Step 1

Add chickpea, nutritional yeast, tomato sauce, soy sauce, dijon mustard, oregano, paprika, coriander powder, black pepper, salt to the food processor and process until all ingredients are mixed well.

Step 2

Transfer the mixture to a bowl and add the vital wheat gluten. Stir in with a wooden spoon, then start kneading with your hands. Knead the dough for a short minute until everything is well mixed together. You'd your dough to be firm and stretchy, so make sure you don't over-knead (or the vegan sausages will become too tough).

Step 3

Once you reach the firm and stretchy texture, I recommend measuring its weight. Then divide the weight to 10 to see how to divide your dough into ten equal parts (10 sausages). I tend to measure each part of the dough separately to ensure it's all the same weight.

Step 4

Try to transform each part of dough into rough cylinders with your hands. Put one vegan sausage cylinder into a small square of cling film. Roll it tightly and gently squeeze it to create the desired sausage shape. Twist the edges. You can twist it a few times to really give it a good shape at the end. Once you obtain the desired shape, transfer the vegan sausage to a square of aluminium foil. Roll it tightly and twist the edges well. Set aside. Repeat with all ten vegan sausages (and reuse the cling film for shaping purposes to reduce pollution).

Step 5

Using a steamer, steam the sausages for 20 minutes. I used two bamboo steamers and put 5 sausages per basket.

Step 6

While your vegan sausages are steaming, it's time to make the vegan sausage sauce. Add all ingredients to a bowl and mix them together. Mix well until the sugar has dissolved. Add more sugar if you want your sauce to be sweeter and add more liquid smoke if you want your sauce to taste meatier.

Step 7

Once your vegan sausages have steamed, unwrap the aluminium foil and transfer them to a deep plate. Pour a little sauce over each vegan sausage and using a kitchen brush cover all parts of the sausage in the sauce.

Step 8

To Fry: Heat a non-stick pan with a little olive oil and then fry the vegan sausages for about 4-5 minutes on each side, or until they are nicely brown. Add more sauce to the frying pan and brush the sauce over the steak if you want them to have a deeper flavour and look a little darker.To Grill: Brush your grill with a little olive oil. Grill the vegan sausages on the BBQ for about 3-4 minutes on each side, or until they are nicely brown. Add more sauce to the vegan sausages if you like a deeper flavour.

Step 9

Serve immediately with grilled potatoes and mango habanero salsa.You can store the leftover vegan sausages in the fridge in an airtight container and reheat on the grill the next morning.