Vegetarian (with vegan option), gluten free, dairy free, oil free, firm and scrumptious! These veggie sausages are the perfect main course for any meal- especially for a holiday! You can serve them with a side of roasted veggies, potatoes and my mushroom gravy recipe, OR they would be amazing with a spicy marinara for an Italian version!
These vegetarian sausages get their “meaty” texture from a copious amount of minced mushrooms! Onion, bell pepper, celery and apple are also minced up to add flavor. Ground walnuts add a source of healthy fat and chickpea flour and ground flax helps bind everything together! When I make these for myself I like to achieve a really firm and well binded sausage so I mix in a few pasture raised egg whites, but if you are vegan you can omit and the recipe will still work!
INGREDIENTS YOU WILL NEED TO MAKE THE BEST VEGETARIAN SAUSAGES
1 white or yellow onion
1.5 lbs mushrooms- mixed varieties (I use a combination of oyster, shiitake and baby bella mushrooms)
2 celery stalks
1 red or orange bell pepper (or about 5 mini ones)
1 apple, peeled
1 1/2 cups (1 can) white beans drained and rinsed
1 cup walnuts
1/2- 3/4 cup chickpea flour (depending how wet the mixture is)
1/4 cup ground flax seed meal
2 egg whites (optional for extra binding power, omit if vegan or use Bob Red Mill’s egg replacer)
1 tbsp poultry seasoning or Provence seasoning
1/2 tsp crushed red pepper (optional for a kick of spice)
1 tsp fennel seeds
1 tbsp Mrs Dash seasoning (or other all purpose seasoning blend)
1 tbsp low sodium soy sauce (or liquid aminos or other soy sauce alternative)
1 tbsp chili powder
INSTRUCTIONS (simplified version)
- Mince up veggies, apple and mushrooms one by one in a food processor. Spread out on 2 baking sheets and bake for 25- 30 mins at 375 til soft and dehydrated.
- Drain and rise 1 can of beans (or sub day old cooked lentils). Spread out on a baking dish and bake for 15 mins to dry them out slightly.
- Grind up 1 cup of walnuts in a food processor. Add to a large mixing bowl along with the cooked veggies, beans, chickpea flour, ground flax, egg whites (if using) spices, soy sauce. Mix well and form into sausage logs.
- Place logs onto an oiled or parchment lined baking sheet pan and bake for 15 minutes at 375- flipping halfway through.
- ENJOY your sausages with my mushroom gravy recipe or some spicy marinara for an Italian version!
THE BEST VEGETARIAN SAUSAGES Gluten, Oil and Dairy Free
Ingredients
Equipment
Method
- 1. Preheat over to 375 degrees.
- 2. Dust off your food processor because its about to be putting in some work! (Make sure you use a PROCESSOR and not a blender or else it will not come out right.)Wash and roughly chop all vegetables and mushrooms. One at a time in small batches process each vegetable until they are finely minced. First do the onions- set aside in a large bowl, then do the mushrooms in small batches- set aside, then peppers-set aside, celery, and apple. You can combine them in the same large bowl on the side once processed.Spread out all minced veg and mushrooms on 2 large baking sheet pans evenly and in a thin layer. Bake at 375 for about 25-30 minutes and flip halfway. The goal is to pull the excess moisture out so the final sausages wont be too wet.
- While you still have the food processor out, mince up one can of rinsed and drained white beans (or lentils or kidney beans) and set aside. Pop those on another baking pan in the oven for only about 15 minutes. Lastly with the food processor, grind up 1 cup of walnuts as fine as you can get it.
- When the veggies/ mushrooms are done baking they should be soft and dehydrated and not wet. Add them to a large mixing bowl along with the processed white beans, ground walnuts, chickpea flour, ground flax, egg white or egg replacer, seasonings and mix well to combine.
- Scoop out equal amounts and use your hands to form sausage logs. Place on a baking sheet and bake for 15 minutes at 375, flipping halfway through.
Notes
- Lentils, kidney beans or black beans can be used instead of white beans.
- I use some egg white in this recipe to make sure they come out really firm and well binded, but you can omit if vegan or allergic. Other options are sub with some type of starch like potato or tapioca, or Bob’s Red Mill egg replacer.