METHOD

Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6

1. Put the mushrooms in a processor and process along with 3 tablespoons of tamari until very finely chopped. Place on a baking tray.

2. Crumble the tofu into a bowl, mix with 2 tablespoons of tamari and place this on a separate baking tray.

3. Place both of the trays into the oven and cook for approximately 20-25 minutes until the tofu is crisp but not completely solid. NOTE : Turn the tofu and mushrooms at least 2-3 times during cooking to prevent sticking and to allow for an even cook. Remove from the oven at any time if you feel the ingredients are cooked. Put into a bowl.

4. Whilst the trays are baking in the oven, drain the kidney beans well and set aside.

5. Next, in a frying pan, fry the leeks in 1 tablespoon of vegan margarine and 1 tablespoon of olive oil with the garlic and the chilli. Continue to fry until very soft. Leave to cool slightly

6. When the leeks have cooled, add to the bowl with the tofu and mushrooms. Put in the beans, sage, thyme, pepper, fresh parsley, gram flour and another 1 tablespoon of vegan margarine.

7. Using you hands, mix everything together well and when finally mixed, form into a ball. Wrap lightly in foil and leave to rest for 10 minutes.

8. Shape into sausages.

9. I like to gently fry the sausages for just a few minutes, turning occasionally to get a nice brown coating. These can then be put back onto a backing tray and cooked for about 10 minutes until cooked through.

10. Serve as you would for your own meals. Great with mash and onion gravy, amazing in a sandwich or with steamed vegetables and new potatoes.