Sundried Tomato Seitan Sausages

by Edward Daniel
Caption of Sundried Tomato Seitan Sausages. Image by Edward Daniel (c).

Sundried Tomato Seitan Sausages make a great addition, and a great lazy day accompaniment. This recipe yields about 13 or 14 sausages – I keep some in the freezer for when unexpected guests may drop by and stay the evening. But otherwise, they’re just great to have around.

Caption of Sundried Tomato Seitan Sausages. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 190g vital wheat gluten
  • 20g nutritional yeast
  • 150g butter beans
  • 1tsp soy sauce
  • 2tbs olive oil
  • 1tsp tahini
  • 1tsp paprika
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp thyme, dried
  • 1tbs chia seeds
  • 200ml retained water
  • 200g organic firm tofu
  • 25g sundried tomatoes, dried
  • ½ tsp salt


  1. Soak the butter beans in filtered water overnight. Pressure cook the beans in adequate water for 30 minutes. Drain the beans and retain the water for later
  2. Place the beans in a food processor and blend until smooth. Set to one side.
  3. In a high-speed blender whizz the chia seeds until fine.  Add to a large mixing bowl, and combine with the wheat gluten, nutritional yeast, paprika, onion and garlic powders, thyme, salt.
  4. Combine in the beans into the mixture.
  5. Whizz together the retained water, sundried together and tofu.  Add to the mixture together with the olive oil, soy sauce and tahini too. Use a spatula initially and then hands.
  6. Knead the dough until it is soft, fluffy and airy. Form into a rectangle and lie in cling film. Set to one side for a couple of hours.
  7. Cut and measure roughly 70g to 75g of the sundried seitan mixture and place on a large tray lined with parchment paper. Then using your hand shape the mixture into sausage shapes.  This recipe should yield about 13 to 14 sausages.


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