Spanish style vegan sausage

Name: Spanish style vegan sausage
Total time: 5400 s
Yield: Makes 2 sausages
Cuisine: British
Ingredients: 20 g coconut oil; 1/2 onion; 6 cloves garlic; 20 g textured vegetable protein (TVP); 30 ml soy sauce; 70 ml water; 4 tablespoons smoked paprika; Pinch chilli flakes; 2 tablespoons Herbs de Provence; 1 teaspoon salt; 1/2 teaspoon black pepper; 80 g vital wheat gluten; 20 g bread flour

Sam Meadley @samm

Bristol, England, United Kingdom

This is my second attempt in the world of #vegan sausage and certainly good enough to share! As I follow a vegan diet I very much miss chorizo, so I thought I’d try a Spanish style sausage this week. This is perfect for slicing, cooking, pizza topping... You name it. Salty garlicky goodness.

Sam Meadley @samm

Bristol, England, United Kingdom

Saved

Ingredients

1 hr 30 mins

Makes 2 sausages

20 gcoconut oil
1/2onion
6 clovesgarlic
20 gtextured vegetable protein (TVP)
30 mlsoy sauce
70 mlwater
4 tablespoonssmoked paprika
Pinchchilli flakes
2 tablespoonsHerbs de Provence
1 teaspoonsalt
1/2 teaspoonblack pepper
80 gvital wheat gluten
20 gbread flour

Saved

Steps

1 hr 30 mins

1

Finely chop the onion and sauté in the coconut oil for a few minutes. Turn off the heat and crush the garlic in to the hot pan.
2

Transfer the oil, garlic and onion to a bowl. Add the TVP mince, soy sauce, water and mix.
3

Add smoked paprika, chilli, herbs, salt, pepper and mix again.
4

Stir in the flour until all is absorbed and lightly knead to a dough.
5

Split the dough and roughly shape in to 2 sausages. Tightly wrap in tin foil twisting the ends like a Christmas cracker.
6

Steam the wrapped sausages for an hour. I don’t have a steamer so I use a colander with a lid over a pan of boiling water.
7

After an hour remove the sausages. Once cool, unwrap and enjoy the big reveal! Store in an airtight container in the fridge.