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Vegan Sausages

Vegan Sausages

(1 rating)
  • Recipe by: yumsome
  • Hi there, I'm Nico - a world-travelling chef and food writer! When not writing for food magazines or my blog, I'm a vegan caterer and menu consultant. I've had over 50 homes across the globe, and my food can be found on the menus of restaurants, cafés, and guesthouses from Japan to the USA, and (almost) everywhere in between! More locally, my cakes and savouries can be enjoyed in several cafés around Kent
Serves 8
Prep time: 15min
Cooking time: 40min

Featuring on the menus of cafés and hotels around the globe, my vegan sausages are firm and moist, and bursting with flavour. They are probably the meatiest vegan sausages you'll ever eat, and far surpass any you can find in stores!

If you don't have buckwheat flour, add some buckwheat flakes to a high speed blender and whizz to form a flour.

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  • 1.

    In a large saucepan or stockpot, heat the vegetable stock until it's boiling.

  • 2.

    In the meantime, place all the wet ingredients into a blender or food processor, and blend for a few seconds, until smooth.

  • 3.

    Place all the dry ingredients into a large bowl, and mix together.

  • 4.

    Add the blended liquid to the dry ingredients, and mix well, making sure there are no pockets of flour.

  • 5.

    Knead the dough for 3-5 minutes, in order to activate the gluten, and then divide into 8.

  • 6.

    Form each piece into a sausage shape, and wrap tightly in cling film, and tightly tie up the ends.

  • 7.

    Turn the heat down under the stock, so that it's now simmering, and add the sausages. Continue to simmer for 40 minutes.

  • 8.

    When the sausages are cooked, carefully remove from the pan, and set aside to cool.

  • 9.

    Once they've cooled, place in the fridge for at least 5 hours to firm up. Ideally, overnight is preferable, though.

  • 10.

    To heat the sausages, gently fry in a non-stick skillet for 3-4 minutes on each side. (If you don't have a non-stick skillet, use a little oil in your usual skillet or frying pan.)

  • 11.

    If the sausages are to be part of a casserole or a dish involving a lot of sauce, there's no need to pre-heat them first - just put them into the food around 5 minutes before the end of cooking, just to warm through.

  • 12.

    To store the sausages, keep them in their wrappings in the frige for up to 7 days, or 3 months in the freezer. Enjoy!

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