This vegan sausage recipe does not contain eggs, milk, wheat, soy, or nuts and is suitable for a wide range of special diets. This recipe makes approximately 16 sausages, but you can easily half or quarter the amounts to make less (or double to make more). I find it easiest to make a large batch and keep them in the freezer for future use.
I use a food processor to make the sausages, but if you don't have one, you can chop the veggies by hand instead. Mash the beans using a fork or potato masher then mix all the ingredients together. To make these sausages you will also need some clingfilm (plastic wrap).
Cans of spicy mixed beans make a tasty variation of this recipe. You can also omit all the herbs to make a quicker version of the sausages. Feel free to use whichever beans you have at home or like best—just ensure that they are drained well. The water content of various beans can differ, so if the mixture seems very wet, add a little more flour.
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Approximately 16 sausages
- 2 cans beans of your choice, drained but reserve liquid
- 1 onion, peeled (I've used a mix)
- 3 cloves garlic, peeled
- 1 cup rice flour
- 1 tablespoon vegan bouillion
- 1 1/2 teaspoons basil
- 1 1/2 teaspoons sage
- 1 1/2 teaspoons oregano
- 1 teaspoon paprika
- Salt and pepper
- Place the onions and garlic into the food processor bowl and process until finely chopped.
- Add the drained beans, herbs, flour, salt, pepper, and bouillon to the bowl. Process the mixture until well combined. Aim for the mixture to look roughly like sausage meat. You can leave some lumps if you like but don't over-process, as the mixture will become mushy and too sticky to properly shape. Scrape the mixture down from the sides of the bowl to get a good mix. As the water content of beans can vary, you may need to add some more flour if the mix is too wet. If the mixture is dry and crumbly, add a little of the reserved bean water.
- Cut a piece of clingfilm roughly 15 centimetres wide and lay it out on a flat surface. Place a heaped tablespoon of the sausage mixture on to the clingfilm and shape it into a rough sausage shape. Hold the clingfilm edge nearest to you and wrap it over the sausage, rolling it towards you if needed. Now roll the sausage in the clingfilm quite tightly. You can determine the thickness and length of the sausage by how you roll it now.
- Twist the extra clingfilm at one end and tie a knot against the end of the sausage. Repeat this with the opposite end of the sausage. As you twist, you will feel the sausage mixture firm up.
- Repeat steps 3 and 4 with the remaining vegan sausage mixture.
- The finished sausages should now be chilled for at least 30 minutes to firm them. After this time remove the clingfilm and your vegan sausages are ready to use. They can also be frozen and cooked from frozen. If you wish, you can freeze the sausages while they are still wrapped inside the cling film. This can then be easily peeled off before cooking.
- The sausages can be grilled, oven-baked, or fried. I have also seen similar recipes that are steamed, but I have not tried that cooking method with these sausages myself.
© 2012 Claire