Heat a wok or large metal pot and bring 2 cups of vegan dash or water to a boil.
Once the water is boiling, add in the tteok (rice cakes), soy sauce, sugar and Gochujang sauce.
Cook on medium-high heat for 10 minutes, stirring constantly to prevent the rice cakes from sticking to the bottom of the pot or wok.
While the tteok sauce is cooking, heat a frying pan or BBQ plate to medium heat.
Add 1 tbs of vegetable oil and the sausages, turning frequently, and cook for 7-9 minutes until golden brown.
Take the sausages off the heat and slice into coin-shaped medallions.
Once the tteok sauce is reduced by more than half, turn off the heat and stir in the sliced Alternative Meat Co. sausages.
Garnish with sliced green onions and roasted black sesame seeds.
Serving suggestion: Add the Vegan Tteokbokki to a Korean-street food themed plate – great for potlucks! Include Korean favourites like kimchi, mushroom dumplings, fried lotus root, edamame and stir-fried veggies. Yum!