Learning how to make vegan sausage using seitan is actually pretty simple. Seitan can definitely seem intimidating, but once you get in there and start trying out recipes, you’ll be so happy you did! This vegan breakfast sausage is a little sweet (hey maple syrup) and a little spicy (thanks chili flakes) and a LOT delicious.
Vegan Breakfast Sausage Links
I’m the type of person that loves to jump around and try new recipes ALL THE TIME. It’s rare that I actually eat the same thing over and over again…unless we are talking about mashed potatoes…or these vegan breakfast sausage links. They’ve been on my plate almost every single day since I perfected the recipe. Cannot get enough.
The texture is excellent, they fry up so nicely in a pan with a little oil (but you can also just eat them steamed), and the flavors are totally THERE. The best part is that my omnivore husband AND my picky 4-year-old really enjoy these.
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These seitan sausages remind me a lot of Field Roast’s vegan sausages, which we really like. (The Apple Sage flavor is BOMB and I love adding it to potato hash.)
What is Seitan?
Seitan, also known as “wheat meat”, is made using vital wheat gluten. You might have read an article or two full of fear mongering about how unhealthy seitan is. However, unless you have a gluten allergy/intolerance, seitan is absolutely fine to eat and does have many health benefits. Making your own seitan means you can be certain that yours doesn’t contain ingredients like a crap ton of sodium, MSG, artificial coloring, etc.
Health Benefits of Seitan
- Seitan is totally cholesterol-free, unlike animal products
- It is PACKED with protein (when compared to beef and chicken, it actually has more protein per calorie)
- Seitan is extremely low in fat (1/2 gram per serving) and contains no saturated fat
- 1 serving has 10% DV of iron
Here is the nutrition label for more information on vital wheat gluten.
Unfortunately, there really is no suitable replacement for the vital wheat gluten in this recipe to make it gluten-free. You can check out this vegan sausage patty made from pinto beans or this crumbled tempeh sausage for other ideas.
How to Make Vegan Seitan Sausage
This method is pretty basic and becomes easier the more you make it.
First, you’ll need to blend together some chickpeas, veggie stock, soy sauce, and maple syrup. In separate bowl, whisk together some vital wheat gluten, nutritional yeast, and the seasonings (there a lot, but TRUST ME, it’s worth it!) If you hate spicy foods, just leave out the chili flakes.
Combine the chickpea + stock mixture with the gluten mixture and form into a ball. Divide into 8-10 pieces and form into sausage links. Next, you’ll just roll up the sausages like you would a piece of candy – with the ends twisted – in foil. Don’t want aluminum foil directly touching your food? I get it. You can roll it up in parchment paper with the foil on the outside.
Next, steam for 45 minutes. They should absolutely be done at this point, but if for some reason your sausages come out gummy or stretchy – they are not cooked through and need more time.
At this point, the sausage is done. If you want to take it another step, you can fry them up with a little oil for some crispiness.
Store them in the fridge. If you want to make a double batch or know you won’t eat 8 sausages within a few days, you can freeze these sausages for up to 3 months. Thaw in the microwave or on the stove.
How to Make Vegan Breakfast Sausage: Step by Step Video
Go here for more vegan breakfast ideas!
Vegan Maple Breakfast Sausage Links
Ingredients
- 1/2 cup chickpeas cooked
- 1/2 cup vegetable stock
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 cup vital wheat gluten
- 1/3 cup nutritional yeast
- 2 tsp garlic powder
- 1 tsp sage
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp fennel seeds
- 1/2 tsp thyme leaves
- 1/2 tsp red pepper/chili flakes optional*
- 1/4 tsp cloves
- pinch of black pepper
Instructions
- Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks of chickpeas.
- In a large bowl, whisk together the remaining ingredients. Stir in the chickpea/veggie stock mixture.
- Knead with your hands just until it forms a dough ball.
- Divide the ball into 8-10 pieces and roll into sausage links.
- Wrap the sausage links in foil and twist the ends like you would a piece of candy (think Tootsie Roll style - see photo above)
- Steam the sausages for 45 minutes.
- You can serve them just steamed, but if you want some crisp on your sausage links, fry them in a little oil.
- Store the remaining sausage links in the fridge. Or, freeze for up to 3 months.
Hello again Karissa
Again, I love this recipe! I’ve used the base liquid ingredients and changed a few spices to make Italian style sausages. Total hit, some people even thought they were the Field Roast sausages! Anyways, have you done any other variations & how do you recommend going about measuring new spices? It’s not something you can try before cooking so I never know what to do. Maybe I missed it but do you have any seitan meatball recipes?
Thanks again
Be well
So glad you’re loving them. I have not tried other variations, but I can definitely add that to my to-test list! I don’t have any seitan meatballs.
Hey Karissa
Ok…well I tried Italian style and Jerk seasoning. Both came out great.
Also, I had success with making 1 roll for the breakfast sausage, steamed for 60 mins and then sliced for patties.
I guess the flavors are endless.
Be well!
Thanks for all your replies!
Hello, can you sub chickpea flour instead of processing chickpeas? If so is the measurement the same?
Thanks much!!
Hi, Jenn! I have not tried it that way, but I’d recommend using about 1/4 cup of chickpea flour and a little extra veggie stock (maybe 2-3 tbsp). Let me know how it turns out!
Thanks Karissa.. I decided to use some white beans. Also the cloves are a little strong, but otherwise these tuned out great. Semi new vegetarian here, and I like to add in some vegan dishes.
Be well!
Hey Karissa
LOVE LOVE LOVE this recipe!!!
Instead of links, can I make 2 rolls so they can be cuts in patties? If so would the cooking time be the same?
Thanks 🙂
Hey Jenn! So glad you love it! I haven’t tried it that way, but I would recommend increasing the cooking time – maybe an hour instead of 45 minutes. Let me know if you try it and how it turns out!
Once they’re done steaming, do you remove them from the foil right away and store them in a container in the fridge? I’ve tried making my own seitan before, and no one ever explains the steps of what to do after they’re done steaming. I’ve left them in the foil before and they turn out mushy, but I’ve also taken them out and stored in a container and those also didn’t have a great texture.
That’s a great question. I wait for them to cool a bit – probably 5-10 minutes, just so they are cool enough to handle – then remove from the foil before storing in the fridge.
Can these be frozen? If so for how long?
Yes, up to 6 months.
Doubled the recipe and made a big batch so I could share, and good thing I did because my vegan and meat eating friends couldn’t get enough! In the future I might do half the amount of ground cloves (because I used freshly ground) but the flavorings take this sausage to a whole new level!
Hey Karissa! This looks delicious and I’m excited to try the recipe tonight. Do you know if I could sub the chickpeas for black beans? It’s what I have on hand.
Thanks!
Hey! I think that would work just fine 🙂
These are amazing! Any idea the nutrition facts ?
I’d recommend plugging the ingredients into https://cronometer.com/ 🙂
Hello Karissa,
These look awesome but I have a couple of questions… Do you think there is anyway to steam them without wrapping them in foil or parchment paper? I am trying to live as waste free as possible so I always try to find a substitute reusable option to disposable products. Also, do you think these would be good shaped into patties instead of links?
Thanks so much for the yummy recipes!
Hi, Katie! Another wrapping option would be cheesecloth – I haven’t tested this method myself, though. And yes, they can be made into patties! They are delicious that way, too.