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These delicious and healthy vegan sausages are the perfect addition to a weeknight potluck, barbecue, or dinner. With a soft, flavorful interior and a slightly crunchy exterior, this vegan Italian sausage is sure to impress. Plus, this recipe is meat-free, gluten-free, dairy-free, low-fat, plant-based, and can be made without nuts if you'd like!
gluten free vegan sausage
When it comes to meat alternatives, I often say, "It doesn't have to taste exactly the same to be delicious." it creates a delicious vegetarian sausage that definitely doesn't try to mimic meat, but it doesn't have to when it tastes this good.
This recipe is everything a vegetarian sausage should be in my eyes;warm, healthy,mifull of flavor! It's amazing what beans, nuts, rolled oats, and spices can do to make a meatless sausage.
also this recipedoes not contain wheat gluten (seitan)like most other vegan recipes. This makes it perfectly safe for people with gluten allergies!
This vegetarian sausage recipe is also incredibly versatile – you can also adjust the seasonings to your liking, and even swap out the ingredients to suit your dietary needs (swap nuts for seeds, for example). Do you want more spicy or smoked sausages? - No problem!
And of course, they taste delicious wherever you use another sausage (or vegan sausage as I call them). Serve as a vegan hot dog, on the grill, in wraps, with mash, etc. In fact, there are so many options that I've included a list of possible serving ideas below if you'd like some ideas.
This recipe is:
- Without meat
- non-milk
- vegan
- does not contain gluten
- Can be made without soy
- Low in fat
- It can also be prepared without nuts.
- Packed with fiber, protein, and various vitamins and minerals (from the bean)
- Healthy
- healthy and satisfying
- Versatile
How to make the best vegan sausage
The recipe is simply all about mixing, shaping, steaming and frying! There are even different ways to prepare these vegetarian sausages depending on how you prefer them.
Paso 1:Combine the ground chia seeds and ¼ cup of water in a small bowl and allow to thicken for five minutes. If you don't have ground chia seeds, you can grind them yourself for a few seconds using an electric coffee/spice grinder or blender.
Paso 2:Meanwhile, wash canned navy beans well in a colander, then drain and pat dry with paper towels.
Stage 3:Pulse the oats and nuts in a food processor or blender. Just press instead of running the machine continuously, as you want the ingredients to retain their texture rather than turn into a "flour".
Stage 4:Place all remaining ingredients in food processor/blender and pulse again to combine.
Paso 5:Shape 6-7 sausages with your hands. The mixture shouldn't be too sticky, but if it is, a pinch of oats should help. Once molded, place the vegan sausages in a bowl lined with parchment paper and let rest in the fridge for 20 minutes.
Paso 6:Wrap each sausage in parchment paper and foil, twisting the ends together like candy. Then transfer to a basket/steamer (I cooked in a large pot with strainer and lid) and steam for about 35 minutes. See step by step photos.
Once cooked, it can be served immediately, fried, or even grilled for a crispy result.You can also add a vegan sausage casing (see method below).
snotty method:
Brush the sausages with a little oil on each side and add them to the preheated pan. Lightly fry, turning several times, until lightly golden, 7 to 10 minutes, and enjoy!
For BBQ Resistant Sausages:
Once steamed, allow the sausages to cool to room temperature. Refrigerate until firm, then grill. This method really helps them keep a firm texture and not fall apart on the grill.
vegan sausage casing
This step is completely optional, but you can easily make a sausage casing out of sheets of rice paper!
Yes, the same ingredient that makes delicious spring/summer rolls can also be used to make a fantastic vegan sausage casing.
The rice paper sheets completely transform into texture when fried, adding that delicious light crunch. Plus, the rice paper packaging is gluten-free! This means that it remains a gluten-free, vegan sausage to meet various dietary requirements.
You can choose between the classic white rice paper or brown rice paper, which influences the appearance and subtly the taste of the sausages.
How to make the case (optional method)
followSteps 1-6as mentioned above.
- For the wrap, place warm water in a large bowl. Dip a sheet of rice paper one by one in water for 5 seconds and wring out excess water. Then place the sheet on a board lined with oiled parchment paper.
- Place a steamed sausage on top of the damp, aged sheet of paper and fold once over the sausage, then fold in the sides and continue rolling like a cigar. Repeat this step with the remaining sausages.
- Preheat a large skillet over medium heat. Brush the sausages with a little olive oil on each side and place them in the pan. Sauté gently for about 7 to 10 minutes, turning every minute, until heated through.
how to serve
If you want to serve this "vegetarian bratwurst", you can serve it as a sandwich or a vegan hot dog on a bun. Add mustard (lots of it!), onions, and a variety of other toppings and garnishes.
Some of my favorites to serve with vegetarian sausages aregerman sauerkraut,Potato salad, It's inKeto Salad.
You can also serve these vegetarian sausages for breakfast and brunch. like on the sidevegan scrambled eggs, and other breakfast favorites.
I also tend to add them to several of my favorite savory dishes throughout the week, including this one.Vegan pilz risoto,Lentil stew with mashed potato, and by his sideQuinoa pilaf with vegetables.
You can also slice and serve salads and pasta dishes, top pizzas, or make a vegan casserole, plus many other options!
how to save
Store leftover vegan sausages in an airtight container in the fridge.up to six days.
I haven't tried freezing them yet, so I can't guarantee thawing results. However, shemust be freezer safe(Just make sure they are steaming and not touching while freezing.)
Recipe notes and variations.
