How I Make Plant Based Italian Sausage with Seitan

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.
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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
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[@PlantBasedBistro]

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!

[@peterbrown9036]

I would love to see a great chorizo recipe.

[@PlantBasedBistro]

Chorizo.... I should be able to do that. Keep an eye out for it!

[@timbo402002]

Hotdogs....

[@PlantBasedBistro]

@@timbo402002 definitely. I'm with you and will get to work on that!

[@kathryngannon485]

@@timbo402002 Yes.

[@yvanpearson7024]

Made the recipe, it was great. Not crazy greasy or salty like Field Roast. One sausage was enough to fill me up.

[@dellagustin]

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.

[@PlantBasedBistro]

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.

[@chantjones33]

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.

[@jaimemotherofbulldogs5290]

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 👌

[@PlantBasedBistro]

Wonderful!

[@sherrymason-talley5529]

THANK YOU FOR BEING SO PATIENT AND MAKING YOUR RECIPES SIMPLE AND EASY TOO FOLLOW WITHOUT A MILLIONS INGREDIENTS, I JUST LOVE YOU❤❤

[@PlantBasedBistro]

Careful… my wife might get jealous! :)

[@sherrymason-talley5529]

@@PlantBasedBistro 😂🤣😂

[@justaguy6216]

Rice paper or soy sheets are really good vegan sausage skins.

[@ThredithUndomiel]

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.

[@SherryEllesson]

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!!

[@jimcrain412]

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.

[@PlantBasedBistro]

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.

[@mykneeshurt8393]

Fennel is key for these things. I use it in my pizza sauce as well.

[@PlantBasedBistro]

Agreed for the sausage but… I don’t put it in pizza sauce :)

[@blondelightning6200]

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 KZbin 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.

[@PlantBasedBistro]

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.

[@blondelightning6200]

@@PlantBasedBistro Awesome!! Thanks for letting me know! Looking forward to seeing that!

[@shellieasdf4869]

What a great recipe. The texture is perfect as is the flavor. I just can't roll them up as nicely as you do. 🙂

[@PlantBasedBistro]

Just a little practice!

[@stephensano9156]

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!

[@PlantBasedBistro]

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 :)

[@lilmorelli7021]

@@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...

[@vnoble6929]

Such high quality content, can't wait to see your channel grow. I'm going to try this recipe too.

[@PlantBasedBistro]

Thank you. Growing a channel is hard! We're trying to present really approachable content in an entertaining way.

[@dereinzigwahreRichi]

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!

[@PlantBasedBistro]

Awesome! Happy to help.

[@sherryclinton9854]

Can't wait to try this . I miss Italian , polish & other delicious sausages so much .

[@PlantBasedBistro]

Same. I am working on kielbasa too :)

[@lilmorelli7021]

@@PlantBasedBistro YES! Kielbasa, yum!

[@edprotas4148]

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!

[@kalmisto]

This recipe is insanely good!

[@PlantBasedBistro]

Glad you enjoyed it!

[@stevethecat9194]

Love it when awesome content like this pops up on my feed. It's like finding $20 in your pocket.

[@backdraft57]

LOL! Stumbled upon this. It's my Brewing teacher now teaching me to make sausage! 😎

[@geno5169]

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

[@lindsaytoussaint]

It’s the Vizzini quote tshirt for me! I make Seitan very often and this sounds amazing. Will try this this weekend.

[@PlantBasedBistro]

Wonderful!

[@christschild818]

Great video. They look delicious. I was looking for a great vegan meat recipe. I found it.

[@jennamakesbugs]

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.

[@PlantBasedBistro]

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.

[@jennamakesbugs]

@@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.

[@PlantBasedBistro]

@@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!

[@LoveWiena]

@@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

[@kefirheals7383]

Yay! My husband misses his Italian sausage too. He loves the fennel!

[@recreepy]

The flavors in this dish are so well-balanced and delicious.

[@PlantBasedBistro]

Glad you liked it!

[@caitlynmartin7698]

That roll method is phenomenal

[@stephensano9156]

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.

[@pamhall8702]

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.

