Bethany's Vegan Kitchen

These herby bangers are a great source of protein and have a really meaty mouthfeel. They’re a mixture of vital wheat gluten, chickpea flour, tofu, nutritional yeast and seasonings, that would be great chopped up in pasta, casseroles or stews. Or fry a couple for a sausage sandwich, or as part of a vegan cooked brekkie. They’re cooked by steaming then frying, which give them a meaty interior and golden crispy exterior.

Serves; Eight Cook time; One hour and 10 minutes

You’ll need;

1. 200g vital wheat gluten
2. 40g chickpea flour
3. 30g nutritional yeast
4. Three tablespoons of Italian herb seasoning
5. One tablespoon of onion powder
6. One tablespoon of garlic powder
7. 250ml boiled water
8. 50g firm tofu
9. Three tablespoons of tomato puree
10. Two tablespoons of fish-free Worcester sauce
11. One tablespoon of oil

Method;

• Add all the dry ingredients into a mixing bowl (these are items one to six listed above) and mix them together
• Next, add the wet ingredients into a jug (these are items seven to ten listed above, the oil is reserved for frying the sausages later) and blend them together into a smooth mixture
• Then pour the wet ingredients into the dry and mix to form a dough
• Once you have the dough, knead it for three or four minutes. The heat from the boiled water and the kneading action will activate the gluten, so you’ll see and feel it begin to develop
• Split the dough into eight equal pieces, form into a sausage shape and wrap in foil. Twist the ends of the foil completely closed so that the water can’t get in
• Bring a saucepan partially filled with water to a boil. Place the wrapped sausages inside and replace the lid. Lower the heat to low and cook for one hour, turning the sausages half way through
• Once cooked, leave the sausages to come to room temperature before unwrapping
• Heat the oil in a large frying pan over a medium heat. Place the sausages into the frying pan and fry for ten minutes, or until golden and crispy on the outside