I really enjoy the popular brand version of these Italian vegan sausages, but they can be difficult to source in the UK, so heres our take.
Cooking time: 40 mins
Makes 8 sausages
200 g firm tofu (smoked if you can find it)
250 g vital wheat gluten
100 g sun-dried tomatoes + 2 tbsp oil from jar
1/2 white onion, diced
2 cloves garlic, crushed
bunch of fresh basil
1 tsp black pepper
2 tsp chilli flakes
1 tbsp oregano
2 tsp salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
- Drain the tofu but dont squeeze the water out. Break into chunks and add to the bowl of a food processor. Process until it resembles scrambled eggs, then add the rest of the ingredients (except for tomatoes, basil, and gluten) then process for 1 min or so until a grainy paste forms and everything is well combined.
- Roughly chop the sun-dried tomatoes and the basil, then add and pulse a few times to combine. Finally, add the wheat gluten and 1 tbsp of water (might need more or less depending on the tofu), then process again until the gluten is incorporated. Youll notice the motor of your processor start to slow down a bit as the gluten hydrates. Stop at this point, tip it out onto a clean work surface and knead for a few minutes until the mixture feels stiff.
- Bring a large pan with 5 cm of water in it to the boil, with a steamer basket over the top. Weigh the mix and divide into eight equal portions. Roll and squeeze each one roughly into shape, then roll up in heavy duty kitchen foil, twisting the ends until you have an even sausage shape and taut foil.
- Steam the sausages for about 35 mins, then remove from the steamer and leave to cool and firm up. Now they are fully cooked and ready to eat, but are much better if you reheat them under the grill or in a frying pan.
If you dont have a steamer, you can use one of the twisted foil ends to hook the sausages on the rim of the pan (make sure the sausages are above the water), then trap them with the pan-lid. These are great in place of regular sausages in any application, although they tend to take on too much water in slow cooked stews and casseroles. In this case, just add the sausages to the braise for the last 20 minutes or so and they will retain their texture. Of course, the flavour profile of these sausages is totally up to you; Id keep the soy sauce for savouriness and colour, but the herbs and spices can be changed to suit.