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Vegan Sausage

🇩🇪 Germany

Servings: 7 sausages Prep: 30 minutes Cook: 40 minutes Total: 1 hour 10 minutes

Ingredients

  • 1 1/2 cups white beans, drained and rinsed (from one 15 oz can)
  • 1 cup oats (gluten-free if needed)
  • 1/2 cup walnuts
  • 1/2 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 chia eggs (3 tbsp ground chia seeds + 1/4 cup water)
  • 1 tbsp tomato paste
  • 1 1/2 tbsp tamari (or soy sauce or coconut aminos)
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 3/4 tsp sea salt, to taste
  • 1/2 tsp ground cumin
  • 1 pinch cayenne pepper, to taste
  • Black pepper, to taste
  • 1/2 tsp fennel seeds (optional)

Steps

  1. Mix ground chia seeds with 1/4 cup water in a small bowl; set aside for 5 minutes to thicken.
  2. Rinse canned white beans well, drain, and pat dry thoroughly.
  3. Pulse oats and walnuts in a food processor until they have a coarse texture, not fine flour.
  4. Add beans, chia egg mixture, and all remaining ingredients to the processor; pulse until combined but not mushy or overly sticky. Add a little flour if too sticky.
  5. Optional: freeze mixture for about 10 minutes to make shaping easier.
  6. Shape mixture into 6-7 sausages using about 1/3 cup per sausage.
  7. Place sausages on a parchment-lined plate and refrigerate for 20 minutes.
  8. Wrap each sausage in parchment paper and foil, twisting the ends like a candy wrapper.
  9. Steam sausages in a steamer basket or pot for about 35 minutes.
  10. Optional: pan-fry sausages in an oiled skillet over medium heat for 7-10 minutes, turning occasionally, until browned.
  11. Serve with mustard, BBQ sauce, or in a bun like a hot dog.

Notes

Sausages can also be grilled for a crispy result; see original blog post for grilling instructions and vegan casing options.

Source: elavegan.com