Vegan Sausages
If you’re looking for a high protein, wholesome and easy to make vegan sausage, look no further!
These homemade sausages were inspired by the Linda McCartney sausages that I absolutely love but sadly can no longer find where I live. They are very similar to German ‘bratwurst’ sausages and have a great meaty texture, plus lots of flavour of course.
With the main ingredient being textured vegetable protein (you can use a soy or pea TVP), they’re very high in protein, packed full of dietary fibre and also happen to be gluten free.
Great for grilling on the BBQ, serving with mashed potato and gravy or a creamy potato salad, a delicious hot dog and so much more. I love making a big batch to freeze and have on hand. Give them a try!
This recipe makes 8 sausages or about 4 serves.
Ingredients:
1 small onion, diced
100g dry textured vegetable protein mince (soy or pea)
1 cup low sodium vegetable stock
3 tbsp (20g) flaxmeal
1/2 tbsp Dijon mustard
1 tsp liquid smoke, or smoked paprika
3 tsp dried thyme
2 tsp dried parsley
1 tsp salt
1/2 tsp ground cumin
1 tsp onion powder
2 tbsp nutritional yeast
1 tbsp (10g) tapioca or corn flour
2 tbsp (15g) chickpea flour
Black pepper
Method:
Cover TVP mince with the boiling veggie stock and leave to soak about 15 minutes until liquid is absorbed.
Meanwhile, sauté the finely diced onion until just soft and fragrant.
Add the flaxmeal to the rehydrated TVP, then pulse in a food processor to form a thick paste like consistency.
Stir all remaining ingredients, including onion, through the TVP mix and season to taste. Allow to cool.
Using slightly wet hands (this will prevent the mix from sticking to your hands!), form the mix into 8 equal sausages and place on a baking paper lined plate or tray. Pop the sausages in the fridge for at least 30 minutes to chill and firm.
Heat a pan with a little olive oil, then cook all sides a few minutes until they are nice and brown. Now your sausages are ready to serve, or you can allow them to cool then store in the fridge or freezer and pan fry again when you wish to eat them - this will firm them up even more!
Notes:
Feel free to play around with the herbs and spices added! A bit of curry powder, or dried basil and oregano are great additions for a slightly different flavour!
