Vegan, gluten free herby sausages

After I posted this recipe for notmeatballs, I turned my thoughts to developing a gluten free version of my basic mix. It’s taken a while to find a combination of ingredients that held together well, and had a good texture for eating!

Then millet came along with all its sticky goodness…

The texture of the millet when cooked turned out to be the perfect binder for dried soy mince and flavourings, and the mixture isn’t just good for sausages, it’s great as balls too, or even burgers!

Plus, after baking or frying the sausages can be frozen, and take just 10 minutes to cook straight from the freezer (in a 200 degree oven).

I’m very pleased with them!

Lovely herby sausages

Lovely herby sausages

makes 16


100 g millet (365 g cooked)

2 tbsp nutritional yeast

1 tsp dried marjoram

1/4 tsp dried rosemary

1/4 tsp dried thyme

1 tbsp fresh sage, chopped

2 tbsp fresh parsley, chopped

2 tbsp tamari

1 tsp liquid smoke

75 g dried soya mince

a pinch of salt

3 tbsp tapioca flour

200 ml hot water

oil for roasting or frying


First cook the millet according to the packet instructions. I’ve used some that came ready portioned out to boil in the bag, and some which needed steeping for a few minutes before simmering, both work well.

Drain the millet and put it in a large bowl. It should be thick and sticky. Add the nutritional yeast, tamari, liquid smoke, fresh and dried herbs and salt to the bowl and mix well. Tip in the soya mince, tapioca flour and water and mix together thoroughly. Leave to rest for at least 20 minutes, this allows the soya mince to soften.

Preheat the oven to 200 degrees c.

Before they went into the oven

Before they went into the oven

Lightly oil a baking tray. Shape the mixture into sausages and arrange them on the tray. Spray or drizzle a little more oil over the top and bake them for 20 minutes. Or if you prefer you can fry them for around 12 minutes on a medium low heat, turning often.


By E.

4 thoughts on “Vegan, gluten free herby sausages

  1. Sounds like a good use for millet! I think I’ve still got at least half a bag from trying another recipe and not liking it much, but I can see it working really well as a binder. Thanks for the tip!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s