Vegan Okara Sausage (with Customizable Flavours)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6 sausages (100g each)
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Calories
195 kcal
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Course
Snacks
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Cuisine
International
Vegan Okara Sausage (with Customizable Flavours)
Description
Vegan Okara Sausage incorporates the pulp leftover from soy milk production (okara) mixed with flavorful components like tomato paste and Maggi or soy sauce, infused with vegetable stock for moisture. Coconut oil provides fat that mimics the richness of meat, improving mouthfeel and flavor. Vital wheat gluten acts as a binder and texture developer, creating a chewy, sausage-like consistency when steamed.
The dough is rested for moisture integration before shaping into sausage-like forms wrapped tightly in foil. Steaming on the stovetop or in an Instant Pot cooks the sausages thoroughly, firming the texture. After cooling, chilling enhances the flavor and makes slicing easier. The sausages can be flavored with a variety of spice blends to suit taste preferences.
This plant-based sausage alternative is lean yet adequately fatty from the oil, offering a satisfying texture that works well as a snack or incorporated into other dishes. Substitutions include mashed cooked beans or tofu if okara is unavailable.
Proper measurements for okara depend on soy milk straining, typically between 60–150 grams. Coconut oil is preferred for its saturated fat content and flavor, but other oils are acceptable. Reducing oil is possible but not recommended to maintain moisture and texture.
Ingredients
- ½ okara around 1/2 cup to 1 cup; see Note 1 for substitution options, from 1 batch homemade soy milk
- 1 cup vegetable stock or soy milk
- 1 tbsp tomato paste
- 2 tbsp Maggi sauce or soy sauce
- 2 tbsp coconut oil (see Note 2)
- 1–2 tbsp seasoning of choice (see Spice Mixes section for sausage flavour options)
- 1½ cup vital wheat gluten
Instructions
- 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.
- 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, but taste best after chilling in the fridge overnight. You can use them in a recipe or eat them right away as a snack.
Notes
- Okara quantity varies depending on soy milk straining; substitute with mashed beans or tofu if unavailable.
- Coconut oil is preferred for richer flavor and mouthfeel, but grapeseed or olive oils work well as alternatives.
- Reducing the oil quantity is possible, but it may affect moisture and texture since sausages are expected to be somewhat fatty.
- Steamed sausages taste best after chilling overnight in the fridge before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6sausages (100g each)
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 495mg | 21% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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