Soya-Free Vegan Sage and Red Onion Bangers
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”.
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.
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.
These can be eaten straight away or cook them like you would any other sausage (fry, bake, grill, etc).
Try them in sausage casserole! (Recipe coming soon)
Posted on 02/11/2014, in Main, Uncategorized, Vegan and tagged Dairy-Free, Dinner, Egg Free, Food, Lactose Free, Meat Free Monday, Meat-Free, No Dairy, No Egg, Onion, Red Onion, Sage, Sausage, Soya-Free, Tasty, Vegan, Vegan Recipe Hour, Veganised, Vegetarian, Vital Wheat Gluten, what vegans eat. Bookmark the permalink. 11 Comments.