Salty

Vegan Pigs in Blankets

Just a coat made of king trumpet mushroom (how great is that name?!) smoky maple bacon around a meaty seitan sausage- that’s basically what a pig in a blanket is, a sausage wrapped in bacon. Last Christmas, newly vegan and not knowing any better, my dinner plate had an absence of these babies and now they’re back and I feel like I’m not missing out, everything’s just getting better. Never knew these vegan pigs in blankets would have such an impact!

close up of golden brown seitan sausages wrapped in smoky grilled bacon made of mushroom

If there was just one recipe I could share with the world and boast about from rooftops, it would be these vegan pigs in blankets, one hundred percent! These look and taste so much like meat I almost fooled myself!

close up of sausage wrapped in bacon vegan pigs in blankets

A hefty ingredients list but worth it and really simple to put together. I literally had to go back to my video documentation of the making of these just to ensure I had evidence in case I was accused of using real meat to pose in the photography session! Try them out for yourself to fill that void on your dish.

close up of finger and thumb holding mini sausage wrapped in bacon with pile of more sausages wrapped in bacon below in dark metal baking dish with cocktail sticks in them.

Serving size:

Makes 15-20 small pigs in blankets

Ingredients for sausages:

  • 240g wheat gluten (seitan)
  • 250ml water
  • 1 large onion
  • 2 garlic cloves
  • 30ml vegetable oil
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato puree
  • 1 tsp vinegar
  •  1 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp soybean paste
  • 1 tbsp salt
  • 1 tbsp smoked paprika
  • 2  tbsp dried porcini mushrooms blended
  • 1 tsp mustard powder
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tbsp black pepper

Ingredients for bacon:

  • 3 king trumpet mushrooms thinly sliced
  • 4 tbsp maple syrup
  • 1 tbsp smoked paprika
  • 4 tbsp rapeseed oil
  • Salt to taste

Method:

  1. Fry the onions and garlic with the oil until soft.
  2. Blitz everything in a food processor except wheat gluten.
  3. Slowly fold the gluten into the wet mixture and knead intensely for 10 minutes into a loose dough.
  4. Divide into 15-20 small pieces.
  5. Make rough sausage shapes and place into foil sheets large enough to double wrap each sausage.
  6. Wrap around firmly with clingfilm, defining further into a sausage shape and tightly seal the edges by twisting the clingfilm at either end.
  7. Place the sausages into saucepan filled with hot water and simmer for 50 minutes.
  8. Remove from the water and take off all outer packaging.
  9. Fry or grill for a few minutes and leave aside.
  10. For the bacon, mix the syrup, oil, salt and paprika and the brush mushroom slices on both sides with this mixture.
  11. Grill or fry for 3 minutes on each side.
  12. Wrap each sausage in the mushroom slice and roll tightly.
  13. Place in the oven for 15-20 minutes before serving.

If you love the meaty texture of seitan, you might want to give these seitan meatballs a go. You can get find the recipe here: https://foodflaneur.com/2019/12/12/seitan-meatballs/.

I’d like to give a massive thanks to It Doesn’t Taste Like Chicken for their inspiration in helping me create these vegan pigs in blankets. You can find their version here: https://itdoesnttastelikechicken.com/vegan-italian-seitan-sausages/.

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