Soysage (Vegan)
Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minForget store-bought vegan sausage. This from-scratch soysage has a depth of flavor and chew that no plastic-wrapped substitute can touch.
Dried soybeans get soaked overnight with kombu seaweed, cooked until tender, then coarsely chopped and mixed with rolled oats, gluten flour, nutritional yeast, and a lineup of classic sausage spices: sage, fennel, oregano, cayenne, garlic, and Dijon mustard. Apple cider vinegar and tamari add tang and umami.
The mixture gets packed tightly into a bowl, sealed with foil, and steamed for about 90 minutes until it firms up into something you can actually slice, crumble, or fry.
Pro Tips
- The kombu does double duty. It tenderizes the beans while soaking and adds savory, mineral-rich umami when chopped into the mix.
- Pack the mixture tightly into the bowl before steaming. Air pockets create crumbly spots.
- Adjust gluten flour between 4-8 tablespoons depending on how firm you want the final texture. More gluten equals chewier soysage.
- Slice and pan-fry after steaming for crispy edges that make a killer breakfast alongside scrambled tofu.
Ingredients
Directions
Soak the soybeans and one piece of kombu in about five times their volume of water overnight.
Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu.
Cook until soft, about four hours, and drain.
Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess.
Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges.
Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven.
Pour in enough water to cover the bowl, then place the soysage over the bowl.
Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed.
Let cool and use.
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