[@PlantBasedBistro]

Thanks for watching :)

[@nommh]

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.

[@seagreenblue4052]

Such a good recipe for vegan sausage. I would never have contemplated making it if I didn't watch this video. Thank you much.

[@PlantBasedBistro]

You are very welcome! Thanks for watching.

[@madelinehall8944]

Nice recipe. Thank you. I roasted my basen flour to add a little smoky and nuttiness.❤❤

[@JosephineG101]

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 :)

[@PlantBasedBistro]

Awesome! Thank you!

[@kalo924]

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.

[@PlantBasedBistro]

You’re welcome. Today we have a breakfast sausage coming out.

[@hammockmonk]

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!

[@PlantBasedBistro]

I wouldn't say this has a bready flavor at all.

[@sharynpetryczanko7306]

This is great! So happy you made it without oil!! Niiiiice.

[@jennelleschulzeck9426]

Always looking for another plant-based sausage of any kind. Thank you.

[@PlantBasedBistro]

Thank YOU for watching!

[@Momma_Tomma]

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.

[@PlantBasedBistro]

Some people are concerned about aluminum foil touching food so we show the parchment.

[@dimitriosdoulgeris4659]

Thank you for making one of my wishes come true that I can gobble all the meat I am going to make with your recipes without any animal being forced to get hurt or killed.

[@TimeyWimeySciFi]

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!

[@PlantBasedBistro]

That makes you an omnivore :)

[@yarukineez0]

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

[@Whiskeytango2178]

I’ve been a wee bit intimidated about trying to make seitan - but this made it seem like I can do it! Thanks! 💚

[@PlantBasedBistro]

This one might be easier for a beginner: How I make a Simple Seitan - Easy Plant Based Meat Substitute kzbin.info/www/bejne/hWXLfq15n8qjodk

[@Whiskeytango2178]

@@PlantBasedBistro thank you so much! Will try it! :D

[@hackn22]

Thank for this video. I made it and it turned out quite good. I did use tahini instead of miso.

[@PlantBasedBistro]

They are very different but.. sure if you liked it!

[@TimaleqBanda]

I tried this and all I can say is thank you!!!!!!!!

[@PlantBasedBistro]

Happy to hear it!

[@LisaBeatsCancer]

Just found your channel and wow....looks Fantastic! Excited to try your recipes. What kind of blender is that?

[@PlantBasedBistro]

Thanks! Hope you enjoy! It's a Vitamix.

[@tatjanasiljeg2429]

Thanks for recipe - I was looking for something like this and this looks great! 🙏😊

[@JADE1300]

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.

[@PlantBasedBistro]

Texture is roughly similar. Flavor is close too I think.

[@JohannaVanWinkle]

Awesome! I can hardly wait to make this!

[@kismypencek6185]

Yayyy i miss it too! Thanks for sharing. Can't wait to try it.

[@christophergallo3495]

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.

[@christophergallo3495]

You just might get me back on the wagon.

[@PlantBasedBistro]

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.

[@kalo924]

Tofurky ew

[@Nelli77210]

@@PlantBasedBistro But i heard veganism tends to make men effeminate. Doubtful mind asks questions.

[@disastrid]

This video is brilliant. Thank you so much, I'm going to try this out tomorrow 😊

[@PlantBasedBistro]

Awesome, thank you!

[@vanscran1672]

Yes a very good video and recipe, I'll give it a go, thanks. UK 😊

[@PlantBasedBistro]

Hope you enjoy it!

[@thistlestovines]

LOVE your explanations, this looks great! 🔥

[@PlantBasedBistro]

Glad to help!

[@paradisestruggle404]

I love it. I’m doing it. Thank you for sharing!

[@newmexivegan6737]

Dude! That tshirt is everything!

[@bostjerndahl1779]

Ooh. Thank you for the technique. I got so many ideas from this. Thanks.

[@PlantBasedBistro]

You're very welcome! I'm still working on sausage techniques and recipes. It's a constant learning curve!

