Vegan Mustard Seitan Sausages

Combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, white pepper, salt, and ground fennel seeds in a large bowl and whisk together. In a separate jug, whisk together the cold vegetable stock, 2 tbsp Dijon mustard, soy sauce, and 1 tbsp olive oil.

Pour the wet ingredients into the dry and mix with a fork until a shaggy dough forms, then knead firmly for 3 minutes until smooth and elastic — the dough should feel springy and hold its shape without sticking.

Divide the dough into 8 equal portions. Roll each portion into a sausage shape approximately 12 cm long and 3 cm in diameter. Wrap each tightly in a double layer of aluminium foil, twisting the ends firmly to seal.

Place the wrapped sausages in a steamer basket over vigorously boiling water. Cover and steam for 30 minutes, turning once halfway, until the sausages feel firm and springy through the foil.

Unwrap the sausages and set aside to rest uncovered for 10 minutes — this firms the texture and allows the surface to dry slightly for better browning.

Heat 1 tbsp olive oil in a wide skillet over medium-high heat until shimmering. Sear the sausages for 5 minutes, turning every 60–90 seconds, until deeply golden on all sides. Transfer to a plate.

Reduce heat to medium and add the sliced shallots to the same pan. Cook for 6 minutes, stirring occasionally, until softened and beginning to caramelise at the edges.

Add the minced garlic and thyme leaves and cook for 1 minute until fragrant.

Pour in the white wine and scrape up any browned bits from the base of the pan. Cook for 4 minutes until the wine has reduced by half.

Add the extra 200 ml vegetable stock, 2 tbsp Dijon mustard, and 1 tbsp wholegrain mustard. Stir to combine, then nestle the sausages back into the pan.

Simmer uncovered over medium-low heat for 8 minutes, turning the sausages once halfway, until the sauce has thickened enough to coat a spoon. Scatter with chopped parsley and serve immediately.