional yeast
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp dried sage
• ½ tsp allspice
• Pinch salt
• Pinch ground black pepper
• 1 onion, sliced, to serve (optional)
1 Mix together the vegetable stock, liquid smoke, soy sauce and vegetable oil. Set aside.
2 In a separate bowl, mix together the vital wheat gluten, gram flour, nutritional yeast, onion powder, garlic powder, dried sage, allspice, salt and pepper.
3 Slowly add the liquid mixture to the dry ingredients and mix together to make a dough. Knead the dough for 5-6 minutes.
4 Split the dough into six equal pieces, shape them into rough sausage-shapes, and roll them tightly in tin foil. Twist the ends of the foil to make sure they are compact. Then place the sausages into a steamer for 45 minutes.