These Vegan Pigs in Blankets are the classic Christmas side dish in just about every household in England. Usually made with pork, I’ve managed to create a vegan version that’s tastes insanely like the meat version. A coat made of smoky maple mushroom bacon around a meaty seitan sausage- that’s basically what a pig in a blanket is, a sausage wrapped in bacon. The Christmas before last, when I was 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. 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! The sausage recipe has been adapted from my bangers and mash seitan sausages.
Looks like a hefty ingredients list but most of them are seasonings to bring out the flavour which you likely already have in your kitchen cupboards. 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.
These Vegan Pigs in Blankets are…
- Succulent
- Tender
- Meaty
- Smoky
- Made with seitan and mushroom
- Christmas food
- Vegan
- Plant-based
More Recipes to Try…
Save for Later
If you don’t have time to cook pigs in blankets now, click on any image on this page to add it to your Pinterest list. Fancy more inspo? Come see me on Pinterest for breakfast, lunch, dinner and dessert ideas.
Made this Recipe?
If you had a go at these vegan pigs in blankets, be sure to give me a shout on Instagram at @food_flaneur so I don’t miss out on your creations and give your post some love!
Vegan Pigs in Blankets
Ingredients
Sausages
- 240 g wheat gluten seitan
- 250 ml water
- 1 large onion
- 2 garlic cloves
- 30 ml 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
Bacon
- 3 king trumpet mushrooms thinly sliced
- 4 tbsp maple syrup
- 1 tbsp smoked paprika
- 4 tbsp rapeseed oil
- Salt to taste
Instructions
- 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.
Nutrition
Serving size:
Makes 15-20 small pigs in blankets
Ingredients for seitan 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 mushroom bacon:
- 3 king trumpet mushrooms thinly sliced
- 4 tbsp maple syrup
- 1 tbsp smoked paprika
- 4 tbsp rapeseed oil
- Salt to taste
Method:
- 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.
[…] A plate of this vegan Bangers and Mash consists of meaty seitan sausages and lashings of creamy mashed potato smothered in a banging brown onion gravy. The ultimate comfort food. Actually, I also have a Christmas version – my Vegan Pigs in Blankets. […]