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5 from 1 vote

Vegan Sausage Sandwich with Slow Cooker Seitan

Vegan Sausage Sandwich with onions and peppers and Seitan from the Slow Cooker!
Course Lunch
Cuisine Sandwiches, Seitan
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 2 Sandwiches
Calories 458kcal
Author Ginny McMeans

Ingredients

Slow Cooker Seitan

To Make the Sandwiches

  • 1 tablespoon oil for sauteing
  • 1/2 cup yellow onion, diced
  • 1/2 cup yellow bell pepper, diced
  • 1 tablespoon dairy free butter
  • 1 cup seitan maple links, recipe above - this makes 4 cups so you'll be able to freeze some
  • 1 avocado, sliced at the last minute
  • 4 slices whole wheat bread

Instructions

Slow Cooker Seitan Links

  • This recipe makes 32 little links.  This is more than you need but seitan freezes great and you might as well make the whole recipe and freeze the extra so that you can pull out a few whenever you want.
  • Add the first 6 ingredients to a large bowl. Mix well. 
  • In a separate small bowl add ½ cup water, tomato sauce, maple syrup, ketchup, salt, oil. Mix well. 
  • To the slow cooker add vegetable broth and 2 cups water. Cover and turn on low.
  • Make a well in the center of the dry mixture and pour in the tomato sauce  wet mixture.   Stir. This comes together quickly.
  • Start to knead in the bowl. It is a wet mixture but will start to become elastic. Knead about 3 to 4 minutes for a softer and tender breakfast link. 
  • Pinch off small chunks and then roll between the palms of your hands. Pretty quickly back and forth. You really can’t form a pretty link but it works.  To make these small links you'll have 32.  If you're fine with larger links then you can make 16.  The small ones will be about 3" to 4" long.
  • Drop the links into the crock pot liquid.
  • Cover and turn on low for 7 to 8 hours. Either time is fine.  They will plump up and become larger in size.
  • Remove from the slow cooker and continue with the sandwich preparation.  Let the extra seitan cool before storing.
  • To store - Keep in the refrigerator for up to 5 days and use as needed. They freeze really well either in their liquid or without.

To Make The Sandwiches

  • Heat the oil in a skillet.
  • Add onions and bell peppers and saute for about 15 minutes or until the onion is lightly golden.
  • Remove the vegetables from the pan and set aside.
  • Add the dairy free butter to the pan and heat.
  • Add sausage links to the pan and brown on all sides.  If you made the larger size of links then slice lengthwise through the center and fry that way.  The sausages are already cooked all the way through and you can even eat them cold but this makes the sandwich nicer.
  • Spread bread with favored condiments, layer onion mixture, seitan and then avocado.

Nutrition

Serving: 1Sandwich | Calories: 458kcal | Carbohydrates: 44g | Protein: 40g | Fat: 22g | Saturated Fat: 3g | Sodium: 765mg | Potassium: 810mg | Fiber: 12g | Sugar: 8g | Vitamin A: 11.3% | Vitamin C: 99.4% | Calcium: 10% | Iron: 16.5%