How I Make Plant Based Italian Sausage with Seitan
ฝัง
- เผยแพร่เมื่อ 12 ก.ย. 2022
- How I Make Plant Based Italian Sausage with Seitan. Italian Sausage... possibly one thing that can make me go back to the Dark Side. No... not really, but you get the idea. Seitan is used here to make a great texture in this plant based sausage. It's herby, it's spicy, it's chewy... yeah, it's Seitan Italian Sausage! Make up a bunch and freeze it to use anytime you need a plant based sausage.
Ingredients:
6 Cloves Garlic
1/4 Cup Apple Cider Vinegar: amzn.to/3FbERug
2 Tablespoons Onion Powder: amzn.to/338Oay2
1/2 Large Red Bell Pepper (or use Mini Bells like we did)
2 Tablespoons White Miso Paste: amzn.to/3qa1Od2
3/4 Cup Water
1 Cup Vital Wheat Gluten: amzn.to/3qb8pUL
1/4 Cup Chickpea Flour: amzn.to/3GeUnqL
1 Tablespoon Red Pepper Flake (optional): amzn.to/3zGviCx
2 Tablespoons Dried Thyme: amzn.to/3GbVY0k
2 Tablespoons Dried Basil: amzn.to/3HRtUjc
2 Tablespoons Dried Oregano: amzn.to/3t9IoqI
1 Teaspoon Black Pepper: amzn.to/3HR503q
2 Tablespoons Fennel Seeds (we lightly toasted ours): amzn.to/3Gd4dtf
_____________________________________
Hand Blender: amzn.to/3nb26i4
Glass Bowls: amzn.to/3ndEQQp
Glass Mixing Bowls: amzn.to/3JPjCC2
Parchment Paper: amzn.to/3tbBFfT
Aluminum Foil: amzn.to/3zFOXmd
Dough Cutter: amzn.to/3HVZnkB
Instant Pot: amzn.to/3JZLNy8
Heat Resistant Gloves: amzn.to/3GgDk7M
* We are Amazon Affiliates and as such receive a small commission at no extra cost to you if you use our links to make a purchase. Thank you for your support!
_____________________
Join our Facebook Community: / plantbasedbistro - แนวปฏิบัติและการใช้ชีวิต
![Easy Vegan Recipe | The best MEATY VEGAN SAUSAGE RECIPE [simple & full of good ingredients!]](http://i.ytimg.com/vi/Qei_-NwRH-Y/mqdefault.jpg)
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 กรกฎาคม 2567](http://i.ytimg.com/vi/B8gcGM6I6e4/mqdefault.jpg)
I'm actually working on another Sausage recipe using seitan. This one is the original and a great standard to go from. Would anyone be interested in other types of sausages? Let me know!
I would love to see a great chorizo recipe.
Chorizo.... I should be able to do that. Keep an eye out for it!
Hotdogs....
@@timbo402002 definitely. I'm with you and will get to work on that!
@@timbo402002 Yes.
Thank you so much for sharing. Vegetarian eating is new to me and finding recipes that are similar to the foods that I grew up eating can sometimes be challenging or an epic fail when making. I made the sausage on Sunday tried one little piece and turned around and eat the entire sausage. Tuesday night I fried it with onions and peppers it was amazing.
Thank you for making this so simple and tasty.
Nice channel, I started watching it and subscribed without even realizing that it is rather new and yet small.
I'm not vegan, but I like to keep up to date with vegan cooking techniques so that it is easier for me to gradually reduce consumption of non-vegan ingredients.
I like the cool and chill style of this channel.
Thanks for stopping by and watching. Yes, quite new, only three weeks as of yesterday. I do have quite a bit of content though as this is technically a "split" off from one of our other channels. The topics just didn't mesh together as well so we decided to make a whole new channel. Thanks for the kind words and happy to hear you are cutting out animal products! We did a couple years ago and honestly haven't felt a need to return. We're learning to make anything we want out of plants instead.
Made the recipe, it was great. Not crazy greasy or salty like Field Roast. One sausage was enough to fill me up.
THANK YOU FOR BEING SO PATIENT AND MAKING YOUR RECIPES SIMPLE AND EASY TOO FOLLOW WITHOUT A MILLIONS INGREDIENTS, I JUST LOVE YOU❤❤
Careful… my wife might get jealous! :)
@@PlantBasedBistro 😂🤣😂
I am so grateful for this content. I made this today and it is delicious and as tasty as described. My sausage eating husband also approves (and he spit out the tofu store bought kind). I even had faith in the measurements when I wondered if my dough was too wet, glad I did as it was perfect and the texture is spot on. I devoured the first one slice by slice nailing each one with yellow mustard 👌
Wonderful!
