Easy Vegan Sausages

Laura

Laura

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Vegan Sausages

  • Author: Challenge 22
  • Active Time: 30 min
  • Total Time: 30 min
  • Yield: 2 servings
  • Category: main dish

Description

These delectable Easy Vegan Sausages are incredibly versatile and can be used in hot dogs, sandwiches, sliced in pasta, drizzled with silky meat-free gravy, and served with mashed potatoes and veggies. We love having these sausages as a filling savory food fix, and the nutritious ingredient list makes them even better!

Perfectly crispy on the outside and oh-so-satisfying, these veggie sausages are made without wheat gluten, which is often found in meat-free sausage recipes. You can double or triple the recipe because these delightful Easy Vegan Sausages taste even best when made the day ahead and stored in the fridge overnight.


Ingredients

Step 1 ingredients:

¾ cup (or 100 g) nuts or seeds of choice

Step 2 ingredients:

1 chopped red onion

2½ cups (or 250 g) chopped white mushrooms 

Frying oil

5 sun-dried tomatoes in oil

1 tbsp miso paste

1 tbsp nutritional yeast

Step 3 ingredients:

⅔ cup (or 75 g) breadcrumbs, regular or gluten-free 

1 tsp smoked paprika

1 tsp garlic powder

1 tsp sage

¼ tsp chili flakes

1 tsp cumin

Salt and pepper to taste


Instructions

  1. Add the nuts or seeds to a food processor until you get a coarse flour, and transfer it to a large bowl.
  2. Fry the onions in oil until softened, then add the mushrooms. Cook until all the water has evaporated. Add them to the food processor along with the sun-dried tomatoes, miso paste and nutritional yeast, and blend to a paste texture. Add the nut/seed flour from step 1 into the food processor with the paste and blend till well combined.
  3. Transfer the mixture into a bowl and add step 3 ingredients. Stir to form your sausage dough. Shape into balls with your hands then roll out the balls into sausage shapes on a chopping board. Be careful not to make the sausages too big or they won’t hold their shape.
  4. Heat oil in a frying pan and fry the sausages for about 4-5 minutes on each side until nicely browned.

Notes

Serve them with mashed potatoes and some beautiful Collard Greens.

Keywords: 30 minutes or less, gluten-free

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

[ratings]

More like this:

Cornbread with poppy seeds

Cornbread with poppy seeds

This unusual cornbread makes an excellent breakfast, split in half and slathered with vegan butter, but it’s equally at home served with a bowl of chili!

Sports Drink

Wholesome Sports Drink

Looking for a refreshing drink to quench your thirst after a hard workout? Give this Wholesome Sports Drink a try. This drink is made with no refined sugars or artificial sweeteners, only plant goodness here!

KayiKorma

Raw Vegan Kayi Korma

Kayi korma is a type of curry, but this particular recipe is special because it uses no fire, making it a raw kayi korma. It can be a really refreshing summer recipe, served over cauliflower rice – no heat involved.