The first time I made my very own seitan meat I was over the moon, it was like a whole new door had opened full of possibilities! Before I tried I had deemed it to be too complicated to even giving it a go, but I quickly found that as long as you have the vital wheat gluten, making the actual fake meat is very simple.

This is my latest version of many attempts of trying to perfect seitan sausages, and one that I really love. I find that adding some tofu makes the texture less tough.

I use this recipe as a foundation, and then I often like to add herbs or other spices to flavour it in different ways. I sometimes make a batch on Sundays and then use the “meat” throughout the week in different variations, from salads to soups or just as they are – enjoy!