Vegan Sausages

Vegan Sausages

Calories
1008 kilojoules (240
calories
) per sausage
Servings
Makes 16 sausages
Time
Preparation: 30 mins
Cooking: 50 mins
  • Nut-free

Recipe Notes

Nut free!

Tips

  • These sausages freeze well and will keep in an airtight container in the refrigerator for up to 3 days.
  • Slice or pulse (mince) the Vegan Sausages in a blender and use in the place of meat in curries and pastas.

Serving Suggestions

  • Serve with Golden Gravy (p.26), mashed potato, peas, corn and diced carrots (see photograph).

Ingredients

  • cup sesame seeds (50g)
  • cup sunflower seeds (50g)
  • cup linseeds (flaxseeds) (60g)
  • 1 tin pinto or borlotti beans, drained and mashed (240g)
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 ½ cups gluten flour (330g)
  • ½ cup wheat germ (50g)
  • ½ cup savoury yeast flakes (nutritional yeast) (50g)
  • 1 ½ teaspoons fennel powder
  • 2 teaspoons ground paprika
  • 2 teaspoons dried oregano
  • 2 cups cold vegetable stock (broth) (500g)
  • 2 tablespoons olive oil (25g)
  • ¼ cup soy sauce (60g)
  • 1-2 litres water (1000-2000g) (1-2 quarts)

Procedure

CONVENTIONAL

  1. Pulse all of the seeds in the blender until fine.

  2. Pour the seed meal and all of the dry ingredients into a large bowl and stir together.

  3. Mash the beans in a large bowl.

  4. Add in the wet ingredients, stir until combined and knead for 1 minute.

  5. Bring 2 litres (2 quarts) of water to the boil in a medium-sized saucepan.

  6. Meanwhile, prepare 16 squares of aluminium foil (22cm (8 1/2") sides).

  7. Divide dough into 16 even pieces. Place each piece on a square of aluminium foil and mould into an 18cm long sausage (7"). Roll the aluminium foil around each sausage and squeeze the ends closed.

  8. Place wrapped sausages in a steamer over the boiling water (You will possibly need to steam the sausages in two separate lots depending on the size of your steamer.). Cover and steam for 40 minutes over a high heat. Add more water as needed.

  9. Carefully unwrap each sausage (they’ll be very hot), fry in a little oil until brown all over and serve.

THERMOMIX

  1. Drain the beans and mash for 10 seconds on Speed 5. Transfer to a small bowl (separate from the seeds). Clean and dry TM thoroughly.

  2. Mill all of the seeds for 5 seconds on Speed 8 and transfer to a small bowl.

  3. Add all dry ingredients to TM bowl, including the ground seeds, and stir for 5 seconds on Speed 5.

  4. Pour in the wet ingredients and beans and stir for 5 seconds on Speed 5 and then knead for 1 minute 30 seconds. Rinse out the TM bowl.

  5. Bring 1000g of water to the boil for 8 minutes at 100°C (212°F) on Speed 1.

  6. Meanwhile, prepare 16 squares of aluminium foil (22cm (8 1/2") sides).

  7. Divide dough into 16 even pieces. Place each piece on a square of aluminium foil and mould into an 18cm long sausage (7"). Roll the aluminium foil around each sausage and squeeze the ends closed.

  8. Place 9 wrapped sausages in Varoma and steam for 40 minutes at Varoma temperature on Speed 1.

  9. Repeat step 8 for the remaining sausages, then carefully unwrap each sausage (they’ll be very hot), fry in a little oil until brown and serve.

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Recipe inspired by the ‘Vegan Dad’ blog and ingredients suggestions from Rose Thiel.

Vegan Sausages