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