Grilled Seitan Sausages with Apples and Cider

Whisk together vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, fennel seeds, sage, garlic powder, onion powder, black pepper, salt, and caraway seeds in a large bowl. In a separate jug, combine cold vegetable stock, soy sauce, tomato paste, and olive oil. Pour the wet mixture into the dry and stir until a shaggy dough forms, then knead for 2 minutes until smooth and elastic.

Divide the dough into 8 equal portions. Roll each into a sausage shape approximately 12cm long. Wrap each tightly in a square of aluminium foil, twisting the ends firmly to form compact cylinders.

Set up a steamer over simmering water. Arrange the foil-wrapped sausages in the steamer basket, cover, and steam on medium heat for 30 minutes, turning once halfway through, until the sausages feel firm to the touch.

Remove sausages from the steamer and allow them to rest, still wrapped, for 10 minutes. Unwrap carefully and transfer to a plate.

Heat a heavy-based grill pan or cast-iron skillet over high heat until it begins to smoke. Brush the sausages with a thin film of olive oil and grill for 8–10 minutes, turning every 2 minutes, until deep char marks form on all sides. Remove and set aside.

Reduce the heat to medium. Add 1 tbsp olive oil to the same pan and cook the onion with a pinch of salt for 8 minutes, stirring occasionally, until softened and golden at the edges.

Add the garlic and apple wedges and cook for 3 minutes, turning the apples once, until they begin to colour.

Pour in the dry cider, add the thyme sprigs and bay leaf, and let it reduce for 6 minutes over medium-high heat until the liquid is reduced by half and smells sweet and sharp.

Add the extra vegetable stock and Dijon mustard, stir to combine, and simmer for 3 minutes until the sauce coats the back of a spoon.

Stir in the apple cider vinegar and vegan butter off the heat, swirling the pan until the butter is fully incorporated and the sauce is glossy.

Return the grilled sausages to the pan, nestle them into the sauce and apples, and warm through over low heat for 2 minutes before serving.