Vegan Okara Sausage (with Customizable Flavours)
This recipe uses okara (the leftover pulp from making soy milk) for a tasty zero-waste vegan sausage. Easy meat-free Andouille, pepperoni, chicken sausage, and more!
Servings: 6 sausages (100 g each)
- 1/2 of the okara from 1 batch of Homemade Soy Milk see Note 1 for substitution options
- 1 cup vegetable stock or soy milk 240 g
- 1 tbsp tomato paste 16 g
- 2 tbsp maggi sauce or soy sauce 30 g
- 2 tbsp coconut oil 25 g; see Note 2
- 1–2 tbsp seasoning of choice see "Spice Mixes" section below for sausage flavour options
- 1½ cup vital wheat gluten 210 g
Mix together all the ingredients thoroughly. Let rest, covered, for 15 minutes before proceeding.
Give the dough a few more mixes—you should see its texture has now changed, having formed lumpy strands. Divide the dough into six pieces (see Note 3).
Place each piece on a sheet of aluminum foil and mold into a rough sausage-looking shape. Wrap tightly in aluminum foil and twist the ends to seal. No worries if they're a bit misshapen and lumpy; they'll expand into a nice proper sausage shape once steamed.
Set the sausages on a steamer rack or trivet and steam for 1½ hours on the stovetop (make sure to check on the water occasionally to see that the pot hasn't boiled dry), or 45 minutes in the Instant Pot (Steam setting on High Pressure using 1 cup of water, full natural release).
Sausages are ready when they are cool enough to handle. You can use them in a recipe or eat them right away as a snack.