[@bostjerndahl1779]

@@PlantBasedBistro First he learns. Then he teach 😀

[@PlantBasedBistro]

Hmm... I am kinda doing both at once most times!

[@bostjerndahl1779]

@@PlantBasedBistro Yeah. Best answer 😁

[@שירשיר-ש3ק]

Such a great tutorial, thank you for the details it looks amazing!

[@PlantBasedBistro]

You are very welcome. Thank you for watching!

[@cookingprincess327]

Apple sage sausage would be nice.

[@PlantBasedBistro]

I'll have to add that to the list!

[@darkchocolategirl51]

Now that is a good suggestion

[@humphpreycorrell3482]

Thank you for sharing this with me ❤❤I am a vegan 😅

[@PlantBasedBistro]

You are welcome.

[@colleenalcantar9061]

I love your channel. I will make for my hubby.

[@PlantBasedBistro]

Thanks for watching!

[@conniesrawsomekitchen]

Great job on your sausages

[@PlantBasedBistro]

Thanks!

[@sherierodrigues1569]

So glad you just popped up for me. Like you already. Sherie Rodrigues from Australia

[@PlantBasedBistro]

Welcome! Thanks for watching!

[@sherierodrigues1569]

@@PlantBasedBistro 👍

[@LLJerseyGirl]

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.

[@PlantBasedBistro]

You can just leave the chili flakes out :)

[@keg1dog]

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!;)

[@PlantBasedBistro]

The recipe is about 700 calories in total.

[@keg1dog]

@@PlantBasedBistro thanks!

[@jackeldogo3952]

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!

[@PlantBasedBistro]

Awesome! Thanks for watching.

[@mumssimplerecipes4245]

Brilliant recipe! Perfectly done

[@PlantBasedBistro]

Thank you and thanks for watching.

[@muadddib]

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?

[@PlantBasedBistro]

Didn’t miss it on these but…. Rice paper works well.

[@muadddib]

@@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

[@merrilynblackmore6962]

Going to try this.

[@martinadirusso9478]

Impressive!! I will try

[@PlantBasedBistro]

Hope you enjoy them!

[@MaayanMorMusic]

Looks awesome! Great job!

[@lissyyy5500]

I don't even know what an italien sausage is but this vegan version looks really amazing

[@PlantBasedBistro]

In a previous life… I think I lived on Italian Sausages!

[@DanteVelasquez]

Looks delish

[@FishmanEricRussell]

Great job! Thanks for the share

[@PlantBasedBistro]

You are very welcome!

[@yvanpearson7024]

If you can do a Field Roast sausage clone series that would be grand :) I'm here for the vegan protein

[@PlantBasedBistro]

Honestly texture wise this is close.

[@kalo924]

Field roast Italian is great and 6$ a PKG. Or 6.99. so I'll be interested to try this

[@PlantBasedBistro]

My biggest peeve with their product is the plastic, non-edible casing. Just weird you have to remove it.

[@kalo924]

@@PlantBasedBistro the plastic doesn't bother me one bit. Flavor is good.

[@nikosagelos2345]

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 🎉

[@PlantBasedBistro]

Sure. Nice umami punch there too.

[@nikosagelos2345]

@@PlantBasedBistro thanks. I ll report with how it went!

[@jt659]

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.

[@PlantBasedBistro]

Honestly I barely detect it anymore. Maybe I just got used to it.

[@nazihahere]

April 25th, 2024 Will use this one day ..!!

[@JawBang]

I am so glad you did not use nutritional yeast because I am allergic to it. Thanks I will be making this.

[@PlantBasedBistro]

It can usually be left out of any recipe if you're allergic.

[@PlantBasedBistro]

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.

[@FruitfulVine1323]

Looks good

[@pryorinc5827]

Thanks for sharing ‼️

[@PlantBasedBistro]

Welcome!

[@LMF5000]

Do you think coconut flour would be a good substitute for thr chickpea flour?

[@PlantBasedBistro]

Not really similar at all, but might work. More nutritional yeast would also work.

[@rakiyeaah]

Thanks for the recipe! What could be a good substitute for miso? Could soy sauce work in a pinch?

