Lincolnshire Vegan Seitan Sausages
Want to learn how to make your own vegan bangers? These Lincolnshire sausages have a great texture and spicy flavour that makes them perfect for sausage sarnies or bangers and mash
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These vegan seitan sausages have a really meaty texture and crisp up wonderfully when fried or grilled. This recipe will make sure you’ll have a perfect full English breakfast or vegan sausage sandwich.
What is in a Lincolnshire sausage?
It seems like most English counties like to include slightly different ingredients in their sausages to make them stand out, and Lincolnshire is no different.
The traditional recipe for a Lincolnshire sausage combines pork and breadcrumbs with sage and seasoning, and sometimes a pinch of spices such as nutmeg, ginger or allspice.
This recipe celebrates the inclusion of sage and spice in the sausages, it just replaces the meat with vital wheat gluten.
What is vital wheat gluten?
Vital wheat gluten is often thought of as a flour because of its appearance, but technically it isn’t a flour as it’s made from predominantly gluten and very little starch (flour contains both gluten and starch).
It is the main ingredient used to make seitan, and when hydrated and cooked, it creates a very firm, meaty texture that works well to replicate all sorts of meat replacements, from mock chicken to mock beef and many more delicious seitan recipes.
What is liquid smoke?
Liquid smoke is a tar-like liquid that is typically used as a seasoning to add a smoky flavour to various foods (hence the name liquid smoke).
It’s like cooking with wood smoke, but without the mess or effort.
If you don’t have a steamer, you can create your own for this recipe! Add an inch of water to a large pan on medium heat. Place a cooling rack in the pan, to sit just above water level. Simply place the sausages on the cooling rack and cover the pan with a lid, or even tin foil, to steam the sausages.
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 50 50 ml vegetable stock
- 0.16666666666667 0.16666666666667 tbsp soy sauce
- 25 25 g vital wheat gluten
- 0.33333333333333 0.33333333333333 tbsp nutritional yeast
- 0.33333333333333 0.33333333333333 tsp garlic powder
- 1/2 tsp all spice
- a pinch of ground black pepper
- 0.16666666666667 0.16666666666667 tbsp liquid smoke
- 0.16666666666667 0.16666666666667 tbsp vegetable oil
- 0.16666666666667 0.16666666666667 tbsp gram flour
- 0.33333333333333 0.33333333333333 tsp onion powder
- 0.33333333333333 0.33333333333333 tsp dried sage
- a pinch of salt
- Mix together the vegetable stock, liquid smoke, soy sauce and vegetable stock, then set aside.
- In a separate bowl, mix together the vital wheat gluten, gram flour, nutritional yeast, onion powder, garlic powder, dried sage, all spice, and salt and pepper.
- Slowly add the liquid mixture to the dry ingredients and mix together to make a dough.
- Knead the dough for 5-6 minutes.
- Split the dough into six equal pieces, and shape them into sausage shapes.
- Roll them tightly in tin foil, and make sure to twist the ends so they are compact.
- Place the sausages into a steamer for 45 minutes.
- To serve, fry or grill the sausages and accompany with toppings and sides of your choice.
Each 133g sausage provides:
3.4g Fat, 0.3g Saturates, 6.3g Carbohydrate, 0.7g Sugars, 0.5g Fibre, 20g Protein, 1.3g Salt.
Need some more breakfast inspiration? Check out these easy vegan breakfast recipes!