Italian Sausage Seitan [V, SF]

Italian Sausage Seitan from The Spoon + Shovel

Italian Sausage Seitan from The Spoon + Shovel

Seitan is my favorite “fake meat” and it took me some reading and experimentation to get to a point where I felt confident enough to share what I had learned here. I’ve actually been tweaking this recipe (mainly the process) for over a year, so you don’t have to experience the trial and error I did in my seitan journey. I hope you like this one, it’s a definite crowd-pleaser with omnis, as well as a great way to have alternative protein on hand at a serious discount to buying it at the store!

A special thank you to Isa Chandra’s recipe, which I am grateful to have had as the jumping off point for my own.

*NOTE: I make double batches of seitan and freeze most of it for ease of use, since it really doesn’t add much extra prep or cook time, thereby saving you the future work!

2 C. vital wheat gluten
¼ C. nutritional yeast
¼ C. chickpea flour
2 t. onion powder
1 t. dried sage
1 t. fennel seed
1 t. oregano
1 t. basil
¼ t. salt
¼ t. freshly ground black pepper
1 ½ C. fresh mushrooms, chopped
½ medium white onion, chopped
½ C. pinto, cannellini or similar “meaty” beans, cooked or canned, drained
1 ¼ C. vegetable broth
¼ C. liquid aminos
2 T. olive oil 

5-6 C. water
2 bay leaves

Prep time: 15-20 min
Cook time: 40-60 min
Yield: ~2 lbs seitan, 6-8 links

-Heat a pan on medium with 1 T. olive oil and sauté chopped onions for 2-3 min or until starting to sweat. Add chopped mushrooms and continue sautéing for another 3-5 min or until mushrooms have darkened but onions have not begun caramelizing or burning.
-Add beans to the pan and mash roughly with a fork or wooden spoon. Remove pan from heat.
-Combine gluten, nutritional yeast, salt and onion powder in a mixing bowl.
-Combine broth, aminos and remaining 1 T. olive oil in a measuring cup.
-Crush sage, fennel, oregano, basil and ground pepper in a pestle, then add to the dry ingredients.
-Roughly mash beans with a fork in a bowl, then add onions and mushrooms and mix lightly.
-Add the mash mixture to the dry ingredients and toss lightly.
-Form a well in the dry ingredients and pour in the broth mixture. Immediately begin mixing with a fork or wooden spoon until all liquid is absorbed and dough begins to stick together.
-Transfer dough to a clean surface and knead with both hands until the gluten strands have formed and the dough is very dense (very few “swiss cheese” holes/no longer looks like brains). My rule of thumb is 300 kneads, which comes out to ~5 min knead time.
-Bring the water and bay leaves to a boil in a stockpot large enough to place your steam basket upon.
-Form dough into a log and cut into 4-6 sections. Pull each section to the desired shape/diameter and wrap tightly in aluminum foil; the tighter, the better – the dough will expand during steaming and the foil will keep it dense.
-Arrange wrapped links in the steam basket and position over the heated water. Steam over a low boil for 40-50 min, making sure all the water doesn’t boil off during that time.

When finished steaming, links can be grilled, sliced and sautéed, or chopped/ground depending on your desired application. They keep 4-5 days in the refrigerator, or 6+ months in the freezer.