What kind of steamer works for this recipe?

A bamboo steamer works well and is what I use when making these sausages. Any steamer setup will work, though, as long as the sausages sit above the simmering water so they cook in steam rather than making contact with the water. A metal steamer basket placed inside a pot works just as well.

Why does the dough feel sticky before shaping?

That’s normal. Seitan dough should feel soft and slightly tacky at this stage. If the dough is stiff or dry, the finished sausages tend to be dense rather than tender. If the mixture is extremely loose, add a little more vital wheat gluten (about a tablespoon at a time) until it holds together.

Can I skip the shiitake powder?

The sausages will still hold together without the shiitake powder, but the flavor will be noticeably flatter. Ground dried mushrooms add concentrated savory depth to the mixture. Another dried mushroom powder, such as porcini, can be used if needed.

Vegan Italian Sausage (Seitan Sausage with Farro)

Ingredients

½ cup farro, crushed into coarse pieces in a coffee grinder or food processor
¾ cup shiitake powder (grind dried shiitake mushrooms in a spice or coffee grinder until fine)
3 cups water
2 tablespoons soy sauce
2 tablespoons refined coconut oil
1 tablespoon vegan Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon sesame oil
1 tablespoon fennel seeds
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
1¼ cups vital wheat gluten, plus up to 1/4 cup more if needed
cooking spray

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Instructions

Cook the farro base

Place the crushed farro and shiitake powder in a medium saucepan.
Whisk in the water and bring to a boil over medium-high heat.
Cook uncovered for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Remove from the heat.

Season the mixture

Stir in the soy sauce, coconut oil, Worcestershire, liquid smoke, sesame oil, fennel seeds, onion powder, garlic powder, salt, and black pepper.
Let the mixture cool for several minutes so it’s warm but not hot.

Form the dough

Add the vital wheat gluten and stir until a soft dough forms. The mixture should feel soft but shapeable, not stiff. If it’s too loose, add more vital wheat gluten a few tablespoons at a time until the dough can hold its shape. Avoid kneading—just mix until combined.

Shape the sausages

Divide the dough into 4 portions and roll each piece into a sausage about 6 inches long.
Spray four 8-inch squares of foil lightly with cooking spray. Place a sausage on each piece and roll the foil around it, twisting the ends to seal.

Steam

Set a steamer basket or bamboo steamer over a pot of simmering water. The water should sit below the basket, not touching it.
Place the wrapped sausages in the basket, cover, and bring the water to a boil, then lower to a simmer. Steam for 1 hour, checking occasionally to replenish the water if needed.

Cool

Let the sausages cool completely in the foil. This allows the gluten structure to firm up so the sausages slice cleanly.
Refrigerate or freeze until ready to use.
Slice and brown in a hot skillet with a little oil and serve.

Notes

Let the sausages cool before slicing: After steaming, the gluten structure is still soft. Cooling the sausages completely in the foil allows them to firm up so they slice cleanly instead of tearing.
The dough should feel soft, not stiff: When the vital wheat gluten is mixed in, the dough should be just firm enough to shape. If it feels tight or rubbery at this stage, the finished sausages will be dense.
Crush the farro before cooking: Grinding the farro into coarse pieces helps it integrate into the dough. Whole grains won’t distribute evenly and can create hard spots in the finished sausage.
Brown for the best flavor: These sausages are fully cooked after steaming, but they taste best sliced and browned in a skillet. The edges crisp and caramelize, which deepens the flavor and improves the texture.
Storage: Once cooled, keep the sausages in an airtight container in the refrigerator for up to 5 days.
Freezing works well: Once cooled, wrap the sausages tightly and freeze for up to a few months. Thaw in the refrigerator overnight, then slice and brown as usual.

Author: erin wysocarski
Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dinner, Lunch
Method: Boiled, Steamed
Cuisine: Italian-inspired
Diet: Dairy-Free, Vegan, Vegetarian