When fried, seitan has a similar texture to meat. I like to add slices of the chorizo sausage to pizzas and the English breakfast sausage is delicious sliced, fried and added to fresh bread for a breakfast sandwich.

Ingredients:

Chorizo Sausage

230g vital wheat gluten (seitan flour)

30g nutritional yeast flakes

2 x tablespoon plain flour

1 x tablespoon smoked paprika

2 x tablespoon paprika

1 x teaspoon dried oregano

Half a teaspoon ground fennel seeds

Finely chopped clove of garlic

1 x teaspoon salt

Pinch of cayenne pepper

320ml vegetable stock

2 x tablespoon soy sauce

1 x tablespoon tomato puree

2 x tablespoon olive oil

English Breakfast Sausage

230g vital wheat gluten (seitan flour)

30g nutritional yeast flakes

2 x tablespoon plain flour

Half a tablespoon dried sage

1 x teaspoon dried thyme

Pinch of pepper

Small pinch of ground cloves

Pinch of ground cinnamon

Pinch of ground nutmeg

Finely chopped clove of garlic

1 x teaspoon salt

320ml vegetable stock

2 x tablespoon vegan worcestershire sauce

2 x tablespoon cider vinegar

1 x tablespoon tomato puree

2 x tablespoon olive oil

Method (for both recipes)

Mix all dry ingredients in a bowl. Add wet ingredients and knead together, as if making bread, for 5 minutes. You should end up with a firm dough.

Divide the mixture into two equal portions and form each half into a cylindrical shape. Lay out a sheet of clingfilm and place one portion in the centre. Roll the clingfilm around the dough, push out any trapped air and twist the ends of the clingfilm together to tighten into a large sausage shape. This is most easily done by holding the ends of the clingfilm and rolling the sausage along a work surface until the clingfilm is really tight. Once done, wrap neatly in foil and repeat the process with the other portion of dough.

Place the wrapped sausages into a large pan of water and bring to a low simmer. Poach gently over a low heat for an hour and top up the water if necessary. The sausages are ready when they are firm when squeezed. Remove from the water and leave them to cool before popping into a fridge for the night. If you try to remove the wrapping before they are completely chilled the sausages will expand and lose their shape.