k2-_4c6766ac-2183-4b21-a12b-7b9867e7c284.v1MMM. These turned out REALLY well. Like a Fieldroast-type sausage, however, more moist and less of a bread texture. S is for SUCCESS. I am super happy with the results. What’s good about seitan is that it is so versatile. You can adjust the taste, texture and shape as you see fit.  For those of you who are unfamiliar with this plant-based mock-meat, seitan is ‘wheat meat’ – made from wheat gluten, as well as either tofu, beans or legumes. In this case however, I used legume flour instead of whole pulses.

For this recipe, I used most of the same ingredients used in my roast or sandwich meatbut this time, omitted the beans, and added an alternate flour, as well as skipped the baking. This changed the texture dramatically. And for the good! It’s just what this recipe needed – a little tweaking from the usual seitan making method, to produce juicy seitan smokies. <insert drooling here>.


Combine the following dry ingredients well: spice

– 1 cup vital wheat gluten (I buy this in bulk at Famous Foods, I can get a KG for $13).

– 3 tablespoons nutritional yeast

– 1 heaping tablespoon chickpea flour

– 2 teaspoons onion powder

– freshly cracked black pepper to-taste


IMG_4832Combine the following ingredients in your processor or bullet:

– 1.25 cups vegetable broth

– 2 tablespoons of soy sauce, tamari OR vegan Worcestershire (the latter will add a different kick to the flavour)

– 1 teaspoon ground fennel (or 1 tablespoon fennel seeds)

– 1 tablespoon liquid smoke

– 1/2 teaspoon of sea salt



– 2 teaspoons dried oregano

– 1/2 teaspoon chili flakes or for more heat 1/4 teaspoon cayenne

– 3 cloves of garlic, peeled

– 1 tablespoon of neutral oil (olive, grape seed, corn, canola)

– 1 tablespoon tomato paste

– 1 tablespoon agave syrup (optional)

– a few sprigs of fresh Italian parsley flowers


Method of Madness:

Once both sets of ingredients are mixed/blended well, combine and use hands to mix thoroughly. Leave dough for a few minutes while you prepare your steamer on the oven.

11954691_10152938075422820_7046913881876789439_nKnead the dough until everything is mixed well, then divide the mixture into 6 equal pieces

Roll each piece on a square of tin foil, in the shape of a sausage.  They don’t have to be perfect. Use enough tin foil to roll each sausage at least twice, the secure the ends by twisting them shut. The sausages will swell dramatically, so you don’t want them busting through the foil. Heavy duty foil is best if you can find it

Steam for 45 minutes, remove from steamer with tongs, and set down to cool on a plate on the counter

Place in fridge over night (they should firm nicely)

You can use them as is, or place them in a grill pan to give them a more of a ‘roasted wiener’ look.

Serve as you see fit! on a bun! chopped up in a stir fry. On the side of greens and mashed potatoes … however you wish!