Spicy seitan sausages

Spicy seitan sausages

One of my favourite guilty pleasures when I was a carnivore was the McDonalds Sausage McMuffin with Egg. Yum. I loved the salt and god knows what other chemicals were in that thing. So it was with great happiness that I discovered I was able to create a vegetarian version of that favourite using this Spicy Seitan Recipe for the sausage base. No chemicals, minimal salt and maxed out flavour.

This recipe has a mix of beans and wheat gluten flour to give the sausages a firm texture. Steaming the mix gives it a moist and chewy consistency very close to a regular meat sausage.  But the true hero in this recipe is the seasoning. It’s spicy but not too spicy, perfect with eggs as a “McMuffin” or as a regular “hot dog” with all your favourite trimmings.

Here are those spices I was talking about.

spicy seitan sausages
Paprika, chilli flakes, pepper, thyme, bay leaves and salt

Mixed with the ingredients outlined below you’ll knead it all together until the dough begins to get a “meaty” texture — that’s the gluten going to work.

spicy seitan sausages
If you could smell this photo it would smell amazing

If you’re making patties, take portions of dough about the size of a ping pong ball and flatten them as much as you can and wrap them in foil.

spicy seitan sausages
spicy seitan sausages

Or, if you choose to make sausages, take enough dough to form a 5 inch sausage and wrap in foil like this:

Spicy Seitan Sausages
Spicy Seitan Sausages

Steam for 30 minutes

spicy seitan sausages

And you will come out with a final product looking like this:

spicy seitan sausages
a funny looking (but delicious) sausage patty
spicy seitan sausages
Spicy seitan sausage ready to go

This is a seriously easy dish to put together and leftovers can be frozen after steaming in their foil wrappings and sealed in a ziplock baggie. Meanwhile, enjoy as a decadent hotdog lunch or a spicy accompaniment to eggs at brunch.

Spicy Seitan Sausage with onions and Dijon Mustard


  • ½ cup chickpeas, rinsed and drained
  • 1 cup cold vegetable broth
  • 1 Tbs olive oil
  • 2 Tbs soy sauce
  • 1¼ cups vital wheat gluten
  • ¼ cup nutritional yeast
  • 1 tsp thyme
  • 1½ tsp garlic powder
  • 1 tsp onion powder
  • 2 bay leaves, finely crumbled
  • 1 tsp red pepper flakes
  • 1 Tbs smoked paprika
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper


  1. Start a pot of water to boil for the steaming process
  2. In a large bowl, mash chickpeas using a fork until no whole ones are left
  3. Add the rest of the ingredients in with the chickpeas and mix
  4. Knead for about 5 minutes until quite firm
  5. Let sit for 5 minutes
  6. While you’re waiting tear 6 bits of tinfoil into 4 inch long rectangles
  7. Place golf ball sized pieces of dough onto foil and mould into a sausage shape (about 5 inches long)
  8. Wrap the dough in the foil and seal the edges
  9. Steam for 30 minutes, rotating pieces if necessary so all pieces feel the heat

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