Heat 1 teaspoon of extra virgin olive oil in a skillet and cook the garlic and onion over medium-high heat until golden brown, stirring occasionally. Set aside.

Add all the remaining ingredients to a food processor bowl (except the vital wheat gluten). Then add the cooked garlic and onion and pulse until well combined.

Add the vital wheat gluten and pulse again until well combined and it comes together in a ball. It’s okay if it's not a perfect ball.

Transfer to a flat surface and form the dough into a loaf.

Prepare a large pot (filled with about 2 inches of water, or about 5 cm) with a steaming basket and bring it to a boil.

Divide the dough into 8 to 10 equal pieces, depending on how big you want your sausages to be.

Roll and press the dough into a sausage shape. Roll tightly each sausage in aluminum foil. Twist the ends so that each sausage is completely covered in foil. 

Add the vegan sausages into the steaming basket and steam for 40 minutes, flipping them after 20 minutes.

Remove from the stove and let them cool for about 5 minutes, then unwrap.

Heat the remaining extra virgin olive oil in a large skillet and then cook the sausages over medium-high heat for about 1 to 2 minutes on each side, or until golden brown.

You can serve your vegan sausages in a bun like a vegan hot dog.

Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.