Soya-Free Vegan Sage and Red Onion Bangers

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1 cup vital wheat gluten
3 tbsp chickpea flour
1/2 cup cold vegetable stock
1 tbsp soy sauce
2 tbsp olive oil
2 tbsp chopped fresh sage (or 2 tsp dried sage)
1/2 tsp ground coriander
1/4 tsp ground ginger
pinch ground nutmeg
1 tsp garlic powder (1 one glove garlic, minced)
1 tsp coconut sugar
1 tbsp whole grain mustard
1 large red onion, finely chopped
2 tsp balsamic vinegar

Heat 1 tbsp of oil in a large frying pan and cook the mustard and onions for 1 minute. Add the sugar and vinegar then continue to cook over a high heat until the onions have caramelised. Set aside to cool.

Half fill a large soup or stock pan with water, cover, and bring to the boil. Meanwhile, in a large bowl, mix together the gluten and chickpea flour along with the herbs and spices. Make a well in the middle and add the cold stock, soy sauce, caramelised onions, and remaining olive oil. Mix with a metal spoon (or your hands) until most of the liquid has been absorbed by the dry ingredients and has started to form a ball. Knead the ball for around 3 minutes or until the dough becomes elastic. Divide into 8 equal balls and knead these each before forming into sausage shapes. Wrap each sausage in clingfilm (plastic wrap) and twist the end to make a tight “skin”.

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Gently drop the sausages into the boiling water and leave to very gently simmer, partially covered, for 30-40 minutes. They should start to float.

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Turn off the heat and leave in the water for a further 15 minutes.

Remove the sausages from the water and alow to cool enough to handle before unwrapping.

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These can be eaten straight away or cook them like you would any other sausage (fry, bake, grill, etc).

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Try them in sausage casserole! (Recipe coming soon)

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Posted on 02/11/2014, in Main, Uncategorized, Vegan and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 11 Comments.

  1. Wow – these are impressive! I used to love bangers!

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  2. They look so pro!

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  3. Wow, awesome vegan bangers! I wonder what I can use instead of cling wrap to cook the sausages in though…I’m a bit paranoid about plastic and food 😐

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  4. U could sell these in supermarkets no joke!

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  5. I can’t wait to make these… I’ve been making Seitan lately and pulsing it in the food processor like “ground beef” — used it in chli and folks thought it was beef. I bet these are awesome with mashed potatoes and gravy …. or sauerkraut.

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  1. Pingback: Virtual Vegan *Linky* Potluck Part 20 | Bunny Kitchen

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