These seitan sausages are quick to make and nice to add to dishes like my Brussels sprout soup or vegan mac and cheese.
These seitan sausages are made from wheat protein and can be added to a wide variety of dishes. Once you have made the basic recipe, try changing up the size, shape, and spice mix to your liking!
Ingredients
Wet Ingredients
- 1 1/2 cup hot water
- 2 1/2 tsp garlic
- 1 tsp paprika
- 1 tsp salt
- 1 tsp sugar
- 1 tsp msg or miso paste any color
- 1 tsp dried onion
- 1 tsp liquid smoke or hickory powder
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1-2 pinches of dried sage
Dry Ingredients
- 1 1/2 cups wheat gluten
- 1/2 cup soy flour wheat flour is okay too
Instructions
- Mix all wet ingredients in one bowl.
- Mix dry ingredients.
- Pour wet ingredients into dry ingredients and mix together until a solid mass is formed.
- Lay a square of saran wrap on the counter and roll up 1/3 of the mixture into a sausage shape, twisting off the ends. Repeat 2x for the rest of the seitan mix to make 2 more sausage rolls.
- Place a steaming rack in the Instant Pot and set the sausage rolls on to the rack.
- Pour 1 cup of water into the pot.
- Close the lid, set the valve to sealing and pressure cook (manual) on high pressure for 25 minutes.
- Perform a quick release when done. Unwrap sausages carefully!
Notes
I learned how to make seitan sausages by watching this video by Chef Ani on YouTube. Her vegan cooking channel is a wonderful resource!