Yayyy i miss it too! Thanks for sharing. Can't wait to try it.
That roll method is phenomenal
Love it when awesome content like this pops up on my feed. It's like finding $20 in your pocket.
Awesome! I can hardly wait to make this!
Looks awesome! Great job!
I love it. I’m doing it. Thank you for sharing!
This is great! So happy you made it without oil!! Niiiiice.
I wanted to thank you for your recipe. I've tried it, and the results are delicious! These Italian sausages are better than any store-bought ones; also, the wrapping method is ingenious and so easy to follow.
Yay! My husband misses his Italian sausage too. He loves the fennel!
Thanks for recipe - I was looking for something like this and this looks great! 🙏😊
Looks delish
Going to try this.
Watching this in May of '23 and was gratified to see you wrap the links in parchment first and also, avoid adding any fat. Have subbed and will be watching! Thanks for your efforts!!
Such a great tutorial, thank you for the details it looks amazing!
You are very welcome. Thank you for watching!
This recipe is insanely good!
Glad you enjoyed it!
Such high quality content, can't wait to see your channel grow. I'm going to try this recipe too.
Thank you. Growing a channel is hard! We're trying to present really approachable content in an entertaining way.
I've only came across your channel yesterday and made the Italian sausages today. I've made seitan sausages and so on in the past and have to say we really enjoyed this recipe. Loved the presentation. You've now another subscriber :)
Awesome! Thank you!
Impressive!! I will try
Hope you enjoy them!
Looks good
Always looking for another plant-based sausage of any kind. Thank you.
Thank YOU for watching!
I've made seitan sausage but this recipe sounds like the best I've seen. Will definitely be trying this. Glad I found your channel.
Thanks for watching :)
This video is brilliant. Thank you so much, I'm going to try this out tomorrow 😊
Awesome, thank you!
Brilliant recipe! Perfectly done
Thank you and thanks for watching.
The flavors in this dish are so well-balanced and delicious.
Glad you liked it!
LOVE your explanations, this looks great! 🔥
Glad to help!
LOL! Stumbled upon this. It's my Brewing teacher now teaching me to make sausage! 😎
Great video. They look delicious. I was looking for a great vegan meat recipe. I found it.
Thanks for sharing ‼️
Welcome!
Great job! Thanks for the share
You are very welcome!
Can't wait to try this . I miss Italian , polish & other delicious sausages so much .
Same. I am working on kielbasa too :)
@@PlantBasedBistro YES! Kielbasa, yum!
It’s the Vizzini quote tshirt for me!
I make Seitan very often and this sounds amazing. Will try this this weekend.
Wonderful!
I love your channel. I will make for my hubby.
Thanks for watching!
I tried this and all I can say is thank you!!!!!!!!
Happy to hear it!
What a great recipe. The texture is perfect as is the flavor. I just can't roll them up as nicely as you do. 🙂
Just a little practice!
Yes a very good video and recipe, I'll give it a go, thanks. UK 😊
Hope you enjoy it!
Nice recipe. Thank you. I roasted my basen flour to add a little smoky and nuttiness.❤❤
Thanks for sharing 🙏
Of course! Thanks for watching!
You know your techniques well and you speak so fluidly that your videos are a joy to watch! In the last video I watched, you mentioned Alton Brown and interestingly I feel you have a similar vocal tonation to Brown! I am looking forward to more videos from you!
I learned so much from Alton Brown over the years. I've actually met him too. While I don't intentionally mimic him, I've had many compare my delivery to his style before :)
@@PlantBasedBistro Oh my gosh...I've been watching your videos (and loving them!) and couldn't put my finger on who you reminded me of....Alton, of course!! LOL. Anyway, thanks for being so down to earth and funny with your videos! Looking forward to your channel and trying your recipes...
😮 delicious
I’ve been a wee bit intimidated about trying to make seitan - but this made it seem like I can do it! Thanks! 💚
This one might be easier for a beginner: How I make a Simple Seitan - Easy Plant Based Meat Substitute
th-cam.com/video/O4hMzCjepkw/w-d-xo.html
@@PlantBasedBistro thank you so much! Will try it! :D
Thank for this video. I made it and it turned out quite good. I did use tahini instead of miso.
