Spicy Seitan Sausage
I had great fun making this lovely recipe – a kind of cross between chorizo and pepperoni. It is easy to make, very cheap and most importantly, it tastes really good. It is simple to prepare and freezes well so it is worth making a double batch or even more.
Although there is a long list of ingredients, most of them are spices/herbs that you just need to measure into a small bowl. Other than that it only takes a few minutes to knead the mix then roll out the pepperoni sausages. Baking takes an hour and it needs turning halfway through so you need to be around – but that time can be used to other things! Just make sure to set an oven timer, mobile phone or whatever.
It uses vital gluten flour to create a firm-textured ‘meaty’ product. Obviously, this is not a good dish for the gluten or wheat intolerant but it is otherwise a good, natural source of protein and very versatile. Seitan/gluten products have been eaten in the Orient for centuries, if not thousands of years.
Product sourcing – we use three ingredients you might not be familiar with: vital gluten flour; tapioca flour and liquid smoke. The good news is that two of them are available from health food shops or Oriental grocers as well as online; the last online. There are plenty of uses for all three, not just this recipe! Making your own quick seitan at home can save you lots of money – try making vegan meatballs; savoury roasts… lots of potential here.
1. Vital gluten flour is available from good health food shops or online, eg
Realfoods (organic) – they also sell organic tapioca flour
We also found it on Amazon
2. Tapioca flour is available from Asian grocers or online, eg
Suma sells it too and there are several brands listed on Amazon.
3. Liquid Smoke
Used to add a smoky taste to this recipe – and also other vegan savouries, eg crispy tempeh bacon bits’! Colgin brand is sold in larger branches of Tesco, Stubbs is in Harvey Nichols (!) but it can be found online too. Alternatively, just increase the smoked paprika instead by 1/2-1tsp
Thanks to Robin Robertson’s Vegan on the Cheap from which this recipe is adapted.
approximately 600g|Makes 2 large sausages
Optional extras / notes
Quicker steamed than baked.
Did you know that Vegan Recipe Club is run by a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.