[@PlantBasedBistro]

It might. You could leave it out too. Or maybe tomato paste?

[@rakiyeaah]

@@PlantBasedBistro ok great, thank you!!!

[@miar600]

Hey! Thanks for the good idea...any chance you could suggest a substitute for bell peppers? Intolerant to them and tomatoes 😢 Thanks 👍🏼

[@PlantBasedBistro]

You could simply leave them out.

[@elbee577]

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.

[@PlantBasedBistro]

We did smoke one fairly recently... it doesn't take smoke as well as I would like.

[@ljr8819]

Is the one that I can use my "unused" sausage machine I bought ?? I have the casing so that part is seen to

[@PlantBasedBistro]

I suppose you could try but it's not really meant for that.

[@darkchocolategirl51]

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

[@PlantBasedBistro]

You can steam them too. 90 minutes should do.

[@teriaponte4466]

I have made this recipe twice both times the dough was very wet. I did not blend to much either I don’t know why. Flavor is good

[@PlantBasedBistro]

Different varieties of vital wheat gluten maybe? Try using less water.

[@PlantBasedBistro]

You have to work the dough a bit though!

[@Nathan_josias]

😮 delicious

[@vilmabock478]

Great Advice! 🤗💯

[@PlantBasedBistro]

Thank you 🙌

[@vilmabock478]

😊 From Europe, I made them for Christmas and they are YUMMY! 😋 I am making them again today. Thanks! This is the best recipe on KZbin using Seitan. 😎

[@PlantBasedBistro]

@vilmabock478 wow, thank you!

[@priscillawrites6685]

Thanks so much for this recipe. I purchase vegetarian sausage at the grocery store. Taste is decent, but the sodium is way too high. Will be making your recipe soon.

[@PlantBasedBistro]

Thanks! We have the same issue with store bought stuff.

[@CulinaryHyderabadiClassics]

Thanks for sharing 🙏

[@PlantBasedBistro]

Of course! Thanks for watching!

[@WhatDoesEvilMean]

You can get rid of the weird taste of TVP by soaking it for 10 minutes, squeezing out all the liquid, then soaking it again for 10 minutes, squeeze out all the liquid again. That’s it :)

[@PlantBasedBistro]

That would wash away a lot of the flavors and spices though, wouldn’t it?

[@PlantBasedBistro]

I think you mean vital wheat gluten though…

[@dennysmith5284]

Curious: could these sausages be air-fried without any casing? I.e., are they firm enough to say together in the air fryer?

[@PlantBasedBistro]

There is no casing. Air frying would make a totally different texture though.

[@dennysmith5284]

Thx. New to seitan, so, I'll do it your way for sure. But one day, I"ll try that air fryer just to see what happens. Thx. for all that you do. @@PlantBasedBistro

[@PlantBasedBistro]

It will probably get spongey :)

[@dennysmith5284]

Thx. I'll put 3 in the steamer or instapot, and one in the air fryer. That should answer all my questions. Thx again. @@PlantBasedBistro

[@lkaneshiki]

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?

[@PlantBasedBistro]

You can adjust it to your tastes.

[@pamelaflores4129]

That's a fine looking sausage, sir.

[@PlantBasedBistro]

Thanks!

[@salvecarmelapoche2078]

Awesome recipe! I would love to make this but what can I sub for miso paste?

[@PlantBasedBistro]

Salt, nutritional yeast, mushroom powder. Not the same but may work well enough. What's wrong with miso paste?

[@salvecarmelapoche2078]

@@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!

[@PlantBasedBistro]

Lol, gotcha!

[@peterpiper5300]

i wonder if this can be meatloaf style so i dont have to individually wrap them.

[@PlantBasedBistro]

Yes but you need to cook a lot longer. Maybe 2-2.5 hours.

[@eatsamazingwithsusan]

Yummy nice share nice to be here see u around

[@PlantBasedBistro]

Thank you so much 😊

[@douluvsit]

Wow! I instantly subbed! Do you know if I can bake this instead and for how long?

[@PlantBasedBistro]

Baking may dry them out too much. You can steam them though.