They are very different but.. sure if you liked it!
Such a good recipe for vegan sausage. I would never have contemplated making it if I didn't watch this video. Thank you much.
You are very welcome! Thanks for watching.
Great video! I have made seitan before and sausage out of eggplant, but will be trying your recipe! Loved everything about this video and subscribed! I prefer sweet Italian sausage, so I’ll play around and see what I can do.
You can just leave the chili flakes out :)
Dude! That tshirt is everything!
Ooh. Thank you for the technique. I got so many ideas from this. Thanks.
You're very welcome! I'm still working on sausage techniques and recipes. It's a constant learning curve!
@@PlantBasedBistro First he learns. Then he teach 😀
Hmm... I am kinda doing both at once most times!
@@PlantBasedBistro Yeah. Best answer 😁
Wow looks nice! 😍👌
Thank you 😋
Love the shirt!! 👍👍
Great Advice! 🤗💯
Thank you 🙌
😊 From Europe,
I made them for Christmas and they are YUMMY! 😋 I am making them again today. Thanks! This is the best recipe on TH-cam using Seitan. 😎
@vilmabock478 wow, thank you!
Great job on your sausages
Thanks!
Your recipe uses interesting ingredients (miso, bell peppers) that do make sense and you were the first person to explain why you use vinegar. Nearly every vegan recipe had sooo much vinegar or other sour ingredients and I never get why, I'm just not the sour type. ;-)
You earned a sub, I'll keep watching you vids and will try this!
Awesome! Happy to help.
I’am recently new with switching to plant based! I was eating eggs everyday for years! Love for pizza’ burger! Then I gave them up to start eating oatmeal fruit smoothies! Organic plant based protein powder! Walnuts! Chia seeds! Flax
I love this video and will try it.
I already make gluten dogs in this fashion, but never used parchment paper and foil. I just used the foil itself. Never had issues with discoloration.
Some people are concerned about aluminum foil touching food so we show the parchment.
Love your shirt 😁
Ok this looks good. We've been buying vegan sausage and it's rather expensive so i'll give it a try. Thanks for the detailed instructions/explanation.
You’re welcome. Today we have a breakfast sausage coming out.
I'm not vegetarian but I do trend in that direction. Most of my protien comes from eggs, chicken and sausage. I love sausage of every kind, but since Covid the price of sausage (like many things) has gotten rediculous ($6 or $7 for 4 or 5) in SW CO. This looks like a fun and interesting thing to try. I am new to your channel... but now a subscriber based on this one video. Thanks!
Really interesting video! While I am definitely a carnivore, I do like vegetarian meals on occasion (my partner was vegetarian for 8 years). I am absolutely going to try this, and have subscribed to your channel to see what else you come up with!
That makes you an omnivore :)
So glad you just popped up for me. Like you already. Sherie Rodrigues from Australia
Welcome! Thanks for watching!
@@PlantBasedBistro 👍
The miso and the high amount of herbs have convinced me: I‘ll go and get vital wheat gluten plus the herbs and double the recipe and fill my freezer with an oil free sausage. Thank so much.
Just making these now!! and oh wow!! I used Italian seasoning in place of the thyme, basil and oregano... just cause I don't have dry thyme and basil. So I decided to make 1 inch seitanballs and since I'm new making seitan and watched lots of videos and read lots of blogs.... I'm experimenting on the cooking part. I've steamed a couple and air fried a couple and I think I like the texture of the steamed them for 24 minutes and then air fried for 6 minutes at 375 degrees. I was able to make 37 seitanballs. I will be using them in spaghetti sauce, on my vegan cream cheese and bagel, and sandwiches, oh gosh there is endless possibilities! oh yeah and toasting the fennel it reminded me of St. Lawrence Market in Toronto! I don't know why but it did! It's been like 20 years since I've been there too. Thanks again for an amazing recipe and tutorial! So glad TH-cam suggested you! and not sure why not earlier? Better late then never! Hugs from Ontario, Canada - oh yeah another edit, lol. I used a food processor for the wet and then added the dry for only about 1-2 minutes and scrapped down the side and then let it rest for 45 minutes. (I got all that from another video and actually went out and bought the food processor just for this, lol) I will use it for other stuff too.
EDIT: May 11, 2024. This will be my third time making this recipe!!! Just love it! The last two times I've made it into sausage like rolls. It freezes amazingly too! Thanks again for this recipe and method!! I just had my one year vegan April 20, 2024. Hubby has been 95% vegan for about two months.. the other 5% he has been vegetarian.
