Step 1

Add chickpeas, soy sauce, maple syrup, tomato paste, vegetable stock, dijon mustard, liquid smoke, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, smoked paprika, salt, ground black pepper and cayenne pepper to the food processor and process until well mixed.

Step 2

Transfer it to a mixing bowl and add in vital wheat gluten.

Step 3

Stir in briefly with a spoon.

Step 4

Now get in there with your hands and form it into a dough. Don’t knead it. You just want it to be properly mixed and form into a dough.

Step 5

Transfer the dough to a wooden board.

Step 6

Cut it into four pieces and roll each piece roughly into a sausage shape (it doesn’t need to be perfect, the shape forms really well while they are steaming).

Step 7

Now roll each sausage in parchment paper and then in foil and close up the foil on each end. Don’t wrap them too tight, they need a little room to expand while they’re steaming.

Step 8

Place them into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam for 20 minutes.

Step 9

After steaming place them back onto the wooden board and open the tinfoil (be careful of the steam escaping). They are now cooked and ready to use! But if you’d like to grill them (as we did) then keep reading.

Step 10

Heat up a grill pan and brush it with grapeseed oil or another high heat oil.

Step 11

Place the sausages onto the hot grill pan and let them cook for a few minutes so that the grill lines sear into the sausages before turning them and cooking on the other side.

Step 12

In the last minute of grilling, brush the sausages with vegan barbecue sauce (optional).