Vegan Lincolnshire Recipe

Mix dry ingredients

In a large mixing bowl whisk together the vital wheat gluten, chickpea flour, nutritional yeast, ground flaxseed, dried sage, dried thyme, black pepper, white pepper, nutmeg, and salt until evenly combined.

Mix wet ingredients

In a separate bowl combine the warm water, soy sauce or tamari, tomato paste, maple syrup, apple cider vinegar, liquid smoke, and vegetable oil. Whisk until the tomato paste is fully dissolved and the mixture is uniform. If using mashed potato, mash it smooth and stir into the wet mix.

Form the dough

Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, stir to combine until a shaggy dough forms. Use your hands to knead in the bowl for about 2–3 minutes until the dough becomes elastic and slightly springy. Do not over-knead; you want it cohesive but not overly tough.

Rest and shape

Divide the dough into 8 equal portions (about 80–90 g each). Roll each piece between your palms into a tight sausage shape about 4–5 inches long. Lay each link on a sheet of lightly oiled parchment. Wrap each link tightly in a second piece of parchment or foil, twisting the ends to seal (like a candy). The wraps should be snug so links hold shape while poaching.

Place the wrapped sausages in a large pot and add the vegetable broth, soy sauce, liquid smoke and bay leaf. The liquid should come partway up the sausages but not necessarily fully submerge the wrappers. Bring the pot to a gentle simmer over medium heat (avoid a rolling boil which can tear wrappers and cause sponginess). Cover and simmer gently for 25–30 minutes, turning once halfway through so they cook evenly.

After poaching, remove sausages and let them cool in their wrappers for 5 minutes, then unwrap and transfer to a wire rack to cool further for 10–15 minutes before finishing. Cooling helps the texture firm up and makes pan-frying easier.

Heat 1–2 tablespoons vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Add the sausages and pan-fry, turning occasionally, until nicely browned and slightly crisp on all sides, about 6–8 minutes total. Press gently with a spatula to encourage even contact with the pan.

If you prefer, you can also grill the sausages over medium heat, brushing lightly with oil, turning until char marks appear and they are heated through (about 6–8 minutes).

Serve hot in buns or with mashed potatoes and onion gravy. Add mustard, ketchup, or vegan butter to taste.