This has a sort of chicken-like flavour. The desiccated coconut might seem like an odd ingredient, but it adds a moistness does not require any further fat to be added. If you cannot find the cheese sauce mix, substitute with 2 tablespoons of cornflour or riceflour and 1 tablespoon of nutritional yeast.
- 100g wheat gluten powder
- 100g soy flour
- 50g fake cheese sauce mix
- 50g desiccated coconut
- 400ml vegetable stock
- 220g diced onion
- 3 cloves of garlic, also diced
- 1 tsp each of: black pepper, white pepper, basil, thyme, smoked paprika
- ½ tsp ground mace
- Pinch of salt
- A squirt or two of soy sauce, Maggi liquid seasoning or Braggs aminos, Worcester sauce etc.
Mix all the dry parts in a bowl until even.
Add the stock and knead well until a moist dough is formed. Leave the dough to rest for at least half an hour.
Divide the mass in two, and shape into thick sausages (each weighing around 500g). Wrap each individually in oiled tinfoil and steam for 45 minutes. Do not remove the lid from the steamer!
Allow to cool completely.
Eat on its own, in a sandwich or fried with vegetables and smoked tofu.
Per third of a sausage: 197 Cal, 6.5g C, 20g P, 10g F.
Old recipe – no picture, sorry!