Vegan Sausages - homemade
Homemade vegan sausages made from white beans, wheat gluten and warm smoky spices, poached in a spiced broth and then pan-fried until golden. They have the same firm, snappy bite as the real deal, and they're completely plant-based.
Ingredients
For the sausages:
- 1 cup white beans cooked, mashed
- 1 cup vegetable stock or water
- 2 Tbsp nutritional yeast
- 1 cup wheat gluten
- 1 Tbsp chickpea flour
- ½ cup aquafaba the water from a can of chickpeas
- 1 Tbsp taco seasoning or sausage seasoning
- 1 Tbsp onion powder
- 2 cloves garlic minced
- 1 Tbsp olive oil
- ½ tsp cumin powder
- 1 Tbsp soy sauce
- 1 tsp smoked paprika
For the boil:
- 10 cups water
- 1 tsp salt
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 Tbsp Italian seasoning
Instructions
- In a large bowl, combine all the ingredients for the sausages. Mix well until you get a smooth, evenly combined dough.
- Cut about 10 long strips of plastic wrap, to shape the sausages in.
- Divide the dough between the strips of wrap and roll each one up into a sausage shape. Tie the ends.
- Add the water and the spices to a large pot. Bring to a boil, then lower the heat and add the wrapped sausages.
- Simmer gently over low heat for about 30 minutes, then remove the sausages from the pot and set them aside to cool.
- Transfer the sausages to the refrigerator and leave them there overnight.
- Before serving, gently unwrap the sausages and fry them in a skillet with a little oil.
- Serve as a snack or with some veggies. Enjoy!
Notes
The overnight rest in the fridge is not optional - it is what firms up the sausages and gives them the right texture, so plan ahead. Makes about 10 sausages. Keep them wrapped in the fridge for up to 5 days, or freeze them and thaw before frying.