GreenSpace Cafe's Seitan Italian sausage

Chef Griffin Wilson from GreenSpace Cafe in Ferndale joined us in the FOX 2 Cooking School to share this Meatless Monday recipe for Seitan Italian sausage with us.

For more information on GreenSpace Cafe, visit

Courtesy of GreenSpace Cafe

Dry Mix:
4 c. vital wheat gluten
1 c. nut yeast
1/2 c. millet flour
1/4 c. onion powder
1/2 c. garlic powder
2 T. fennel seed
2 T. paprika
2 T. Korean flakes
1 T. oregano
2 T. salt
1 T. smoked salt
1/4 T. chili flakes

Wet Mix:
4 c. cold water
1/2 c. olive oil
1/2 c. processed garlic

In a large bowl, combine dry ingredients and mix well, removing any clumps. Add wet ingredients and begin mixing with hands. Dough will form immediately. Lightly knead dough just until all visual traces of the dry mix are incorporated and a soft dough begins forming. Divide the mix into 4 equal parts and roll tightly into logs in plastic wrap. Steam on a sheet tray for 2.5 hours. Cut to desired length and serve in a bun garnished with sauteed onions and peppers, or slice and serve with noodles, rice, on pizza, etc. Makes 7-10 six-inch sausages.