Chorizo style Seitan sausages

These sausages have the ultimate meat-like texture, which lots of new vegans miss. Perfect for all seasons too as they can be added to casseroles & even cooked on BBQ’s!


What You Need: 

1 onion, chopped evenly

2 cloves garlic, chopped evenly

1 & 1/4 cups vegetable stock

1/3 cup dried porcini mushrooms

1/2 cup chickpeas

3 tbsp tomato puree

1 tbsp soy sauce/tamari

1 tbsp Tideford Organics Brown Rice Miso

1 tbsp chilli oil

1/4 tsp sea salt 

1/4 tsp pepper

6 tsp smoked paprika

1 tbsp fennel seeds

1 tbsp hot smoked chilli flakes

2 cups wheat gluten

1/2 cup gram (chickpea) flour


2 large onions

2 tbsp organic olive oil

1/2 cup of vegan cider

1 tbsp raw cane sugar

Pinch sea salt & pepper


What You Do: 

1. Mix the hot vegetable stock with the porcini mushrooms and set aside for 5 minutes for the mushrooms to rehydrate.

2. Sauté the onion & garlic until softened and lightly golden.

3. Once you have sautéed the onion and garlic add it to a blender, with the remaining wet ingredients plus mushroom & stock mixture. Blitz until smooth.

4. In a large mixing bowl add the wheat gluten & chickpea flour. Add the wet mixture to dry and quickly stir with a spatula until everything is well combined. You will then need to use your hands to knead the dough for around 10 minutes.

5. Once kneaded, let the dough rest for around 10 minutes.

6. Portion the dough into approximately 8 pieces (around 110g of mixture per ball).

7. Pre heat a large saucepan filled half way high with water. Bring to the boil then turn the heat down low, so that the water is at a rolling simmer.

8. Prepare 8 pieces of foil (shiny side up and approximately 25cm long). Add a little bit of oil to the shiny side. Individually roll each piece of dough into a sausage shape with your hands then roll up in the foil. Twist each end and set aside. Do this for the rest of the dough pieces.

9. Tightly wrap each sausage individually in cling film.

10. Add the sausages to the saucepan water, pop the lid on and allow to cook for 50 mins. Don’t let them boil, just at constant slow simmer and give them a little stir every now and then.

11. Meanwhile make the cider onions & prepare the rest of your hot dog garnishes.

12. Finely slice the onions, and pre heat a non-stick frying pan. Add a little oil, onions, salt & pepper and allow them to caramelise and go nicely golden. Then add a good glug of cider & the sugar. Turn heat low and allow to continue to melt & caramelise. Stir often for about 4-5 minutes. Then set aside ready to serve.

13. After 50 minutes, check the sausages are firm. If they feel quite soft put them back in the water for an additional 5-10 minutes. If firm remove from the water.

14. Allow to cool for about 10 minutes before carefully peeling off the wrapping.

15. Pan fry in a non-stick frying pan for around 10 minutes until nice and golden. If you don’t want to cook them straight away you can freeze them & defrost later.

16. Finally serve the sausages inside the hot dog buns with the onions and sauces. Enjoy!


This recipe was created by Avant Garde Vegan using Tideford Organic’s Brown Rice Miso, available on Ocado and at selected Tescos, Co-op, Morrisons, Abel & Cole and Wholefoods stores. RRP £5.49. Tideford are proud to bring the first range of organic, fresh miso to the UK. The range also includes a delicate White Miso, Red Miso, and Soya-Free Miso.


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