Seitan Sausages (Vegan)

Who doesn’t love a good sausage? Like many of you, my husband and I do not eat pork, which is the main ingredient in most sausages. I love to cook, and eat so I had to come up with an alternative.

Sietan is made from wheat gluten. Another name for it is, wheat meat. It’s kinda cool how it does resemble meat in texture and consistency, and you can season it however you want.

Seitan is pretty easy to make and freezes nicely. You can make a recipe and use it for a few months. In an earlier post I shared how to make Seitan Italian sausage crumbles, and in this post I share how to make long, tubular sausages.

The amount of Vital wheat gluten is the same for all sausages, the only difference will be the seasonings and other ingredients. I like to make several different sausages at a time and freeze them for later use.

We will go over the base recipe and the directions on how to prepare the sausage. I will provide you with four different recipes for the most popular sausages.

  • Italian
  • Chorizo
  • Breakfast
  • Pepperoni
Breakfast Sausage

Breakfast Sausage

  • 1 1/2 cups Vital wheat gluten
  • 2 Tbls nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp thyme
  • 1 tsp rubbed sage
  • 1 1/2 tsp fennel seeds
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper flake
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/4 cups vegetable stock or water
  • 1 tsp tomato paste
  • 1 Tbls soy sauce
  • 2 Tbls oil of choice
  • you can add a tbls or two of maple syrup if you prefer, I don’t.

Italian Sausage

  • 1 1/2 cup Vital wheat gluten
  • 2 Tbls nutritional yeast
  • 1 Tbls dried basil
  • 2 tsp fennel seed
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 2 Tbls dried onion
  • 1/2 tsp red pepper flake
  • 3/4 tsp salt
  • 2 Tbls oil of choice
  • 3/4 cup vegetable broth
  • 1/4 sun dried tomatoes in oil diced
  • 1/4 tsp liquid smoke (optional)


  • 1 1/2 cups vital wheat gluten
  • 2 Tbls Nutritional yeast
  • 1 Tbls fennel seed
  • 1 Tbls garlic powder
  • 1 Tbls smoked paprika
  • 2 tsp red pepper flakes
  • 1 tsp salt
  • 1/3 cup tomato paste
  • 1/3 cup soy sauce
  • 1/4 cup oil of choice
  • 1/4 vegetable broth or water

Chorizo Sausage

  • 1 1/2 Vital wheat gluten
  • 2 Tbls nutritional yeast
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbls chili powder
  • 1/2 tsp cayenne pepper
  • 2 tsp red pepper flakes
  • 1 tsp salt
  • 1/3 cup tomato paste or ketchup
  • 3/4 cup vegetable broth or water
  • 3 Tbls oil of choice

The first thing you need to do is gather your ingredients together and have them measured out.

Next you want to get a pot with a steamer basket. I use a large one.

Fill the pot with a few inches of water and set it to boil. Next, in a large bowl add all the dry ingredients and whisk together. In another bowl whisk together all the wet ingredients. When well whisked, add the wet ingredients to the dry while stirring. Mix until it will no longer mix.

Dry & wet Ingredients
Seitan sausage
Breakfast Sausage

See how the gluten becomes tight and stringy.

Now roll the mixture into log shapes. You can do 1, 2, 3 or 4. I use 1 for breakfast sausage, because I want a large sausage to slice and fry, 2 or 3 for Chorizo, 3 for pepperoni and Italian, because I want to slice the pepperoni into smaller circles and chopor slice the Italian for other dishes. I use 4 if I will be serving them on a bun.

Next, roll some parchment paper around the log to make it into a tight roll. then wrap aluminum foil around it and seal ends.

Make sure the water is boiling in your pot, then place the Seitan sausage/sausages into the top of the steamer basket. Cover and allow to cook. 1 large sausage cooks for 45-50 minutes, 2 sausages for 40-45 minutes and 3 & 4 sausages cook for 30 to 35 minutes. Once done, carefully remove them from steamer basket.

Steamed Pepperoni
Finished Pepperoni
Finished Breakfast sausage

Once cooked allow to cool and unwrap. If you will be using the sausages sliced, do it now. Wrap and freeze any unused Seitan for future use. If refrigerating, make sure to cover completely (wrap) Seitan will stay in the fridge for up to a week.

Now that you have sausages, Let’s get cooking!

I hope you enjoy making and eating these sausages. Let me know in the comments below what you made with yours!

Cheers, Kristy

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