Vegan Sausages
How do you make homemade vegan sausages?
Grind oats and almonds into flour. Process cooked beans with chia egg, sautéed onion, tomato paste, and spices until you get a dense mixture. Refrigerate, shape sausages wrapped in parchment paper, and steam them for 30 minutes. Finally, brown them in a skillet with oil before serving.
A surprise of flavors, a magnificent and simple recipe. For every taste. Seeing is believing: these delicious sausages can be enjoyed for a light dinner, a picnic, brunch, or a savory breakfast.
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Servings: For 10 medium sausages
Ingredients
- 250 g cooked soybeans, black beans, or red beans (if canned, 1 can)
- 150 g whole rolled oats or whole oat flour
- 60 g almonds
- 30 g yellow onion (about ½ small onion)
- Vegan egg (3 tablespoons chia seeds + 120 ml plain water)
- Extra-virgin olive oil
- ½ teaspoon sweet paprika
- 3 tablespoons tomato paste
- 2 tablespoons anise seeds
Instructions
Start by preparing the “vegan egg”: place the chia seeds and water in a small bowl, stir well, and let rest for about 5-10 minutes until the seeds are well hydrated.
Meanwhile, place the almonds in a blender or food processor.
Blend them for a few seconds to create a flour. Set aside.
Place the rolled oats in the blender as well.
Also add the anise seeds and blend until you obtain a flour; if you already have oat flour, skip this step. Mix the oat flour with the anise seeds and ground almonds in a medium bowl. Set aside.
Separately, finely chop the onion and place it in a nonstick skillet with one tablespoon of extra-virgin olive oil. Sauté over medium-low heat until the onion is translucent. Let cool.
To the bowl with the flours, add the beans, the “vegan egg,” sweet paprika, cooled onion, tomato paste, and salt and pepper to taste.
Blend with an immersion blender.
When you obtain a dense, smooth mixture, cover it and let it rest in the refrigerator for 30-45 minutes.
After the resting time, remove it from the refrigerator, take small portions, and shape the sausages to the size you prefer.
Wrap them one by one in a rectangle of parchment paper and seal well by twisting the edges.
Prepare all of them and let them rest for twenty minutes in the refrigerator.
After this time, take them out and steam them for about 30 minutes, turning them halfway through cooking. When they are firm, remove from the heat.
Remove the paper and place them in a nonstick skillet over medium heat with one tablespoon of extra-virgin olive oil, until golden on all sides.
Serve with a hot dog bun or with a delicious salad.
Enjoy your meal!
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- 250 g cooked soybeans, black beans, or red beans (if canned, 1 can)
- 150 g whole rolled oats or whole oat flour
- 60 g almonds
- 30 g yellow onion (about ½ small onion)
- Vegan egg (3 tablespoons chia seeds + 120 ml plain water)
- Extra-virgin olive oil
- ½ teaspoon sweet paprika
- 3 tablespoons tomato paste
- 2 tablespoons anise seeds