Vegan “Mexican Sausage”

Last February I tried my hand at homemade seitan using Elise’s super-easy recipe.  On Monday, during my bulk cooking frenzy (Mmm Mmm, red beans and kale), I decided it was time to try it again.

I mostly followed the recipe (I didn’t have chickpea flour so I used a spelt and for the liquid I used a veggie broth/water mix).  Once mixed I divided the seitan “dough” in two. I rolled up one half as a log and used the other half to make “sausages” by simply adding one teaspoon of taco seasoning (thus Mexican sausage versus Italian sausage).

I rolled up four little sausages and placed them on the same baking sheet as the log seitan.

I followed Elise’s suggested baking time…

Mexican "sausage" with sauerkraut and mustard

…and they came out great!

Next time I might add a bit more liquid.  There was so much that I cut the log in half and tossed it in the freezer. I also froze two of the sausages.

If you haven’t yet tried making seitan, and want to get your feet wet with a simple recipe, you must try this one!

Have you made seitan? 

12 thoughts on “Vegan “Mexican Sausage””

  1. I make seitan for The BF all the time. Easy, cheaper, & more delicious than store bought. Your version here sounds yummy!

  2. Awesome.  I made seitan a few times, and the omnivore in the house LOVES it.  These look great.  I’ll have to follow your links and see if I can figure out how to recreate it.

  3. I make a lot of seitan for my reformed meat & potatoes husband. It’s so easy (and so much better, I think) than the store bought. The recipes in La Dolce Vegan are always good. I must try this recipe, now. You make it look so good!

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