Easy vegan sausages

2 Nov 2016

I wanted to try another way to make vegan sausages so after some experimenting I came up with this recipe. Very easy to make and so delicious!

Sometimes you just want to be naughty and these sausages are perfect for when you are in need of some deserved comfort food. The best thing is that they have no bad ingredients in them, no preservatives, no chemicals and still very high in protein and nutrients. You can also easily freeze them and use them for other dishes later - I made bangers and mash as well with them. To give it the extra bit of taste you can also fry them on a griddle pan once they're baked.

INGREDIENTS:

1 medium size onion
150g closed cup chestnut mushrooms
1 tbsp minced garlic
200g firm tofu
3 tbsp tomato paste
3 tsp BBQ seasoning
1 tbsp sunflower oil (or any oil)
2 1/2 tsp smoked paprika powder
1 1/2 - 2 tsp salt
2 tsp lemon juice
180g breadcrumbs
150g gram (chickpea) flour

To make a hot dog:

Baguette
1 onion
Ketchup and mayo
Salad

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METHOD:

Preheat your oven to 200C (390F).

Finely chop up an onion and 150g of closed cup chestnut mushrooms and sauté in a pan with some oil until they have softened and almost all water from the mushrooms has evaporated . It shouldn't be dry but make sure there is no water from the mushrooms at the bottom of the pan.

Add the mixture, including all other ingredients (apart form the bread crumbs and gram flour), into a food processor to make a smooth sausage paste.

Once that's done pour it into a large bowl and add the breadcrumbs and gram flour until you get a nice batter. You might have to add a bit more chickpea flour or breadcrumbs if it's too moist.

Line two baking trays with baking paper and take some of the batter and roll it into sausages - I rolled them directly on the on the baking paper. But you could also try on your kitchen counter top. I made around 15 sausages with this batter - make sure they aren't too thick though as they have the be thoroughly baked otherwise the gram flour might make them bitter.

Baste them with some oil and put into the oven for about 20 minutes. Be aware that they dry out a little bit more once you've taken them out.

I had mine as a hot dog. To do that slice an onion into rings, sauté in some oil until browned. Serve the sausage in a baguette or a bun on a bed of salad, the onion rings on top and finish off with some ketchup and mayo (or both). Enjoy!

If you like vegan sausages then also try my other sausage recipe with a crispy skin made out of rice paper.