Seitan Sausages: Breakfast and Italian
Seitan sausages, breakfast and Italian, with vital wheat gluten, maple syrup, and veggie broth; ingredients and steps from @ashleywicka's TikTok video.
Ingredients list
meatmediumbreakfastlunchdinnerday to dayaffordable>60minmeal prepmeal prep
Dry Ingredients
1 3/4 cups vital wheat gluten (breakfast)
1 cup vital wheat gluten (Italian)
2 tablespoons nutritional yeast (breakfast)
Nutritional yeast (Italian)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon pepper flakes
1/2 teaspoon fennel seeds
Salt & pepper (to taste)
Italian seasoning (Italian)
Fennel seeds (Italian)
Red pepper flakes (Italian)
Wet Ingredients
1 1/2 cups veggie broth
1 teaspoon tomato paste (breakfast)
Tomato paste (Italian)
1 tablespoon soy sauce
2 tablespoons maple syrup
2 tablespoons neutral oil
Miso paste (Italian)
Chopped sun-dried tomatoes (Italian)
Liquid smoke (optional, Italian)
1/2 cooked onion (Italian)
1 clove of cooked garlic (Italian)
Cooking steps
Instructions
Preparing the breakfast sausage
- In a large bowl, mix all dry ingredients.
- In a separate container, combine all wet ingredients.
- Combine the wet and dry mixtures in the bowl and stir until fully combined.
- Knead the mixture for about 60 seconds.
- Shape the dough into a log, wrap it tightly in tin foil.
- Bake at 350°F (175°C) for 90 minutes.
Preparing the Italian sausages
- In a large bowl, combine the dry ingredients.
- In another container, mix the wet ingredients, including the pre-cooked onions and garlic.
- Combine the mixtures and mix until thoroughly combined.
- Separate the dough into smaller pieces and form individual sausage shapes.
- Wrap each sausage in tin foil.
- Steam the sausages in a steamer.
Finishing
- Once cooked, let the sausages cool.
- Remove the foil and slice the logs into rounds.
- Pan-fry the rounds with a little bit of oil until golden brown.
