Try saying Smoked Seitan Sausage three times fast, right?

Whether you’re a veteran Vegan or a budding Plant Based Pioneer, it’s often about this time of the year (post Veganuary) that all the innovative new meat replacements disappear from the shelves and you’re left wondering what to cook with next. So I thought it’d be an appropriate time to share my latest Seitan Recipe so you can inject some more flavour into your favourite dishes without breaking the bank. Many have turned focus into how many ingredients are in common off the shelf meat replacements, and yes, this does contain a good twenty odd separate ingredients, they are almost exclusively natural flavourings, spices and herbs.

So, fair warning number one: there’s a fair amount that goes into this but it rounds out the flavour and creates a taste you will go nuts for. Fair warning number two: if you are allergic or even intolerant to gluten, don’t cook this. Third (and final) fair warning, while being very easy to make, preparation and cooking time can run into two hours depending on how efficient you are so be prepared to set aside some (well invested, if you ask me) time.

Okay, with all that out of the way, it’s time to get on to the ingredients. Brace yourselves folks, this one takes a little patience:

  • 180g Vital Wheat Gluten
  • 30g Chickpea Flour
  • 30g Nutritional Yeast
  • 1 Tablespoon Tapioca Flour
  • 1 Tablespoon Onion Powder
  • 2 Teaspoons Smoked Paprika
  • 1.5 Teaspoons Ground Cumin
  • 1 Teaspoon Ground Corriander
  • A Pinch of Salt (this is optional if you Broth isn’t very Salty)
  • Quarter Teaspoon of Cayenne Pepper
  • 160ml Vegetable Broth
  • 2 Tablespoons Tamari
  • 2 Tablespoons Worcestershire Sauce, soy sauce would work fine too
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Tomato Paste
  • 2 Teaspoons Liquid Smoke
  • 2 Teaspoons Maple Syrup
  • 4 Cloves of Garlic
Go get some cucumber to put on those peepers.

Take a breath. I know that list is a bit much to look at but lets get some perspective on the objective; FLAVOUR. I can guarantee that this dish is going to be cram packed full of the stuff so lets get stuck into the prep.


In a mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, tapioca flour, onion powder, paprika, cumin, coriander, salt, and cayenne pepper and give it a good mix making sure you combine everything evenly. You should have a nice reddish dry mix. In a measuring cup, combine the Broth, Tamari, Worcestershire sauce, Oils, Tomato paste, Liquid smoke, Maple syrup, and Garlic whisking it to combine all the wet ingredients completely. Once mixed, pour the liquid ingredients on top of the dry ingredients; try not to leave it to sit for too long. It’s important to start mixing straight away using a fork to begin with, and then your hand to knead well, squeezing to be sure all ingredients are thoroughly combined. If your dough looks patchy or has uneven colour, keep kneading.

If your dough is too dry, you can add some of your broth, a little at a time to make it soft and easier to work with. If your dough is too wet, add a pinch of Vital Wheat Gluten. At this stage, fire up your steamer – if you don’t have one you can use a colander in a large saucepan of boiling water and a lid to keep the steam in.


Next, you’ll now divide the mixture evenly between two large square pieces of foil. Form into 2 rolls of about 15 cm long and wrap the foil tightly around the mixture, twisting the ends to enclose the sausages. Make sure you’ve sealed them up well as the heat is the cooking medium, not the water. Place your wrapped sausages in the steamer and leave them to cook for 1 hour and 15 minutes, making sure your steamer is sealed up well too. The heat from the steamer is the key to cooking your sausages fully.

Once they’ve been in for the length of time required, remove them from the steamer (be careful, they’re going to be very hot). Leave them on a wire rack to cool fully. Once cooled, slice them up into portions; it can be stored for up to 7 days in your fridge and 2 months in the freezer.


  • Calories – 311 Kcal
  • Protein – 19.6g
  • Carbohydrates – 10.1g
    • Of Which Fibre – 1.4g
    • of Which Sugars – 3.2g
  • Fat – 6.6g
    • Of Which Saturates – 0.6g

As you can see, this dish is high in protein and good quality carbohydrates, low in saturated fats while having a moderate amount of healthy unsaturated fats. You can scale these Macro’s depending on your portion size but these are general averages per Quarter of each Sausage. Because of the smoky flavour, this goes really well on pizza and in pasta dishes. It also makes a great sandwich filling too! As always, comments are welcome as are suggestions. Thanks for checking my recipe out and until next time, keep it cool y’all.

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Qualified as a Personal Trainer and an Avid Food Nutrition Buff, all things fitness and health are my Jam.
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