vegan sausage

Easy vegan sausage made with pinto beans, quinoa, nuts, and spices! Flavorful, comforting, and perfect for breakfast, brunch, and beyond!

Easy Vegan Sausage (Soy- & Gluten-Free!)

beans

thinly sliced cremini or button mushrooms

Tbsp coconut aminos ((or sub tamari, but start with less as it's saltier))

raw pecans ((or sub other nut

garlic,

Tbsp fresh chopped thyme, rosemary,

tsp smoked paprika

fennel seeds

tsp ground cayenne pepper

medjool date ((optional //

If you haven’t done so, cook quinoa and set aside to cool (see notes for instructions).

Preheat oven to 350 degrees F (176 C) and spread rinsed, dried beans onto a parchment-lined baking sheet. Bake beans for ~10 minutes. They should appear dry and cracked open (when cooked this way, they do not become mushy in the sausage mix). Set aside to cool.

In the meantime, heat a medium to large cast-iron or metal skillet over medium/medium-low heat. Once hot, add the sliced mushrooms and coconut aminos and cook on medium/medium-high for about 4-5 minutes, stirring frequently or until they’re browned, fragrant, and cooked down to half their original size (see photo). Set aside.

To a food processor, add quinoa and pecans and blitz/pulse into a loose meal (some texture is good — you don’t want a powder).

Next, add cooked beans, cooked mushrooms, sea salt and black pepper, garlic, fresh herbs, paprika, fennel, cayenne or pepper flake (optional), and date (optional for binding and well-balanced flavor). Pulse a few times to combine (some texture is good — you're not going for a purée).&nbsp;

The texture should be moldable when squeezed in your hands. If too dry, add more coconut aminos. If too wet, you can stir (not blend) in some extra quinoa. NOTE: The more you pulse / blend, the wetter the texture will become. So pulse just until combined to preserve the texture.

Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt to taste, coconut aminos for more depth of flavor / saltiness, or paprika for smokiness.

Form the mixture into patties (about 8 as the recipe is written) using your hands first to form into balls and then pressing to form into discs. NOTE: At this point you can arrange the sausage between layers of parchment paper if stacking and refrigerate up to 4-5 days in advance for quick + easy cooking throughout the week. After 2 days, transfer to the freezer to keep fresh.

TO COOK: Heat a large skillet over medium heat. Once hot, add just enough oil to coat the surface (or use a non-stick or seasoned cast iron pan) and add only as many patties as will fit comfortably in the pan. Sprinkle the tops with a bit more salt and black or red pepper. See notes for baking instructions.*

Cook for 3-4 minutes or until the underside is browned (turn down heat if browning too quickly). Then gently flip with a spatula and cook on the other side for 3-4 minutes more, or until the underside is browned.

Serve immediately as is or alongside other breakfast favorites, like our Best Vegan Breakfast Potatoes, Southwest Tofu Scramble, or Easy Vegan Scrambled “Eggs.”

Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and thaw before cooking. Cook as instructed.

https://www.youtube.com/watch?v=-yL3aQ-JZa4

Easy vegan sausage made with pinto beans, quinoa, nuts, and spices! Flavorful, comforting, and perfect for breakfast, brunch, and beyond!

Full Recipe: https://minimalistbaker.com/easy-vegan-sausage-soy-gluten-free/
 
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Easy Vegan Sausage (Soy- & Gluten-Free!) | Minimalist Baker Recipes

Vegan Feijão Tropeiro is a meat-free Brazilian Bean dish with savory sausage, tofu, collard greens and yucca flour for creamy texture.

Vegan Feijão Tropeiro (Brazilian Beans with Collard Greens and "Sausage")

collard leaves

yellow onion, finely diced

pink beans, roughly 16 ounces (you can use homemade beans/pinto beans too)

pack of extra firm tofu, about 4 ounces, crumbled

vegan sausage (I used soyrizo from Trader Joe’s)

chickpeas (optional)

toasted yucca flour, “farinha”

neutral oil of choice

salt and pepper

parsley

scallions

lime

pickled chilies

Start by preparing your collard greens. Wash leaves well, pat dry, remove the tough spine and lay on top of each other in a pile. Roll the stack of leaves and using a very sharp knife, finely slice into strips.

