Big Gug’s Veggie Sausages

You can make this with hand-made seitan as well (from strong flour, I mean).



  • 100g gluten
  • 100g pea protein
  • 100g soy flour
  • 20g nutritional yeast
  • 1 tbsp brown sugar
  • 2 tbsp hemp oil (other oils are fine)
  • vegetable stock
  • 1/2 tsp white pepper
  • 1/4 tsp mace


Mix all the dry ingredients and the oil.

Add the stock a smallish amount at a time. You want a firm dough.

Knead it for a minute or so, then let it sit for about half an hour. Lots of gluteny sausage recipes seem to skip the letting it sit stage, but I think it drastically improves the texture.

Knead it a little bit more, then roll into sausage shapes and wrap in oiled foil (seriously, oil your foil and you’ll save yourself a whole lot of hassle. You don’t need much; I usually put a drop on one sheet and then rub another sheet on that, then another on that etc until they are all covered lightly). I got twelve out of this amount comfortably.

Steam, or bake with a dish of water in the bottom of the oven, for about half an hour. They firm up a bit when cooled, and soften a bit when heated again.

Per sausage: 117 Cals, 4g Carbs (0g Fiber), 3g Fat 17g Protein.


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