Easy Vegan Sausages
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.
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
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
- Add the nuts or seeds to a food processor until you get a coarse flour, and transfer it to a large bowl.
- 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.
- 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.
- Heat oil in a frying pan and fry the sausages for about 4-5 minutes on each side until nicely browned.
Serve them with mashed potatoes and some beautiful Collard Greens.
Keywords: 30 minutes or less, gluten-free
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