Vegan Sausage
A meaty, savory homemade vegan sausage made with seitan (vital wheat gluten) and super firm tofu, seasoned with fennel and herbs. Pulse, knead, shape, wrap, and steam into firm, sliceable, protein-packed sausages you can grill, pan-fry, or roast.
Equipment
- Food processor
- Steamer basket
- Parchment Paper
- Foil
Ingredients
- 4 ounces super firm tofu
- 1 cup vital wheat gluten
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp liquid smoke
- 1 tsp fennel seeds
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- Blend the Base: In a food processor, pulse the tofu, olive oil, red wine vinegar, and liquid smoke for 30 to 45 seconds, until crumbly and well combined.
- Add Gluten and Seasonings: Add the vital wheat gluten and all the seasonings and pulse until a crumbly mixture forms and everything is evenly distributed.
- Knead and Shape: Knead by hand 1 to 3 minutes, just until it forms a ball (don't overknead). Divide into 4 pieces and roll each into a 5 to 7 inch log.
- Wrap: Wrap each log tightly in parchment paper, then tightly in foil, twisting the ends closed like a wrapped candy. Tight wrapping keeps them firm and well-shaped.
- Steam: Steam in a steamer basket for 30 minutes, then let cool, still wrapped, for 20 minutes before unwrapping.
- Finish: Enjoy as is, or grill, pan-fry, or roast for a browned exterior, or slice to add to other dishes.
Notes
Use super firm (high-protein) tofu, not silken or regular firm; press regular firm well if that's all you have. Vital wheat gluten is essential and can't be substituted (so this is not gluten-free). Don't overknead, since too much makes the sausages rubbery, stop as soon as it forms a ball. Wrap tightly in parchment and foil to hold the shape. Let them rest after steaming to firm up. Browning after steaming improves texture and flavor. Keeps about 5 days refrigerated; freezes up to 3 months.