These vegan sausages provide a savoury smoky umami flavour that will even satisfy the meat eaters in the family. Serve with Butterbean and cashew mash and onion gravy. They are also very good cold as a snack or great for packed lunches.
Testers and Tasters Feedback
“Great smoky flavour and healthy alternative.”
“They were good cold too with bubble and squeak the next day.”
“My husband is not a vegan, but said these were the best sausages he’d ever eaten.”
Photo
Judith Cousin, served with Butterbean and Cashew Mash recipe in Sides
Makes 12-14 small sausages
Plants: 7-9
Preparation: 30-45 minutes Cooking: Final cook 15-20 minutes
GF V NF DF
Swaps
NF: Replace the cashews with soaked dried fava beans or extra seeds.
This works best with a very firm dry tofu. If it is wet the sausages do not stick together well. Smoked tofu works best.
Add: gluten free miso, garlic, herbs and/or spices to plain smoked tofu and marinate overnight to create more depth of flavour. Drain well on kitchen paper before using.
Herbs and Spices: Switch herbs and spices to those of your choice and to change the flavours.
Add: 1-2tsp of nutritional yeast will also enhance flavours.
Freezing
The sausages freeze well before cooking or after cooking and reheat.
Ingredients
1 pkt smoked tofu, I used smoked tofu with almonds and sesame seeds. If the tofu is very moist add 1-2tbs of chickpea/gram flour to the mix to help it bind better, or form into patties.
100g of cashews
1 tsp mixed herbs
2 tsp ground chia seeds
1 clove of crushed garlic (optional)
1 tsp gluten free miso
50g onion finely chopped or 1 leek finely chopped
A little water to bind the mixture
1-2 tbsp of EVOO for frying
Salt and pepper to taste
Options:
No Pigs Involved in Blankets
For Christmas use a sliced grilled aubergine to wrap around the sausages to create a vegan version of Pigs in Blankets. Brush the aubergine with EVOO and grill until golden, then wrap around the sausages. Re-heat in hot oven for 15-20 minutes.
Use smoked salt to add to the smoky flavour
Method
In advance soak the cashews for 2-4 hours this will help bind the sausages.
In a blender or with a hand mixer add all the ingredients and blend until you have a smooth mixture, still with some texture.
Shape the tofu mixture into 12-14 small sausage shapes or small patties. Set aside in the fridge for 20-30 minutes.
Cooking Options:
Fry:
Heat EVOO in a frying pan on a medium heat and fry each side for about 4-5 minutes.
Oven:
Heat the oven 200C, 180C fan, 400F, Gas 7
Place the sausages on an oiled baking tray and cook for about 10-15 minutes each side.
Air Fry:
Air fry at 175C for about 5 minutes each side or until they are firm and beginning to crisp on the outside.
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