Gluten-Free Vegan Okara Sausages

Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 10 Mins Total Time: 30 Mins

These days there are so many vegan sausage choices in the supermarket when you live in a developed country. However, since I am currently living on a small island in the Philippines, we gotta improvise. Enter my gluten-free vegan okara sausages.

Okara is a by-product of making soy milk and tofu. Food waste is a big consideration if we want to move towards a low-impact lifestyle. So I am constantly devising new recipes on how to use okara to create new food. Apparently, due to a high content of fibre, it is more nutritious in comparison to tofu and soy milk.

I added a small amount of minced mushrooms and vegan ham to add some extra to the sausages. You can use just mushrooms, or even add nuts, seaweed, or whatever you like. Just make sure the ingredient that you are adding does not have a lot of trapped moisture otherwise it will ruin the sausage.

As I don’t have sausage moulds or vegan sausage casing, I used cling film to wrap them. If you have reusable sausage moulds, obviously they are better. This recipe makes 4 big fat European-sized sausages or 6 smaller hot dog sausages.

I came up with these vegan okara sausages after a lot of trial and error in the kitchen. These sausages are brilliant for bangers n mash. I hope you like them as much as I do.

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0/15 Ingredients
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    Dry Ingredients
  • Wet Ingredients
  • Extras


0/9 Instructions
  • Mix all the dry ingredients together in a large mixing bowl.
  • Chop the extra ingredients for texture. They don't have to be too small or uniform.
  • Add the wet ingredients and extra ingredients into the bowl. You will get a brown-coloured hot mess which is the sausage mixture.
  • Stretch a piece of cling film over a chopping board. Put 1/4 of the sausage mixture to one side in a vague rectangular shape.
  • Pick up the cling film from one side and roll the mixture in one direction. Do the same in the other direction. The sausage 'log' will start to take shape. Using the back of a tablespoon, push the top and bottom ends of the log inwards so that they are no longer pointy. The final log should look like a rectangle.
  • Roll it up in one direction. Carefully, pick up the sausage, twisting and tying off one end, and then the other. Your sausage 'package' should be tight with no air inside.
  • No body shaming allowed! All sausages are beautiful.
  • Gently steam the sausages for about 10 minutes. The sausages will turn darker and firm when they are cooked. Leave to cool. After cooled, you can freeze or fry them as per normal sausages.
  • This is what they look like after frying!




  1. Hi, just to clarify, which kind of rice flour are you using? Regular, or sticky (glutinous -which is actually gluten free)?

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