Hey vegan recipes community! Looking for a delicious plant-based sausage recipe that’s free from gluten, seitan, and TVP? I've got you covered. These are full of flavour, have a lovely texture and are mostly wholefood. I've just posted a video on youtube sharing my recipe but you can also find the full written recipe below. I'd recommend watching the video to see in detail how they're made. Thanks! 💚
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
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
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!
by Geojam97