White Bean Vegan Sausages
Vegan and gluten-free sausages made of white beans and healthy pantry ingredients.
Equipment
- Immersion (hand) blender or food processor
Ingredients
White Bean Vegan Sausages
- 1 1/2 cups white beans canned, drained and rinsed (or dry beans, cooked)
- 1 cup oats
- 1/2 cup sunflower seeds or nuts of choice
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 Tbsp tomato paste or stewed tomatoes
- 1 1/2 Tbsp soy sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika or smoked paprika
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/2 tsp cumin
- 1/2 tsp fennel seeds
- 3/4 tsp salt
- 1/8 tsp cayenne pepper
Flax Eggs
- 3 Tbsp ground flax
- 1/4 cup water
Instructions
Flax Eggs
- In a small bowl, mix the ground flax with 1/4 cup of water and set the mixture aside for a few minutes to thicken.
White Bean Vegan Sausages
- Strain and rinse canned white beans and pat dry with a paper towel or tea towel. Ensure they are dry.
- Using an immersion blender or food processor, pulse the oats and the sunflower seeds (they should still have some texture and not turn into fine flour).
- Add all remaning ingredients to the food processor and pulse again. Do not over-process the mixture.
- Form 7 sausages with your hands and set the sausages on a large plate lined with parchment paper. Place sausages into the fridge for about 20 minutes.
- Place sausages into the fridge for about 20 minutes. (optional)
- Wrap each sausage in some parchment paper and tin foil and twist the ends, like a candy wrapper. Place wrapped sausages in a steamer basket (or a large pot with a sieve) and steam for around 35 minutes.
- Once steamed you can serve immediately, pan-fry, or grill.
- To pan fry, add sausages to a skillet with oil and fry for 7-10 minutes, turning occasionally until browned. (optional).