Go Back
+ servings
A moody side on view of a person holding out two sausage sandwiches with vegan sausages smothered in tomato sauce.

Vegan, gluten free sausages

Grain free, nut free, FODMAP friendly
5 from 4
Prep Time 18 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Food Intolerance Friendly
Servings 8 sausages

Ingredients
  

  • 500 g firm tofu, drained
  • 1-3 tablespoons (20-60ml) red wine vinegar (to your taste)
  • 2 tablespoons (40ml) Tamari or gluten free dark soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons gluten free miso paste
  • 1 1/2 tablespoons (30ml) olive oil
  • 1 tablespoon + 1 teaspoon psyllium husk
  • 1/4-1 teaspoon clove (to your taste)
  • 3 teaspoons dried sage
  • 3 teaspoons dried rosemary
  • 1 teaspoon smoked paprika
  • Freshly cracked pepper
  • Pinch of chilli

Instructions
 

  • Make sure your tofu is very well drained. It works nicely for the meaty texture (and for draining) if you freeze the tofu the night before (see notes).
  • Place all the ingredients into a high-speed food processor and blend halfway. It’s good if there are a few chunks of tofu left, although not strictly necessary if you accidentally over blend.
  • Tip the sausage into a bowl and use your hands to break up any bigger bits of tofu into smaller ones.
  • If the mixture is a little too wet to mould, leave it to sit for 10 minutes until it is.
  • Cut out 7-8 small rectangular pieces of baking paper, and 7-8 pieces of slightly longer rectangular tin foil. Half fill a large pot with water, and place a large metal/heatproof colander or sieve on top. You’ll need a lid for the pot to steam the lil sausage packages.
  • Place 1/7th- 1/8th of the mixture in the centre of a piece of baking paper, and use your hands to form it into a sausage shape. Roll it up, and place the sausage, seam side down, into the tin foil. Roil the tin foil up tightly around the sausage, using the rolling as an opportunity further mould into a sausage esque shape.
  • From there, begin gently pinching the edges of the foil together. Start at the edges and move inwards towards the sausage, so that you don’t squish sausage outwards. Once you hit the sausage, pinch firmly and twist the foil to secure. Fold the twisted edges up into the sausage (see the video if you’re a visual kinda person.)
  • Repeat with all the sausages and place into the steaming basket over water, ensuring the water isn’t touching the sausages. Place the heat to medium and the lid on, and cook for around 45 minutes. Depending on the pot you use, you might need to add extra water to the bottom during this time.
  • Once the sausages are cooked, carefully remove the foil packages from the sieve.
  • Unwrap carefully (mindful of both the steam, sensitivity of sausages and ripping of foil) – I highly recommend keeping the foil to use again on sausages. Less waste.
  • Place the completely unwrapped sausages on a plate and allow to cool a little. They firm up as they cool, so keep handling to a minimum for a while.
  • Once firmed up, you can either eat them as is, or grill up on a high heat, lightly oiled pan for traditional looking grill spots.
  • Keep in an airtight container.

Notes

  • This sausage mixture can also be made as sausage patties. To do this, form 7-8 balls of mixture and cut out medium rectangular pieces of baking paper, long enough to fold in half. Press the ball in between the baking paper, out into a patty shape. Wrap each patty in tin foil and steam for an hour as per the instructions. The patties fry up in the same way as the sausages.  
Keyword gluten free vegan sausages, low fodmap vegan, low fodmap vegan sausages, vegan
Tried this recipe?Let us know how it was!