Gluten Free Seitan: [ Ссылка ]
It's a sausage Jim, but not as we know it. That's right, gluten free vegan sausages are not only possible; they're delicious! For this first foray into mock meat tube manufacturing, I aimed for a chorizo flavour profile. While the colour needs more work, the taste was incredible; loads of deep and complex flavours, with the funky brightness that I remember from my meat-eating days.

I also used summer roll wrappers (rice paper) to make "skin" on the outside of the sausages. Although it was fiddly, it was incredibly effective! They had that distinct snap as I bit into them. It's worth getting square ones if you can, it'll make wrapping them much easier as the round ones need to be trimmed and that makes it even more fiddly! This could also be done with proprietary sausage skins; I've had a Google, and vegan ones are widely available. I'm not how to stuff them without an extruding machine though; I think manually ramming the mixture into them with the end of a wooden spoon might just split the casings. I did just see a handheld gizmo on Amazon that was cheap, so perhaps I'll buy some in the future and have a go.

See the pinned comment for recipe notes and tips

In this video, you'll learn;
✅ How to drain tofu
✅ How to crumble tofu
✅ How to make vegan bacon flavour
✅ How to make vegan chorizo flavour
✅ What is psyllium husk?
✅ How to use psyllium husk as a binder
✅ How to use pea protein for bulk
✅ How to shape vegan sausages
✅ How to cook vegan sausages in the Instant Pot
✅ How to cook vegan sausages in the oven
✅ How to make sausage skin from rice paper

A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions

Vegan Sausage Ingredients:
300g (3.6oz) Super Firm Tofu
300g (3.6oz) Smoky Super Firm Tofu
1½ tsp Sumac
½ tsp Garlic Powder
1 tsp Onion Powder
1 tsp MSG
¼ tsp Salt
¼ tsp Black Pepper
1 tbl Chicken Flavour Stock
1 tsp Beetroot Powder
3 tbl Smoked Paprika
2 tbl Tomato Puree
2 tbl Brown Miso
1½ tsp Tequila
4 tbl Extra Virgin Olive Oil
2 tbl Nooch (nutritional yeast)
2 tbl TVP Mince (dry)
2 tbl Psyllium Husk Powder
2 tbl Pea Protein
½ tsp Apple Cider Vinegar
Summer Roll Wrappers (for skin)

Mentioned Links:
Recipe inspired by Gaz Oakley;@avantgardevegan
Vegan Chicken Liver Pate: [ Ссылка ]
Gluten Free Tofu Seitan: [ Ссылка ]

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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!

Timestamps:
00:00 - We're making gluten free vegan sausages!
00:48 - Draining and crumbling tofu
01:57 - Creating vegan chorizo flavour
07:19 - Using psyllium husk and pea protein to bind and bulk
09:00 - Shaping the gluten free vegan sausages
11:11 - Cooking gluten free vegan sausages in the Instant Pot and oven
17:42 - Using rice paper to make sausage skin
19:03 - Eat!
22:07 - Variations and ideas for improvement

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