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Apple Sage Seitan Sausage

  • Author: Mimi Ace
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 5 sausages 1x
  • Category: Mains
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan


  • 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 


  1. Preheat the oven to 350 F. 
  2. 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. 
  3. 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. 
  4. Prep the dry ingredients. In a mixing bowl, add the vital wheat gluten, chickpea flour, and nutritional yeast. Whisk until well incorporated.  
  5. 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.   
  6. 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. 
  7. 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. 
  8. 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. 
  9. 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