Over medium heat, fry the diced onion in the coconut oil until it's just starting to brown, about five minutes.
Stir in the garlic and take off the heat.
Transfer everything to a mixing bowl. Add soy mince, soy sauce and water. Mix.
Add the herbs and spices.
Add and stir in the vital wheat gluten, until it is all absorbed by the moist mixture.
Knead a bit to compact the dough.
Shape the sausages as desired.
Wrap in parchment paper, twist each end and tie in string to tighten the sausage.
Steam for one hour and twenty minutes.

80 gram onion, finely chopped
2 tablespoon refined coconut oil
8 cloves garlic, minced
4 tablespoon organic smoked paprika
20 gram dried soy mince
70 ml water
30 ml Clearspring Yaemon Tamari sauce
3/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
4 teaspoon mixed herbs
1 teaspoon Maldon smoked sea salt
200 gram vital wheat gluten