Research into making vegan sausages with beans suggested that here are two important factors - you need something to bind the mixture (in this case wheat gluten) and you need fat added to avoid dryness and give the sausages ‘mouth feel’. The third thing you need to do is pack in flavour so don't stint on spices and herbs!
In this recipe the syrup adds a hint sweetness which adds complexity to the mix of smoky black beans, garlic, aromatic oregano and spicy paprika. But I’m sure that there are many ways to vary the flavours by using different herbs and spices. Next time I make these I intend to add chilli! I served the sausages sliced in a ratatouille style sauce.
Ingredients (makes approx. 5-6 sausages)
- 1 x 400g tin of black beans, very well drained
- 45g minced seitan (optional - I used it for texture)
- 35g wheat gluten
- 4 tbsp oats or fresh breadcrumbs
- 1 heaped tbsp dried oregano
- 1 heaped tbsp paprika
- 1 heaped tsp garlic powder
- 2 tsp vegetable oil
- 1 tsp golden syrup or maple syrup
- 1 tbsp light soy sauce
- 1 tsp salt (or less, to taste)
- Ground black pepper to taste
- 6 tbsp water
- Mash the beans in a large bowl with a fork or potato masher. Add all the other ingredients, mixing and mashing them all together. Taste and adjust the seasoning if necessary. Knead the mixture as you would do with bread dough for about 2 minutes.
- Form the mixture into sausage shapes and tightly encase in cling film or foil (tying the ends of the cling film or twisting the ends of the foil.
- Steam the sausages for 1 hour. They are then ready to use. You can slice them and add to stews and casseroles or fry them whole.
Steamed and ready to use:
Sliced and used in the finished dish:
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