Prepare the vegan sausage: In a food processor pulse the herbs and seasonings to start breaking them down. Then, add in the vital wheat gluten, tofu, 1 tablespoon olive oil, red wine vinegar, and liquid smoke. Pulse for 30 to 45 seconds until a crumbly texture is forming and the ingredients are being mixed together. Continue to pulse until a crumbly mixture forms.

Make the vegan sausage: Use clean hands to knead together for 1 to 3 minutes. Just until it comes together and forms into a ball. Divide into 4 pieces. Roll out into a 5 to 7 inch log shape.

Wrap the vegan sausage: Use a piece of parchment paper to roll up the vegan seitan sausage tightly and then wrap it tightly in foil. Twist the ends of the foil to make it like a party popper or piece of candy.

Steam the vegan sausage: Steam in a steamer basket for 30 minutes. Then let them cool for 10 minutes before unwrapping.

Peppers & onion prep: meanwhile, preheat oven to 400°F (204°C). Then, slice the pepper and onion into thin pieces. Drizzle with remaining tablespoon of olive oil. Toss around and bake in the oven for 20 minutes.

Slicing the vegan sausage: once the vegan sausage is cooled and unwrapped you can slice it on a bias. Then, you will add it to the peppers and onions.

Finishing cooking: lower the heat to 375°F (190°C). Then, place everything back in the oven and cook for another 30 to 35 minutes. If the baking dish is looking very dry you can add in 1 to 2 tablespoons of water to deglaze the pan and mix around.

Serving sausage & peppers: when everything is all done you can enjoy on its own, in a sandwich, over pasta. Anyway you like.