For the sausages:
3 onions, finely sliced : 30p
2 tbsp fresh rosemary, thyme and parsley, finely chopped or 3 tbsp of dried herbs : 10p
1 small apple or pear : 10p
300g chestnut mushrooms, roughly chopped : £1
1 tsp maple syrup: 15p
20g walnuts : 20p
80g oats : 10p
100g cannellini beans, drained and rinsed : 18p
1 tbsp tomato puree : 5p
1 tbsp soy sauce or tamari : 5p (Use tamari sauce or liquid aminos if gluten free)
1 tsp dijon mustard : 8p
1 pinch ground nutmeg : 4p
1 tbsp dried oregano : 8p
280g extra firm tofu : £1.30
30g ground almonds : 14p
5 pieces of rice paper / spring roll paper, cut in half : 60p

For the sausage glaze:
1 tsp marmite : 10p (Use tamari sauce or liquid aminos if gluten free)
2 tsp miso : 20p
2 tsp maple syrup: 30p
1 tbsp olive oil : 18p
30ml hot water

3 onions, finely sliced : 30p 2 tbsp fresh rosemary, thyme and parsley, finely chopped or 3 tbsp of dried herbs : 10p 1 small apple or pear : 10p 300 g chestnut mushrooms, roughly chopped : £1 1 tsp maple syrup: 15p 20 g walnuts : 20p 80 g oats : 10p 100 g cannellini beans, drained and rinsed : 18p 1 tbsp tomato puree : 5p 1 tbsp soy sauce or tamari : 5p (Use tamari sauce or liquid aminos if gluten free) 1 tsp dijon mustard : 8p 1 pinch ground nutmeg : 4p 1 tbsp dried oregano : 8p 280 g extra firm tofu : £1.30 30 g ground almonds : 14p 5 pieces of rice paper / spring roll paper, cut in half : 60p 1 tsp marmite : 10p (Use tamari sauce or liquid aminos if gluten free) 2 tsp miso : 20p 2 tsp maple syrup: 30p 1 tbsp olive oil : 18p 30 ml hot water

cook until golden brown and soft. Half way through cooking add the maple syrup to help with caramelisation. Add to the large bowl.
• In the food processor blend the walnuts and oats until a rough sand texture is achieved.
• Add the cannellini beans, tomato puree, soy sauce, herbs, dijon mustard and nutmeg.
• Blend until a rough paste is achieved.
• Add the paste to the large bowl. Crumble in the extra firm tofu and add the ground almonds.
• Mix until everything is well combined. Taste and season. Refrigerate for 20-30 minutes.
• Meanwhile make the glaze by whisking together the miso, maple syrup, olive oil and hot water.
• Remove the sausage mix from the fridge and divide into 10 portions. Roughly a ⅓ cup / 80ml each.
• Shape each portion into a sausage shape and place on baking paper or an oiled baking tray. Glaze the sausages using a pastry brush.
• Into a bowl of warm water, submerge the rice paper for 3-4 seconds, shake off excess water and place on a chopping board or kitchen surface.
• Place a sausage and one end of the rice paper and roll the rice paper around the sausage as tightly as possible. Almost like you were rolling a burrito.
• Repeat with all the sausages and place on a baking tray. Do not let them touch each other as they will stick.
• Heat a frying pan over a medium heat with a tsp of oil and fry the sausages for 2-3 minutes on each side. You can also turn the sausages on their ends to brown them.
• I haven’t tried cooking them in the oven or airfryer. I expect 200C in the oven for around 15 minutes and 180C in the airfryer for around 10 minutes should work.
• Remove from the pan and enjoy!
10 Sausages
Protein: 70g
Carbohydrates: 102g
Fat: 49g