2 large cloves garlic
2 tablespoons sunflower oil
1 can cannellini beans with liquid (400g)
½ cup warm water
1 teaspoon liquid smoke or smoked paprika
1 teaspoon vegan chicken stock powder
1 teaspoon vegan beef stock powder
1 teaspoon sugar
1 teaspoon soy sauce
2 tablespoons sunflower oil
½ teaspoon balsamic vinegar
1½ cups gluten flour*
¼ cup wheat flour
¼ cup nutritional yeast
3 teaspoons onion powder
5 teaspoons garlic powder
½ teaspoon ground allspice
scant ¼ teaspoon black pepper
2 tablespoons mushroom powder**
2 teaspoons salt
1 tablespoon plus 1 teaspoon dried marjoram

This is a simple seitan sausage that I make for general purpose. It’s great in the cassoulet (see recipe).

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1.Finely chop garlic cloves and add to a cold pan with oil.
2.Heat gently until fragrant, be careful not to let it brown. Take off heat and set aside.
3.Add wet ingredients to a blender or mixer and blend well.
4.Combine blended mixture and cooked garlic with dry ingredients. Knead for 3 minutes. Add more flour if mixture is too wet to handle.
5.Wrap into 200g sausages and steam for 40 minutes.
6.At home, people commonly use baking paper, then tinfoil for their wrap. You can also use a silicone mould or cloth to form your sausage but make sure it’s wrapped tightly, as it will expand while cooking.
7.Chill overnight. Keep in a sealed container for up to 10 days.
8.Best sliced or diced and fried, or fried whole as a breakfast sausage.

This is an edited extract from
The Grater Good: Hearty,
delicious recipes for plant-
based living, by Flip Grater,
published by Koa Press,
$44.95. Available from all
good bookstores nationwide
and directly from Koa Press, Photographs
by Tonia Shuttleworth.