- 1 gala apple, roughly diced (or any apple you’d like)
- 1/2 medium white onion, roughly diced
- 2 tablespoons maple syrup (sub agave)
- 1 tablespoon liquid smoke
- 1 tablespoon garlic powder
- 2 teaspoons ground sage
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon salt
- 3/4 cup veggie broth
- 1 1/4 cup vital wheat gluten
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- Preheat the oven to 350 F.
- Cook the veggies. Heat a little oil or water in a pan over medium high heat. Sauté the diced apple, onion, and maple syrup for 5 minutes, until the apples have softened and the onion is translucent.
- Prep the wet ingredients. In a blender, add the cooked apple and onion, liquid smoke, garlic powder, ground sage, paprika, onion powder, salt, and vegetable broth. Blitz until completely smooth.
- Prep the dry ingredients. In a mixing bowl, add the vital wheat gluten, chickpea flour, and nutritional yeast. Whisk until well incorporated.
- Make the seitan dough. Slowly stir in the wet mixture to mixing bowl with the dry mixture. Once combined, knead the dough with your hands for 5 minutes. Don’t skip kneading! The dough should be slightly elastic but still soft. Let the dough rest for 5 minutes so the gluten can relax, which will make the dough easier to roll out.
- Form the sausages. Roll the dough into 5 sausages. Wrap each sausage tightly in aluminum foil* and twist the ends closed like a candy wrapper. This helps keep the shape of the sausage.
- Bake the sausages. Place the sausages on a baking tray and bake for 30 minutes in the center rack of the oven. Once done, let the sausages cool in the foil wrappers for 10 minutes before opening.
- Pan fry or grill sausages (optional). Once the seitan sausages are baked you can eat them straight away, or you can brown them on each side in a pan or the grill. The crispy edges make these sausages extra delicious.
- Serve as desired. These sausages keep in the fridge for around 7-10 days. Seitan will dry out in the fridge, so I keep each sausage wrapped in aluminum foil and placed inside an airtight container to retain as much moisture as possible.
* If you don’t want aluminum foil to touch your food, you can first line the sausages with parchment paper before wrapping them with the foil.
- Serving Size: 1 sausage
- Calories: 236.1 kcal
- Sugar: 10.3 g
- Sodium: 582.8 mg
- Fat: 1.6 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 26.5 g
- Fiber: 4.6 g
- Protein: 28.9 g
- Cholesterol: 0 mg
Keywords: seitan sausage, vegan sausage, seitan recipes, high protein vegan recipes