Thanks so much for sharing and for your great review Roya!

Haha! It takes a little practice, but you’ll get it right next time. 🙂 Thanks for your great review!

I forgot to put it in and it was delicious still

We haven’t tested this recipe with a substitute for nutritional yeast, but if you don’t have it you can just leave it out. 🙂

Thank you!

We use a steamer pot, so it’s very low risk thing to try. You put the water in the bottom pot and then the steamer pot goes on top with your wrapped sausages. I haven’t tried baking them so I’m not sure how they will turn out.

Did you try baking these? How did they turn out? I bake all of my seitan as well. The problem I’ve come across with things like this is it tends to leave a crust which you really don’t want on a sausage. I haven’t tried baking in a fluid which would keep that down but might as well steam at that point. I don’t have a steamer but I’m thinking of getting one. I think a hotdog might need to be steamed and then maybe baked for a shorter amount of time at a lower temp, for those of us who aren’t really big into the steamed texture. I have found for baking seitan you ALWAYS need a third main ingredient (gluten, non fort yeast and a nut flour or quick oats etc something with tooth feel.. or it can end up with a really weird texture. you also don’t want to knead it as much as recommended here for baking (I’m sure it is necessary for steaming. Seitan can have such different results with the smallest of changes lol). I usually knead it til it’s holding together (a minute or two) and then let it rest for ten min or so to let the gluten do it’s thing and then bake. I’ve tried kneading much longer and it again ends up with a really weird texture when baked. (ymmv, these are just my amateur experiences with it 🙂 ) I did a lot of experimenting with hotdogs a couple years back and never found a way to bake them that was satisfactory.