Olive and Chickpea Seitan Sausages
Ever since I saw Laura’s Savory Black Olive Seitan, I’ve been meaning to make seitan sausages with olives. When making seitan sausages, mine often come out a little bit too stiff and with a gummi-like texture. I’ve been working on this problem and I think I found the solution. I steam my sausages like Julie and I add legumes to them like Isa.
With these little tricks the sausages come out very tender. You can slice them up and fry them, you can crumble them, you can eat them straight away or on a slice of bread and tossed into a bowl of soup.
Olive and Chickpea Seitan Sausages (makes four logs)
Dry mixture:
120 g (3/4 cup plus 2 T) gluten powder (vital wheat gluten)
20 g (4 T) chickpea flour
25 g (1/4 cup) nutritional yeast
1 t smoked salt (or regular salt and a dash of liquid smoke)
1 t dried thyme
1 t dried rosemary
1 t dried oregano
1 t fennel seeds
Wet mixture:
90 g (1/2 cup) cooked chickpeas, mashed
240 ml (1 cup) water
2 T pesto Arrabiata (or whatever red pesto you have on hand)
2 cloves garlic, minced
2 t chipotle in adobo, minced
45 g (1/4 cup) chopped green olives
1 1/2 t paprika
pepper to taste
Put a steamer basket in a large pot, add a few inches of water and cover. Bring to a boil.
Mix all the dry ingredients in a bowl. Mix the wet ingredients in another bowl and carefully pour them into the dry mixture. Mix with your hands until all ingredients are well incorporated. Divide into four parts.
Place each piece on a sheet of foil and wrap tightly. Place in your steamer and steam for 40-50 minutes. Remove from pot and let cool completely. Remove foil. Store in an airtight container in the fridge.
fantastic! jetzt bin ich hungrig.
Another amazing seitan recipe! Wish I could indulge, they look so fabulous.
i’m loving this! i think i’ll try it this weekend. awesome – thank you!
YUM thanks for the recipe. I haven’t tried adding beans to my seitan sausages, sometimes mine come out a little rubbery too! I’ll have to try this trick.
Yum! These look so good! What do you recommend for vegan wurst for currywurst? We’ve only experimented with store bought vegan wurst..good luck with those but it would be fun to make them instead. So P thinks German hotel food is bland like how I think American hotel food is? Interesting! There are two major food service companies who provide the food for most American hotels and I *think* that is why our stuff tastes the same. Maybe P has found the same in Germany? I’ve mainly stayed in Ibis and Best Western so they are my only benchmarks of German hotel food.
I’ve never tried to make vegan currywurst. And I have to admit…I have never tried real currywurst. But according to P there are many different opinions on the topic of currywurst. He recommends to make a mild seitan sausage, then fry it, cut it into pieces and add your curry sauce. If you want to use this recipe you might want to leave out the olives and the chipotles and add more herbs instead. P recommends majoram.
oh, Mihl – these look scrumptious! i’m going to have to try them out – they look soooo goooood! i’m picturing all the awesomeness i can incorporate your olive and chickpea seitan sausages in right now! mmmmmmm!
I can’t believe I never thought of adding olives (my favorite food) great idea!
Olives and chipotle in sausage? These are absolutely perfect!
I’m with you- I like the beans in my sausages.
These sound delicious! My seitan logs always seem a bit dry and chewy, so maybe steaming will help.
this will make a nice project on my detention sunday. since i’m trying to purge my home of chametz and kitnyiot it’ll hafta wait until passover is done.
I’ve tried a couple variations on this recipe, and I LOVE THEM! But olives and chickpeas are two of my favorite foods! So I’m definitely gonna make this soon!
Oh, I love chickpea-anything, so maybe these will restore my faith in seitan! I’ve had a number of underwhelming experiences, but these do sound good.
I had a complete seitan disaster last night. I’m feeling inspired again, these look great! Nice post.
Jenn
Yum!!! I love faux sausages, they’re so scrumptious!
Those look super tasty!
I am very much in love with seitan sausages and these ones sound incredible! I can’t wait to give them a try!
those sausages look so gooood!! i haven’t made any in a while, this has me craving some!
Those look rad–I’m always in the market for a new sausage recipe!
I am sold on steaming seitan – way better texture I think. I can’t wait to try this – brilliant idea adding those olives in!
WHAT!!!??!!? I couldn’t click on this post fast enough once I read the title. This looks phenomenal and I will be trying it just as soon as I can get my greedy little mitts on the ingredients. Seriously, well done!
Hey, nice idea: olives. Thank you: now I really want to make my own sausages again.
O, I really have to try and find some gluten around here!
Oh my, they look fabulous! I’ve always been intimidated by homemade sausages, but one of these days I’m going to have to put my fears aside and make some.
Thank you for your happy birthday wishes! :)
Yum!! I haven’t made my own seitan yet. One day!
I LOVE Julie’s sausage recipe, but I’ll bet I love your recipe more! I think they are so fun to make, even though I can’t eat them :(
Oh, yum! My boyfriend devours olives by the jar; I’ll definitely have to give this recipe a shot.
I love olives and chickpeas (in fact I’m eating them in my dinner right now), and I’ve been meaning to make sausages for a while now. These look great!
How cool! I’m sure I’d love these – thanks for sharing the recipe. :)
Yum, I have yet to make my own sausage, I’ll have to bookmark this recipe!
oooh! chipotle, chickpeas and olives, who could resist? I’ve tried seitan sausages and they didn’t come out right. I think your solution w/ the chickpeas would work out well. thanks for the tip!
mmmmmmmm these sound so good!!! I love Julie’s basic italian sausage but have yet to try other flavors. This one is definitely going to be next! Thanks for the idea! Oh and lovely blog! I’ve been reading it for awhile. I’m in Amsterdam so if you’re ever up here please give me a shout!
I just made a batch of these, and they smell like Thanksgiving. Gosh oh gosh!
[...] I’ve made these bean-seitan sausages a few times now, including breakfast sausages, bratwurst and olive & chickpea sausages. For the latter, I used the seasonings in Mihl’s recipe for Olive and chickpea seitan sausages. [...]