Vegan sweet potato and sage sausages

This recipe makes about 15 to 20 fat sausages which can be deep fried, shallow fried, baked or grilled.


1 kilo sweet potatoes, peeled and cut into 1cm cubes

40g olive oil

2 medium shallots, peeled and fine diced

3 cloves garlic, fine chopped

350g pumpkin seeds

150g medium texture tofu

50g chickpea flour

20 sage leaves, very finely chopped

Fine sea salt and ground black pepper.


Preheat oven to 200 degrees C

Baste the sweet potato cubes with half the olive oil, transfer to a baking tray and roast for 30 to 40 minutes or until just cooked through and taking colour.

Roast the pumpkin seeds on a separate tray for 10 minutes until just darkening and beginning to “crackle”.

Meanwhile saute the diced shallots with the remaining olive oil in a small pan on a medium heat for 3 to 4 minutes, or until becoming translucent. Add the garlic and cook for a further 2 minutes and remove from heat.

Mash the cooked sweet potato in a large bowl so still a little “chunky”, mix in the cooked shallots and garlic, the tofu and the finely chopped sage.

Blitz the pumpkin seeds to a fine bread crumb consistency, and mix with the chick pea flour. Finally mix these thoroughly into the wet ingredients to form a firm paste, season with the salt and pepper. Ideally place the mix in the fridge for an hour to help it come together to enable easier sausage rolling.

To make the sausages; take a small tennis ball amount of mix and compress into a ball shape, use the palm of your hand to roll on a hard flat surface into a firm sausage.