» Why is there silverware in the sausage drawer? Don’t Eat Off The Sidewalk!

Why is there silverware in the sausage drawer?


 I finally got around to making a variation of Julie’s steamed seitan sausages (say that three times fast).  I went with cajun, and while trying to decide which spices to omit from the original recipe, I looked at my box of Old Bay seasoning and noticed that a lot of those spices are included in it.  So that was pretty easy.  I decided to include hot sauce and roasted red peppers, too.  I was worried that I would either add too much seasoning and sauce and they’d be really hot, or I wouldn’t add enough and they would be boring.  But I think I did a pretty good job of getting sort-of-spicy but not too spicy sausages.


I copied Julie’s directions and then just edited them to fit my changes, so credit for that still goes to her.



2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp vegetarian chicken powder (mine is salty so I didn’t add extra salt)

1 tbs fennel
1 1/2 tbs Old Bay seasoning

1 tsp smoked paprika
1 tsp italian spices (or thyme if you’re not out like I was)

1/2 tsp red pepper flakes
black pepper
2 c water
2 tbs soy sauce
3 tbs olive oil

~1/3 c minced roasted red peppers
1/2 – 1 tbs hot sauce (I used 1/2, but in case you want hotter)

Mix together all of the dry ingredients. Whisk together the water, olive oil, soy sauce, peppers, and hot sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Note:  I actually used 2 and 1/8 cup of water, but my dough was reeeeeally wet so I just went ahead and reduced it to save you the trouble of adding more flour to your dough.

Action shots!  I bought a steamer insert for six bucks so I could go ahead and make a full batch.

Steaming.  Look at how roomy.

And with peppers and onions and rice, the way it was meant to be.  The cucumbers in the background are there because I wanted a fresh vegetable and didn’t feel like a salad.

I apologize if there are any typos, i’m pretty tired.

posted: 08 March 4
under: food, pictures, recipes

  • Amy

    Awesome! New kitchenware is always fun. Nice Scrubs reference BTW….

  • Those look really good! I like the roasted red pepper idea!

  • Tami

    That method is really great for the sausages. I can’t wait to try your variation. Thanks!

  • I keep making these & intend to make variations, but never get around to it. Yours look killer!

  • Mmm, looks nice and hearty. I *love* veggie sausage so this sounds like a great one to try for Mr. Cakespy and myself!

  • It is amazing how much of a sausage-making party people have been having!
    Your action shots are great! How much fun did you have making the sausages….maybe I am lame but it was the most fun I have had in a while.

    Great blog.

  • Renee

    I made Julie’s recipe today (wih a few personal tweaks), and it is RIDICULOUSLY delicious! I totally purchased roasted red peppers and Old Bay today, and has no idea why and NOW I remember that is was a variation in your recipe…haha – I’ll have to try yours next time!

  • Kim

    Just made these and they rock! This was my third attempt at different vegan sausage recipes and I’ve finally hit upon a winner. I didn’t have vegetarian chicken powder so I used a bit of montreal steak seasoning instead. They turned out awesome. Too spicy for the kids, but more for me and hubby!

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  • chief

    Consider steaming them in corn husks ala tamales. I do, it works and I feel better about it.