How to make easy and delicious soy-free vegan sausages using vital wheat gluten and a handful of basic pantry ingredients. Moist, firm & full of flavour, they're better than anything you can buy in the shops! I make them the day before I’m planning to use them but if you’re pushed for time, you could get away with refrigerating them for just five hours.
Bring the water to boil in a large saucepan fitted with a steamer insert. You want the the water level to come just below the bottom of the steamer.
Blend the wet ingredients together until smooth.
Mix the dry ingredients together in a large bowl, then add the liquid.
Mix well, making sure that everything is completely incorporated. (The mix will be quite wet.)
Knead for a couple of minutes, then divide the dough into 8 equal parts.
Cut 8 strips of tin foil, roughly 30cm (12") long.
Place a vaguely sausage-shaped piece of the dough onto the centre the foil, along one of the edges, then roll up into a sausage shape. Twist the ends tightly.
Place into the steamer, reduce the heat, and steam for 40 minutes.
Once cooked, remove the sausages from the steamer, and set aside to cool.
Put the sausages, still wrapped, in the ‘fridge for at least five hours to firm up. Overnight is better.
Gently fry for a few minutes on each side (I recommend either a non-stick skillet or a cast-iron one, brushed with a little oil). If you're going to use the sausages in a casserole, or with a sauce, etc., there's no need to fry - simply add them to your dish five minutes before the end of the cooking time to warm through.
Keep in the 'fridge, in the wrapping for up to a week. They also freeze well.
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