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Polish Style Vegan Kielbasa with Paprika and onion

Polish-Style Vegan Kielbasa with Paprika and Onion

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Polish
Servings 4

Equipment

  • Large Mixing Bowl For combining your seitan dough
  • Measuring cups & spoons Accuracy is key in seitan recipes
  • Steamer or large pot with steaming basket Essential for cooking the sausages
  • Aluminum foil or parchment paper To wrap the sausages for steaming
  • Cast iron or non-stick skillet To sauté the onion-paprika mix and brown the sausages
  • Tongs or spatula For turning sausages and vegetables

Ingredients
  

For the Vegan Kielbasa Sausages (Makes 4 sausages)

  • 1 cup vital wheat gluten
  • 3 tbsp chickpea flour or all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground black pepper
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp liquid smoke
  • ¾ cup vegetable broth plus more as needed
  • 1 tbsp olive oil

For the Paprika-Onion Sauté

  • 2 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 tsp sweet or smoked paprika
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

Step 1: Make the Vegan Kielbasa Dough

  1. In a large mixing bowl, combine the dry ingredients: vital wheat gluten, chickpea flour, paprika, garlic powder, onion powder, black pepper, and salt.
  2. In a separate bowl, whisk together the wet ingredients: vegetable broth, soy sauce, tomato paste, liquid smoke, and olive oil. Pour the wet mixture into the dry, stirring until a shaggy dough forms. Knead the dough for about 3–5 minutes until it becomes elastic but not overly stiff.

Step 2: Shape and Steam the Sausages

  1. Divide the dough into four portions. Shape each into a sausage form and tightly wrap in aluminum foil or parchment paper, twisting the ends to seal like a candy wrapper.
  2. Place in a steamer and steam for 40 minutes. They should be firm to the touch when done. Let them cool slightly before unwrapping. These sausages can be stored in the fridge for up to 5 days or frozen for longer storage—a great batch-cook option if you're learning how to make vegan sausages at home.

Step 3: Sauté the Onion and Paprika Mixture

  1. Heat olive oil in a cast iron or non-stick skillet over medium heat. Add the sliced onions and bell pepper. Cook slowly, stirring often, for about 10–15 minutes, or until they are soft, golden, and slightly caramelized.
  2. Stir in the paprika, salt, and pepper. Let it cook for another 2–3 minutes to toast the paprika and bring out its full smoky aroma.

Step 4: Brown the Sausages

  1. Slice the steamed kielbasa sausages into thick, coin-sized rounds. Add them to the same skillet with the sautéed onions and peppers. Let the sausages sear undisturbed for about 2–3 minutes per side until they develop a deep, golden-brown crust. This adds a rich, smoky flavor and a crisp texture that contrasts beautifully with the soft onions and peppers.

Step 5: Garnish and Serve

  1. Top with fresh parsley and serve hot. These sausages are perfect on their own, paired with crusty bread, added to a vegetarian gumbo, or tossed with kielbasa and zucchini recipes for a vibrant veggie-packed dinner.