We have a nee version coming tomorrow and they are steamed! I find the texture is even better than the pressure cooking we did. Quicker too.
@@PlantBasedBistro Awesome!! Thanks for letting me know! Looking forward to seeing that!
Great recipe!
if you freeze them uncovered (a couple of hours) until very hard before wrapping them, they will not form ice crystals over time. Lay on parchment paper or a cooling rack in the freezer. This technique works well with fruit, as well.
They don’t last long enough to freeze them around here. :) if you mean before cooking? I don’t recommend that. Cook them fully then store.
Yummy nice share nice to be here see u around
Thank you so much 😊
This looks like a really good recipe! Toasted fennel seeds?!??! Yes, please! I am definitely going to try this one!
A little tip for people who don't have a way to steam: you can cook your seitan- wrapped up tight like this- in your crockpot. Just be sure it is always covered with water, remembering that they will swell a bit, and cook on low for about 8 hours. I used this methods for years before I bought an instant pot.
You can, just remember that seitan acts differently at different temperatures. To hot, and it goes spongy. To cold and it's mushy. If you can't steam it, you can simply put it in a pot of simmering water. 8 hours in a crock pot slow cooking is vastly different. Not saying you're wrong, just saying the texture will come out different.
@@PlantBasedBistro If you actually try it I think you will find that as the seitan attempts to expand, the tight wrap will keep it dense and that is as key to the texture as the moisture of the dough and the kneading time. Immersing unprotected seitan in a liquid, on the other hand, certainly gets a different result.
@@jennamakesbugs Oh, I'd still wrap it up in the liquid, as it would expland anyway. You're right though :) I'd just put the wrapped sausages into a pot of simmering water instead of a steamer... but at that point, just raise them up out of the water and you're steaming!
@@PlantBasedBistro Can one fry, simmer, fry like you did with the easy seitan that I have made recently from your channel? It seems like whenever I steam anything, the flavor just goes away!! If I go to the trouble of making sausage, I want that flavor to still be there. Otherwise I would probably make the seitan then turn it into mince, add the sausage seasonings (along with Methyl Cellulose) and go for sausage patties!! Thoughts??? lol
Oh man, that dough scraper technique is awesome! Can't wait to try this recipe
FYI, seitan is pronounced "say-tahn". It's a Japanese word
Fennel is key for these things. I use it in my pizza sauce as well.
Agreed for the sausage but… I don’t put it in pizza sauce :)
Just found your channel and wow....looks Fantastic! Excited to try your recipes. What kind of blender is that?
Thanks! Hope you enjoy!
It's a Vitamix.
I really see the dramatic difference in vegan sausage versus animal based. If you squeezed animal protein sausage you would certainly have heavily greased fingers. I'm so excited to try your recipe and convert yet another food I eat to the Vegan version.
I have yet to find a seitan recipe that's not "meh," because of the bready flavor. I look forward to trying again... Thanks for the recipe!
I wouldn't say this has a bready flavor at all.
That's a fine looking sausage, sir.
Thanks!
Amazing recipe! Cant wait to try it out, sausage is smth i really miss in my diet. Do you have any idea how to mimick a casing as well?
Didn’t miss it on these but…. Rice paper works well.
@@PlantBasedBistro Yes definitely depends on what you want to do with the sausage, but for leaving them whole I really need some bite :D I will try the rice paper
Wow! I instantly subbed! Do you know if I can bake this instead and for how long?
Baking may dry them out too much. You can steam them though.
Rice paper or soy sheets are really good vegan sausage skins.
I am not a vegan but my wife is leaning toward vegetarian these days, so I am trying to find replacement recipes for various things. I am a big fan of the sausage and green pepper pizza, so I've been looking for a make at home ital fauxage. I got some Beyond ital faux-age but I wasn't really down on the taste, texture was ok. I will try this out and let you know. Thanks!
Awesome! Thanks for watching.
I don't even know what an italien sausage is but this vegan version looks really amazing
In a previous life… I think I lived on Italian Sausages!
Really well done. I've had the Tofurky & Field Roast sausages plenty of times in my three year vegan experiment. They're meh, but I think your spice blend is key.
You just might get me back on the wagon.
I had no idea you tried being vegan! We switched a couple years ago and honestly won’t go back. We feel better, lost weight, my health improved, as well as the ethical and environmental effects.
Tofurky ew
@@PlantBasedBistro But i heard veganism tends to make men effeminate. Doubtful mind asks questions.
