Looking for a delicious plant-based sausage recipe that’s free from gluten, seitan, and TVP? Look no further! In this video, I’ll show you how to make the BEST vegan sausages that are full of flavour, have a great texture, and are perfect for breakfast, grilling, or adding to your favourite dishes.
Vegan sausages
Makes 10 sausages
Complete mise en place (preparations) in the ingredients list before starting the method.
Ingredients
For the sausages:
3 onions, finely sliced : 30p
2 tbsp fresh rosemary, thyme and parsley, finely chopped or 3 tbsp of dried herbs : 10p
1 small apple or pear : 10p
300g chestnut mushrooms, roughly chopped : £1
1 tsp maple syrup: 15p
20g walnuts : 20p
80g oats : 10p
100g cannellini beans, drained and rinsed : 18p
1 tbsp tomato puree : 5p
1 tbsp soy sauce or tamari : 5p (Use tamari sauce or liquid aminos if gluten free)
1 tsp dijon mustard : 8p
1 pinch ground nutmeg : 4p
1 tbsp dried oregano : 8p
280g extra firm tofu : £1.30
30g ground almonds : 14p
5 pieces of rice paper / spring roll paper, cut in half : 60p
For the sausage glaze:
1 tsp marmite : 10p (Use tamari sauce or liquid aminos if gluten free)
2 tsp miso : 20p
2 tsp maple syrup: 30p
1 tbsp olive oil : 18p
30ml hot water
Method:
- Blend the mushrooms in a food processor until finely chopped. Don’t wash the food processor after use.
- Heat a medium frying pan over a high heat with 1 tbsp of oil. Fry the mushrooms until all the water has evaporated out of them. Remove into a large bowl.
- In the same pan fry the sliced onions on a medium-high heat. Turn every 2-3 minutes and cook until golden brown and soft. Half way through cooking add the maple syrup to help with caramelisation. Add to the large bowl.
- In the food processor blend the walnuts and oats until a rough sand texture is achieved.
- Add the cannellini beans, tomato puree, soy sauce, herbs, dijon mustard and nutmeg.
- Blend until a rough paste is achieved.
- Add the paste to the large bowl. Crumble in the extra firm tofu and add the ground almonds.
- Mix until everything is well combined. Taste and season. Refrigerate for 20-30 minutes.
- Meanwhile make the glaze by whisking together the miso, maple syrup, olive oil and hot water.
- Remove the sausage mix from the fridge and divide into 10 portions. Roughly a ⅓ cup / 80ml each.
- Shape each portion into a sausage shape and place on baking paper or an oiled baking tray. Glaze the sausages using a pastry brush.
- Into a bowl of warm water, submerge the rice paper for 3-4 seconds, shake off excess water and place on a chopping board or kitchen surface.
- Place a sausage and one end of the rice paper and roll the rice paper around the sausage as tightly as possible. Almost like you were rolling a burrito.
- Repeat with all the sausages and place on a baking tray. Do not let them touch each other as they will stick.
- Heat a frying pan over a medium heat with a tsp of oil and fry the sausages for 2-3 minutes on each side. You can also turn the sausages on their ends to brown them.
- I haven’t tried cooking them in the oven or airfryer. I expect 200C in the oven for around 15 minutes and 180C in the airfryer for around 10 minutes should work.
- Remove from the pan and enjoy!
Final cost: £5:25
10 Sausages
Macros:
Protein: 70g
Carbohydrates: 102g
Fat: 49g
0:00 Intro
0:18 Preparing the sausage mix
3:45 Shaping the sausages
4:30 Wrapping the sausages
6:02 Frying the sausages
6:28 Tasting the sausages