- CanUse canned beans or soak and boil dried beanseg in an Instant Pot. see this methodhow to cook dry beans.
- you could tooexperiment with the type of beans you use. I love beans for their neutral flavor and versatility. But kidney beans or pinto beans can also be delicious.
- replace the nutswith another nut or seed of your choice, e.g. B. sunflower seeds or pumpkin seeds.
- you could tooUse breadcrumbs(regular or gluten-free) instead of oats. Buckwheat groats should also be fine.
- Make yourself at homeadjust the spicesaccording to your taste.for more seasoning: Add a little ground pepper or more cayenne pepper.more smoke: Add a few drops of liquid smoke.
- For an even more vegan Italian sausage flavor, you canadd some dried tomatoesalong with tomato puree.
- You also canServe them like burgers.through shapes into patties. In fact, this recipe was adapted from mine.Vegan Black Bean Burger.
If you try this vegan sausage recipe I will be delighted.Review and rating of recipes.low. don't forget tooTag me in replicas on Instagram or Facebookcom@elavegan#elavegan– I love seeing your replicas.
vegan sausage
Author:michael will
These delicious and healthy vegan sausages are the perfect addition to a weeknight potluck, barbecue, or dinner. With a soft, flavorful interior and a slightly crunchy exterior, this vegan Italian sausage is sure to impress. Plus, this recipe is meat-free, gluten-free, dairy-free, low-fat, plant-based, and can be made without nuts if you'd like!
4,99outside72you
print reciperecipe pin
setup time30 min.
Time to cook40 min.
Total Time1 Standard 10 min.
Coursemain dish, garnish
Cocinagerman italian
portions7 sausages
calories192 kcal
Ingredients
- 1 1/2 bags (270 GRAMS) white bean 15 oz can, drained and rinsed (*see notes)
- 1 taxes (90 GRAMS) Avena (gluten free if necessary)
- 1/2 taxes (60 GRAMS) walnuts (See notes)
- 1/2 Quite (60 GRAMS) Onion hacked
- 3 Garlic cloves hacked
- 3 give chia (3 tablespoons of ground chia seeds + 1/4 cup of water)
- 1 detonate the Tomato paste
- 1 1/2 soup spoon Tamari or soy sauce or coconut aminos
- 2 TL onion powder
- 2 TL smoked paprika
- 1 TL Italian dressing
- 3/4 TL sal marina or less/more to taste
- 1/2 TL cumin powder
- 1 A little bit of Cayenne pepper or more to taste
- black pepper Tastes good
- 1/2 TL fennel seeds Optional
instructions
You can watch the video in the post for visual instructions.
In a small bowl, combine the ground chia seeds with 1/4 cup of water and let sit for 5 minutes to thicken. Note: You can puree whole chia seeds in an electric coffee/spice grinder or blender for a few seconds if you don't have ground chia seeds.
Meanwhile, wash the canned white beans very well in a colander, then drain and dry them with kitchen paper. Make sure they are not wet.
Process the oats and nuts in a food processor or blender (use the pulse function as they should still have some texture and not turn into fine flour).
Add all other ingredients to the food processor and blend again. Do not overwork the mixture or it will become mushy. The dough should not be sticky, if it is, just add a little flour (for example, oatmeal).
Principal:You can freeze the mixture for about 10 minutes, which will make it easier to shape the sausages.
With your hands, form 6-7 sausages (I used 1/3 cup of the mixture per sausage). Arrange the sausages on a large parchment paper lined plate and refrigerate for about 20 minutes.
Wrap each sausage in parchment paper and foil, twisting the ends together like candy. Then transfer to a steamer basket/pan (I used a large pot with a strainer) and steam for about 35 minutes. See the step-by-step photos in the blog post. Do not throw away the aluminum foil and use it again in the future.
Once cooked, it can be served immediately, fried, or even grilled for a crispy result.
fry:Preheat a large skillet over medium heat. Paint the sausages with a little olive oil on each side and place in the pan. Bake, turning occasionally, until golden brown and heated through, about 7 to 10 minutes.
Enjoy it with mustard, barbecue sauce, or serve it on a hamburger bun like a hot dog! Read the blog post on how to grill or make a vegan sausage casing.
Comments
- beans: You can use canned beans that have already been cooked or boil dried beans until soft.
- walnuts: You can use nuts of your choice or seeds such as sunflower seeds.
- give chia: Flax eggs (3 tablespoons of ground flax seeds with 1/4 cup of water) should also be fine, but you will probably need to add a little more oats since chia seeds absorb more water.
- Avena: instead of oatmeal, you can also use buckwheat semolina.
- add a few dropsliquid smokefor a smoky aroma.
- Store leftover hot dogs in an airtight container in the refrigerator (up to 6 days).
- Read the previous blog post for more information.helpful tips, service tips, step-by-step photos, etc
- Recipe adapted from mine.Vegan Black Bean Burger. Inspiration for packing rice (optional method) bynutmeg book
Nutritional information vegan sausage part 1 sausage Amount per proportion calories 192 % Daily value* Fett 8 GRAMS 12 % Saturated fatty acids 1 GRAMS 5 % carbs 24 GRAMS 8 % stages 7 GRAMS 28 % Zucker 1 GRAMS 1 % protein 8 GRAMS sixteen % *Percent Daily Values are based on a 2,000 calorie diet.
The nutritional information is an estimate and has been calculated automatically.
ElaVegan's Easy and Delicious Vegan CookbookCLICK HERE to order!
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