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Chanty

THE BEST VEGETARIAN SAUSAGES Gluten, Oil and Dairy Free

Firm and flavorful vegetarian sausages with vegan option! These make a perfect main dish and have hidden veggies and mushrooms in them.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8 sausages
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Things to be minced in the food processor
  • 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
  • 1 apple, peeled
  • 1 1/2 cups (1 can) white beans drained and rinsed
  • 1 cup walnuts
Things to be mixed in after
  • 1/2- 3/4 cup chickpea flour depending how wet the batter is
  • 1/4 cup ground flax seed meal
  • 2 egg whites option for extra binding power, omit if vegan or use bob red mills egg replacer
  • 1 tbsp poultry seasoning or Provence seasoning
  • 1/2 tsp crushed red pepper optional
  • 1 tsp fennel seeds
  • 1 tbsp mrs dash or other all purpose seasoning blend
  • 1 tbsp low sodium soy sauce or liquid aminos or other soy sauce alternative

Equipment

  • Food processor
  • 2 baking sheets
  • large mixing bowl

Method
 

  1. 1. Preheat over to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
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