Mains, recipe
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Vegan Bangers

vegan lincolnshire sausages, vegan sausage

There are loads of this style of steamed seitan sausage recipe floating around, and they really are my favourite way to make vegan bangers.

For this recipe I changed the herbs and seasonings to make them reminisant of my old favourite – lincolnshire sausages.

These are ideal for sausage sandwiches, added to a vegan fry up or as classic bangers and mash with a rich onion gravy. I usually double the recipe when making these and freeze a bunch, that way I always have some on hand and they can be cooked directly from frozen. I sometimes think freezing them actually makes the texture even better. I would also recommend using good quality aluminium foil to wrap the dough. I have used really thin cheap stuff before, and all that happens is you end up in a big mess of ripped foil and gluten everywhere.

seitan sausage dough before rolling, vegan sausage preparation

foil rolled seitan sausage, vegan foil wrapped sausage before cooking

vegan lincolnshire sausages, vegan sausage uncooked

Vegan Lincolnshire Sausages


  • 2¼ cups vital wheat gluten flour
  • ½ cup nutritional yeast
  • ¼ cup chickpea flour
  • 2 Tbsp vegetable stock powder
  • 1 Tbsp garlic powder
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • ½ tsp white pepper
  • 1 tsp ground coriander
  • 1 tsp freshly grated nutmeg
  • ½ tsp ginger powder
  • 4 tsp dried sage or 8 fresh sage leave finely chopped
  • ⅛ tsp allspice
  • 2¼ cups cool water
  • 2 Tbsp soy sauce
  • 2 Tbsp olive oil


    1. To make the dough, mix all the dry ingredients together in a large bowl, and all the wet ingredients in a separate bowl, then pour the wet into the dry and mix. You can use a wooden spoon for this, but I find it easier to use your hands. Mix until well combined and there are no dry patches left. Add a few more tablespoons of water if needed. Knead dough for about a minute, and set aside.
    2. Next cut yourself 12 strips of foil approximately 9 inches x 6 inches. Take about ½ cup of dough and place in a log shape across a piece of foil. Then fold the edge of foil over the dough and roll up. Twist the ends of each log to secure each sausage. Repeat this on a newpiece of foil until all the dough is used up, usually makes around 12 sausages.
    3. Place sausages in a steamer, and steam for 1 hour. By this time they should have firmed up. Let cool slightly before unwrapping from the foil.
    4. They can now be cooked however you desire, or place them in the fridge for later (or the freezer for even later). You can grill them, oven them, BBQ them, fry them. Cook until crispy and dark brown on the outside and hot all the way through.


Yields 12 sausages

vegan lincolnshire sausages, vegan sausage, sausage sandwich, vegan sandwich


  1. Pingback: Vegan lincolnshire sausages | What Catherine ate next

  2. Elizabeth says

    These look amazing! Thank you for sharing! I’m wondering if a) they could be cooked in the oven instead of steamed and/or b) if it’s ok for the uncooked foil-wrapped bangers to sit for the hour while the first batch is cooking? (My steamer is too small to cook that many at once) Thanks so much!

    Liked by 1 person

    • Hi elizabeth. I have never tried these in the oven before. I have done this with other recipes though. Maybe if you try to oven poach them?
      Leaving some and steaming a few at a time is absolutely fine… I had to do this all the time when i only had a colander over a pan to steam.
      Hope you enjoy them x x


  3. Greer says

    Thank you so much for this recipe! These were so full of flavor, really tasty. I just wanted to see if my wet/dry ratios were right as I’ve never made sausages before. I assumed 2 1/4 cool water is in cups? Even though these were extremely tasty , they were really runny. Please let me know as I’d like to make again, thanks x


    • Hey thanks for your comment. Yes it is meant to be cups of water!! sorry I will amend that! I have found with different gluten flours the consistence can change a bit. You want the sausage dough to be mouldable by hand, not to firm but spongy but easily mouldable. I would say it they were runny you might want to add a little less water to your gluten flour. I also found if I don’t use a big enough steamer or pile them too high up they don’t steam as well or go firm enough in the time specified… couple of things worth looking out for.
      I am so so happy you loved the flavour though, these are by far my favourite sausages to make! xxx


  4. Farah says

    I just made these. They’re absolutely wonderful. Thanks for a fantastic recipe! I love your blog.


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