Vegan Smoked Seitan Sausage in Brioche

Whisk together the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, fennel seeds, salt, pepper, and allspice in a large bowl. In a separate jug, combine the cold vegetable stock, soy sauce, tomato paste, liquid smoke, and olive oil.

Pour the wet mixture into the dry ingredients and mix with a fork until a shaggy dough forms, then knead firmly by hand for 4 minutes until smooth and elastic — the dough should spring back slightly when poked.

Shape the seitan into a firm log approximately 25 cm long. Wrap tightly in a double layer of foil, twisting the ends to seal like a Christmas cracker.

Place the wrapped log in a steamer basket over simmering water, cover, and steam for 50 minutes until firm throughout.

Remove the seitan log from the steamer and allow it to cool completely at room temperature, still wrapped, for at least 1 hour. Once cool, refrigerate unwrapped on a rack for a minimum of 2 hours, or overnight, to firm the surface for browning.

Heat the neutral oil in a small saucepan over medium heat until shimmering. Add the smoked paprika and stir for 30 seconds until fragrant, then immediately brush this bloom oil all over the chilled seitan log.

Sear the seitan log in a lightly oiled heavy-based frying pan over high heat, turning every 90 seconds, for 6 minutes total until a deep mahogany crust forms on all sides. Set aside to cool fully before wrapping in dough.

While the seitan cools, make the brioche: combine the bread flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Add the warmed oat milk, aquafaba, and apple cider vinegar. Mix on low for 2 minutes until a rough dough forms.

Increase the mixer to medium speed and knead for 6 minutes until the dough becomes smooth and begins to pull away from the sides of the bowl.

With the mixer running on medium-low, add the softened vegan butter one or two cubes at a time, waiting for each addition to be fully incorporated before adding the next — this will take approximately 8 minutes. The finished dough should be silky and just slightly tacky.

Cover the bowl with a damp cloth and leave the dough to prove at room temperature (22–24°C) for 90 minutes until roughly doubled in size.

Lightly flour a work surface and gently knock back the dough. Roll it into a rectangle approximately 30 cm × 22 cm. Lay the cooled seitan log along the centre, fold the long sides of the dough up and over to meet, and pinch firmly to seal. Tuck and seal the ends underneath. Place seam-side down on a parchment-lined baking tray.

Cover loosely with lightly oiled cling film and leave to prove for a further 45 minutes until noticeably puffed.

Preheat the oven to 190°C fan (210°C conventional) while the loaf completes its final prove.

Whisk together the oat milk, maple syrup, and neutral oil for the glaze. Brush the loaf generously and score the top three times diagonally with a sharp knife or lame.

Bake for 22 minutes until the brioche is a deep golden brown and sounds hollow when tapped on the base. If browning too quickly after 15 minutes, tent loosely with foil.

Rest the loaf on a wire rack for 10 minutes before slicing and serving.