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Vegan, gluten free sausages

Grain free, nut free, FODMAP friendly
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins


  • 500 g firm tofu MAKE SURE IT'S FIRM and well drained
  • 2-3 tablespoons red wine vinegar
  • 2 tablespoons tamari
  • 2 tablespoons light brown sugar
  • 2 tablespoons miso paste
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon 1 teaspoon psyllium husk
  • 1/2-1 teaspoon clove
  • 3 teaspoons dried sage
  • 3 teaspoons dried rosemary
  • 1 teaspoon smoked paprika
  • Freshly cracked pepper
  • Pinch of chilli


  • 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.
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