Maple Seitan Sausages with Squash Potato Hash

My friends, I have something super awesome for you today! I did a guest blog on Clean up Eat Up for Andrea (who’s newly vegetarian, aspiring to be vegan 😉 ), and I can’t wait to share it with you all. Here is a great way to speed up the cooking time AND get “realistic” looking, delicious maple seitan sausages.

This meal, for me, has a familiar feeling of being home on a Sunday morning with family and the smells and sights of it remind me of many breakfasts I had as a child. What’s different here is that it’s a much healthier alternative and a compassionate, meat-free & dairy-free meal! I took inspiration from two different seitan sausage recipes, one from Post Punk Kitchen and another from Vegan for the People, the combination of different spices from each one really made this a terrific sausage; not to mention, my non-vegan boyfriend/family loved them!

Here is a great way to speed up the cooking time AND get “realistic” looking, delicious Maple Seitan Sausages. Complete the dish with my Squash Potato Hash!

Here is a great way to speed up the cooking time AND get “realistic” looking, delicious Maple Seitan Sausages. Complete the dish with my Squash Potato Hash! You need these in your life, really! 😀

Edit: It looks as though that blog doesn’t exist anymore! So, here is the recipe for everything, below:

Maple Seitan Sausages with Squash Potato Hash

Maple Seitan Sausages with Squash Potato Hash

Yield: 4 -6



  • 2 Cups Vital Wheat Gluten Flour
  • ¼ Cup Nutritional Yeast
  • 2 Tbsp . Dried Sage
  • ½ tsp . Allspice
  • ½ tsp . Ground White Pepper
  • ½ tsp . Ground Black Pepper
  • 1 tsp . Ground Mustard
  • 1 tsp . Fennel Seeds
  • 1 tsp . Garlic Powder
  • 1 Tbsp . Olive Oil
  • 2 Tbsp . Maple Syrup
  • 2 tsp . Liquid Smoke
  • 2 Tbsp . Bragg’s Liquid Aminos, or soy sauce
  • 1 Cup Vegetable Broth

Squash Potato Hash

  • 2 Tbsp . Extra Virgin Olive Oil
  • 1 ½ Cups White Onion, Diced
  • 2 Cups Potatoes or 3 Small Potatoes, cubed
  • 1 Cup Heaping of Bell Peppers, Diced
  • 2 Cups Zucchini or Summer Squash, Cubed
  • Salt & Pepper to taste



  1. Mix dry ingredients together in a large bowl, until everything is distributed evenly. Then, stir wet ingredients together in a bowl (one with a spout helps a bit) and combine with dry ingredients until the vital wheat gluten soaks all of the liquid up.
  2. Knead the dough for 2-3 minutes and roll it into a log-type shape. Start cutting chunks off of the dough that are about 3” long and 1” in diameter. Roll out some aluminum foil and tear it into pieces that are roughly 8”x8”. Place seitan dough in foil and roll up like a tootsie roll/taffy/candy, and set off to the side.
  3. Once you are done with those take a LARGE pot with a steamer basket and water, OR stacking steamer baskets, and place foil wrapped sausages into the pot. Have the water boiling/steaming over medium heat for 15-20 minutes, half way through switch the bottom sausages to the top & vice versa.
  4. When the sausages are firm in their wrappers, take them out with tongs and let them rest for 5 minutes; peel the foil off and serve warm, with a drizzle of maple syrup over the top if you’re into that kind of thing. 😉

Squash Potato Hash

  1. Heat olive oil in a large sauté pan over medium heat, place onions in pan and cook for 3 minutes. Add in potatoes and cook until they start browning, making sure to crisp all sides of the cubes.
  2. Add in the bell peppers and zucchini into the mix and cook for an additional 5-7 minutes, add salt and pepper to taste. Serve warm with Smokey Maple Seitan Sausages!
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


11 Comments on “Maple Seitan Sausages with Squash Potato Hash

  1. Great recipe. I’ve never thought to make my own vegie sausages, I always have to buy them and am not sure about the ingredients even without meat.

    • Exactly! I never buy the faux meats at the grocery store, I’m a huge fan of making my own with Vital Wheat Gluten. Way less creepy stuff in it! 😀

  2. This link doesn’t appear to work anymore – are you able to share the recipe on your blog? These look fantastic! Thank you 🙂

    • Hi Natalie!

      Thank you for the heads up! I have fixed it so that the recipe is now on my site. Enjoy! 🙂


  3. Awesome! Thanks so much, Jackie! I can’t wait to try them. I discovered your blog recently through Pinterest and I’ve become a huge fan. Thank you for sharing your creativity and talent with us. Take care, Natalie 🙂

    • Thank you, for the kind words, Natalie! They really do mean a lot. It’s readers/commenters like you that keep me going and inspired. 🙂

  4. In this recpe, there is insufficient liquid to hydrate the gluten, and some of the dry ingredients will not incorporate in the dough

    • Hi Daniel! I’ve made this recipe several times without issue. Did you make this and have problems or are you making an observation? Just seeing how I can help! 🙂

  5. Pingback: Easy-to-Make Sparkling Fall Sangria with Red Wine and Spices

  6. Hi Jackie thanks for this wonderful recipe. I tried this and the taste was great but I ended up with a chewy texture. Still edible but kind of weird to chew. I’ll try and sauté them with a little oil on a cast iron skillet and see if that improves the texture. Any feedback on what I may have done wrong would be awesome. Thank you!

    • Hi Lidia! I’m glad you liked the taste, and I’m sorry about the texture. In current seitan recipes that I make, I usually cut out 1/6-1/8 of the VWG and use chickpea or tapioca flour instead. So, you could try that for a softer sausage! Or cut the cooking time by a couple of minutes. Thanks for trying it out! – Jackie

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.