I am so glad you did not use nutritional yeast because I am allergic to it. Thanks I will be making this.
It can usually be left out of any recipe if you're allergic.
So... you can't have leavened bread or anything fermented like wine or beer either? It's all the same yeast, so I would think it carries through.
This is a great recipe...please make more seitan recipes. I'm always on the lookout for them to stand up to sauces and liquids. How does this recipe compare to Field Roast brand? PS: makes me crazy when Sauce Stache starts making that coconut Oil fat he puts in many of his fake meats.
Texture is roughly similar. Flavor is close too I think.
I’m a glutton for gluten!❤❤❤❤ yum!!!!
Lol
I'm so tempted to try this, but I've never once been able to get rid of the funky VWG flavor. Tried all the vinegars and a few different brands of VWG.
Honestly I barely detect it anymore. Maybe I just got used to it.
can you make these from wheat flour gluten as well? Like the old traditional soak and rinse wheat flour for seitan method?
It’s a whole different method but you can I am sure.
❤️
If you can do a Field Roast sausage clone series that would be grand :) I'm here for the vegan protein
Honestly texture wise this is close.
Field roast Italian is great and 6$ a PKG. Or 6.99. so I'll be interested to try this
My biggest peeve with their product is the plastic, non-edible casing. Just weird you have to remove it.
@@PlantBasedBistro the plastic doesn't bother me one bit. Flavor is good.
Is the one that I can use my "unused" sausage machine I bought ?? I have the casing so that part is seen to
I suppose you could try but it's not really meant for that.
Thanks for the recipe! What could be a good substitute for miso? Could soy sauce work in a pinch?
It might. You could leave it out too. Or maybe tomato paste?
@@PlantBasedBistro ok great, thank you!!!
Hey! Thanks for the good idea...any chance you could suggest a substitute for bell peppers? Intolerant to them and tomatoes 😢
Thanks 👍🏼
You could simply leave them out.
Awesome recipe! I would love to make this but what can I sub for miso paste?
Salt, nutritional yeast, mushroom powder. Not the same but may work well enough. What's wrong with miso paste?
@@PlantBasedBistro awesome! actually nothing wrong with miso paste i just dont have it need to order it online will probably arrive in 1-2 weeks (perks of living in a remote island)
thank you so much!
Lol, gotcha!
Apple sage sausage would be nice.
I'll have to add that to the list!
Now that is a good suggestion
This looks interesting as I am on a real diet journey and have done a lot of experimenting. One thing I’ve noticed is very few U tube cooking channels don’t give approximate calorie counts, do you have an estimate for the “sausage”? Thanks for a good recipe and I’ll try it out!;)
The recipe is about 700 calories in total.
@@PlantBasedBistro thanks!
April 25th, 2024
Will use this one day ..!!
Is it a good idea to add sun dried tomato in the liquid mix if miso isn't available? Taking notes on your technique. Can't wait to try these 🎉
Sure. Nice umami punch there too.
@@PlantBasedBistro thanks. I ll report with how it went!
I tried this recipe turned out super great, however i don't have an insta pot so I am going to bring water to a rapid boil then let it cool a bit and sit on low you said about 90 mins. I hope it works. Anyone has any suggestions with this method. Again great recipe
You can steam them too. 90 minutes should do.
😋😋😋😍
Hi, I really appreciate this recipe as my boyfriend and I have been adding store-bought plant based sausage to our bean stews and I was anxious to try this to avoid all the additives. Two things I wanted to say and ask about: too much fennel for my taste, that is easy to adjust. I doubled the recipe because we wanted to make more. I realized after I made it that I did NOT double the water, but the consistency/texture seemed perfect as I was mixing everything together. Possibly as a result of not doubling the water, I felt like the sausage had too strong an apple cider vinegar taste. So should I reduce the apple cider to water ratio for next time?
You can adjust it to your tastes.
How do you think this would come out if I added TVP to the mix?
It’s a whole different thing that way. It would really depend on how much you add.
Do you have ANY recipes for seitan sausage that mimics “smoked” link sausage? I’ve tried several seitan sausage recipes, but have NOT FOUND a vegan (made with seitan) “smoky” flavored sausage.
Does a recipe for this kind of seitan vegan sausage not exist?! I keep hoping to find such a recipe! I don’t feel experienced enough to try & “make it up” myself.
We did smoke one fairly recently... it doesn't take smoke as well as I would like.