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  • Writer's pictureRobin Ankerich

Plant-Based Seitan Sausage Links

For years now, I have been making a version of this seitan sausage. It was one of the entry foods that I used to incorporate in meals to get my husband to try new vegan dishes or vegetables. It was also this recipe that got my meat loving mom willing to try vegan sausage; she was then disappointed when the store bought Tofurky sausage did not have as much flavor as my version.

Over the years, I have made small adjustments. Originally, I made different spice blends for different "types" of sausage, but now I stick with this base recipe and only make small flavor adjustments if say I want breakfast or chipotle sausage. Because no one wants to make something from scratch week after week, the current formulation makes 8 links which makes for easy cooking later. Typically we freeze 4 for future use.

Ways to Use the Sausage

- Brat - You can sear off the whole sausage link and eat like a brat.

- Sandwich - Slice a sausage lengthwise, sear, and serve on a sandwich.

- Pasta - Slice and use in your favorite pasta recipe

- Pizza - Top your favorite pie and bake on pizza.

- Hash or Scramble - Slice or crumble before stirred into a scramble or hash.

- Sausage Rolls - Roll in your favorite pastry dough and bake.

- And so much more.


Plant-Based Seitan Sausage Links


Dry Ingredients-

325g / 2 1/4c Vital Wheat Gluten

16g / 1/4c Nutritional Yeast

15g / 2T Buckwheat or other Flour

25g / 1/4c Sausage Seasoning (see recipe below)

Wet Ingredients-

240g / 1c Beans (white, northern, etc.)

456g / 2c Vegetable Broth

60ml / 1/4c Soy Sauce

2T Olive Oil


  1. Mix the dry ingredients in a bowl and set aside. Combine the wet ingredients in a blender and puree.

  2. Stir together the wet and dry ingredients and allow to rest for 5 minute. Start to knead the mixture. If it is too dry, add a tablespoon of water and continue kneading. If it is too wet, add a tablespoon of gluten. The "dough" should be moisture but firm.

  3. Split the dough in half, then quarters, and finally into 8 portions. Roll into links and roll in foil or cotton fabric like cloth napkins or handkerchiefs.

  4. Steam the links (see methods below).

  5. Once steamed, unroll and allow to cool.

  6. Sear, bake, or use however you wish.

Methods for Stemming:

  • Instant Pot - Place 1" of water in the bottom of the pot and insert steaming basket. Steam with pressure cook for 20 minutes before quick releasing the steam.

  • Stove Top - place 1" of water in a pot and cover with a strainer or steaming basket. Place the links in the steamer basket and over with a lid. Steam for 40 minutes with the heat on medium low. (You may want to check the water level to ensure it does not become too low).

  • Oven - place a rack over a baking sheet with 1/2" of water. Spread out links and cover with an upside-down dish, lid, or foil. Bake/steam for 45 minutes at 350 degrees.


Sausage Seasoning


2T Onion Powder

1T Garlic Powder

1T Dried Rosemary

1T Dried Fennel

1T Dried Sage

1T Smoked Paprika

1tsp Red Pepper Flakes

1tsp Black Pepper


  1. Combine all the spices in a jar and shake to mix.


Rolling the Sausages

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