Bethany's Vegan Kitchen

Meaty seitan sausages, flavoured with smoked paprika, liquid smoke and caramelised red onion. The sweetness from the caramelised onion balances out the smoked flavours really well. They would be perfect finished off on a barbecue, or you can fry them like I did, both ways will work

For the caramelised onions, you’ll need;

1. Two red onions, topped and tailed then sliced thinly from root to tip
2. One tablespoon of oil
3. A pinch of salt and pepper
4. Two teaspoons of red wine vinegar

Method;

• Heat the oil in a frying pan over a medium low heat. Add the onions, sprinkle over the salt and pepper, then leave them to cook for 30 minutes
• Only stir the onions occasionally, they’ll need time to caramelise so stirring them too often may disrupt this
• Once they’re cooked down, deglaze the pan with the vinegar. This lifts off anything stuck to the bottom of the pan, ensuring no flavour is left behind. They should look something like this
  

Now we can move on and make the sausages

Yield; Six large sausages Cook time; 30 minutes

You’ll need;

1. Caramelised onions you made earlier
2. 200ml hot water
3. 50ml light soy sauce
4. One tablespoon tomato puree
5. One tablespoon of liquid smoke
6. 200g/7oz vital wheat gluten
7. 40g/1.4oz chickpea flour
8. 30g/1oz nutritional yeast
9. One tablespoon of both dried oregano and garlic powder
10. Two tablespoons of smoked paprika

Method;

• Add the wet ingredients, the first five listed, into a jug. Then use a stick blender (or regular blender) to blend until totally smooth
• Then mix all the dry ingredients together into a large mixing bowl. Once mixed, add the wet ingredients and mix until a dough forms
• Knead the dough for five minutes, you’ll feel the gluten start to develop. Then divide the mixture into six equal pieces, roll each piece into a sausage shape and wrap securely in foil
  
• I promise they will look amazing when they’re cooked, they do look rather unfortunate before you cook them. Pop them into a large saucepan of boiling water, immediately reduce the heat to low, then put the lid on. Give them 30 minutes to cook
  
• Once they’re cooked they’re ready to eat, but they’re even better if you finish them off on a barbecue or in frying pan
  

Then top them with whatever you fancy, I chose the keep it simple with just ketchup and mustard