Vegan Popover with Home-made Tofu Sausages


Tofu Sausages

2-1/2 cups wholemeal (whole-wheat) breadcrumbs
9oz smoked tofu, drained
1/2 small onion, coarsely chopped
3 tbsp fresh parsley, thyme, sage or rosemary, finely chopped
2 tsp dried herbs
1 tsp Dijon mustard
1 tsp soy sauce
2 tbsp coconut oil

Onion Gravy

2 tbsp vegetable oil
2-1/4 lb large onions, thinly sliced
7 tbsp red or dry white wine or balsamic vinegar
1-1/4 cups vegetable stock
small bunch fresh thyme, woody stems removed, chopped (optional)
1 tsp yeast extract


1 cup self-raising flour
2/3 cup canola oil
1-1/4 cups soya milk
1 tbsp balsamic vinegar
sea salt and ground black pepper


  1. Put all the sausage ingredients in a food processor, season and process until a thick paste forms. Divide the mixture into eight and roll to form sausage shapes with your hands. Arrange in a single layer on a plate, cover with clear film (plastic wrap) and chill until required.
  2. Drizzle the sausages with olive oil and cook under a preheated grill (broiler) for 6-8 minutes or until pale golden brown, turning frequently.
  3. To make the onion gravy, heat the oil in a large non-stick frying pan. Add the onion and cook over a medium heat for 5 minutes, until beginning to turn golden. Reduce the heat to low, then simmer for 10 minutes, stirring occasionally.
  4. Add the wine or vinegar, stock, thyme and yeast extract and bring to the boil. Simmer, uncovered, for 10 minutes.
  5. To make the batter, sift the flour into a large mixing bowl and season with salt and black pepper.
  6. Make a well in the middle, then add the canola oil and balsamic vinegar. Mix the ingredients well. Gradually stir in the soya milk, mixing until fully incorporated, then beat until the batter is smooth.
  7. Meanwhile, preheat the oven to 220°C/425°F. Oil a shallow ovenproof dish, then arrange the vegan sausages in the base in a single layer, leaving a little space between each.
  8. Pour the batter into the dish, ensuring that it is spread evenly around the sausages. Bake in the oven for about 40-45 minutes, or until the batter is well risen and golden brown.
  9. Serve the popover cut into portions with two sausages for each diner. Place the onion gravy in a jug (pitcher) and serve alongside the popover so diners can help themselves.

Makes 4 servings.

Source: Vegan Cooking