The first time I made my very own seitan meat I was over the moon, it was like a whole new door had opened full of possibilities! Before I tried I had deemed it to be too complicated to even giving it a go, but I quickly found that as long as you have the vital wheat gluten, making the actual fake meat is very simple.
This is my latest version of many attempts of trying to perfect seitan sausages, and one that I really love. I find that adding some tofu makes the texture less tough.
I use this recipe as a foundation, and then I often like to add herbs or other spices to flavour it in different ways. I sometimes make a batch on Sundays and then use the “meat” throughout the week in different variations, from salads to soups or just as they are – enjoy!


- 2 cups vital wheat gluten
- 1/2 cup nutritional yeast
- 1/4 cup chickpea flour (or soy flour)
- 2 tbsp onion powder
- 1/2 tsp pepper
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tbsp ground mustard seeds
- 1 1/2 tsp sugar
- 1 cup water
- 3 garlic cloves
- 2 tbsp soy sauce
- 300g/10 oz tofu
- Combine all the dry in gredients in a bowl. Mix all the wet ingredients with a blender to a smooth mixture, and then add it to the bowl with the dry ingredients and combine well.
- Knead the dough for a few minutes until the ingredients are sticking together. Divide the dough in 10 smaller pieces and roll them into sausages. Wrap each sausage up in tin foil and steam for 30 minutes, either in a steamer or in a sieve over a pot of boiling water (cover with a lid!). You can also bake the sausages in the oven for 1 hour at 175°/350F but the consistency will be slightly tougher.
- Serve with mashed potatoes or whatever you fancy!
Orly
April 27 at 2:16 pmCan these be fried after stemming?
Sofia
April 27 at 4:27 pmHi Orly! Yes they can be fried after steaming 🙂
Lisa
April 27 at 5:04 pmThanks Sofia for all the fabulous recipes. Love getting them in my inbox
Gary
May 4 at 12:54 amI made these and fried them in a grill pan for 6 minutes. Loved them! Thanks for the recipe.
Lea
June 9 at 1:24 pmCan they be stored when cooked or before?
Sofia
June 9 at 1:32 pmHi Lea! They can be stored in the freezer after cooking :).
Wes
December 16 at 11:55 pmJust finished my first batch of these. They are outstanding. Also, after steaming I fried one in a pan. The crust that formed was delicious. I’ll be grilling some next. I wish I knew about these back when I gave up meat.
Lars
February 17 at 3:53 pmThese are fenomenal. As an adaptation I tried smoking the tofu before mixing.! great texture Thank you so much for the recipe.
Herman De La Cour
December 12 at 2:53 pmI love that your recipe doesn’t have oil as an ingredient. I’ve made these twice now and they are fantastic. I’m in the middle of making another batch for a friend who has decided to stop eating animals. Thank you for sharing xx
Steve
March 16 at 3:01 pmThis looks great, I was thinking about stuffing the sausage mixture into edible vegetarian sausage casings. Back when I ate meat, I would make my own Polish kielbasa for Easter. It was a fun tradition my twin brother and I did ever year. We stopped doing this 3 years ago when I became a vegetarian. Do you know if anyone has tried this yet? I also will need to triple this recipe. Would you recommend just tripling it or should I make three separate batches? I am worried about the kneading part if the recipe is too large. This recipe looks by far the best I have seen on the internet. I can’t wait to try this !
Genevieve
April 11 at 2:06 amWhat type of tofu do you use? Is it silken or firm?