In a large saucepan, add a touch of oil if using and crumble your vegan sausage. Add it to the pan in a small pile, then add diced onion in another small pile, beans in another, garlic in another and chickpeas. Let cook for a few minutes until aromatic, without moving the piles.

Using a spatula, sauté and toss all of your ingredients, cooking for a few more minutes. Add tofu, then add collard greens and using a fork, toss to distribute collards. Let cook for a few minutes, but avoid overcooking. Remove the pan from the heat.

Season with salt and pepper to taste if needed (the dish should be salty enough with the vegan sausage), then sprinkle yucca flour over the dish, cover the pan and let sit for a few minutes.

When ready to serve, garnish with fresh parsley and scallions in the center of the dish and slices of fresh lime.

Tangy-sweet raisins and salty olives make a zesty topping for this simple sheet-pan meal starring vegan sausages. As everything cooks, the cauliflower caramelizes and turns very tender, while the sausages sizzle and brown. If you’d rather make this with meat sausages, go right ahead; pork, turkey or lamb work especially well.

Roasted Vegan Sausages With Cauliflower and Olives

cauliflower (about 1 1/4 pounds), cut into florets

extra-virgin olive oil, plus more as needed

whole cumin seed

kosher salt,

black pepper,

sherry vinegar or cider vinegar

honey or agave syrup

garlic

Turkish chile

golden raisins

Castelvetrano olives

herbs, cilantro

Heat oven to 425 degrees. Spread the cauliflower on a large rimmed baking sheet. Toss with oil, cumin, salt and pepper. Roast for 10 minutes.

Coat the sausages lightly with olive oil. Place on the same pan as the cauliflower. Roast, turning halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes longer.

Meanwhile, in a small pot, heat the vinegar until steaming. Stir in the honey or agave, garlic, Turkish chile and a pinch of salt. Add raisins and olives and let sit off the heat until serving.

Place the sausages and cauliflower on serving plates. Spoon the raisin mixture on top. Taste a cauliflower floret and add more salt and pepper if needed. Sprinkle with Turkish chile and fresh herbs, if using.

Learn how to make this simply delicious vegan breakfast potato hash. It is full of flavor and made with easy-to-find ingredients you may already have in your fridge and pantry.

Vegan Breakfast Potato Hash (8-Ingredients)

avocado oil

medium (400 grams) Yukon gold potatoes

onion,

garlic, finely minced

red bell pepper, diced

sausage

(8 oz.) black beans,

kale,

Old Bay seasoning,

Salt and pepper,

cilantro

avocado,

Toasted bread

Wash and dice the potatoes into a 1/2&#8243; cubes. Add them into a medium pot and cover them with water. Bring the pot to a boil and cook for 5 minutes. Drain.

In a large cast iron skillet over medium heat, add in 1 tablespoon of oil. Add in the cubed potatoes and spread them out into an even later. Cook for about 4-5 minutes without stirring, or until browned.

Add in the onions garlic, bell peppers, vegan sausage, and old bay, and continue cooking until the potatoes are cooked through, about 8-10 minutes.

Mix in the kale and black beans. Allow it to cook for 2 more minutes or until the kale has softened and the beans have warmed.

Remove from heat and adjust seasonings as needed. Season with salt and pepper to taste.

Serve with a garnish of fresh cilantro or parsley and avocado, along with a side of toasted bread. Enjoy!

Loved this recipe! It was quick and easy to make and had excellent flavor!

Yummy &amp; loved the old bay seasoning, gave it the perfect flavorful mild kick.  Served it with tufu scramble, great fall breakfast!

It’s not easy to find healthy vegan sausage made with whole foods. Now you can easily make it at home and even have enough for future meals! These vegan sausage crumbles are oil-free, soy-free, nut-free, and gluten-free, but FULL of flavor and nutrition!

Vegan Sausage Crumbles

cauliflower,

crimini mushrooms

carrots,

yellow onion, quartered

sun-dried tomatoes

raw pepitas or walnuts

salt

red pepper flakes (adjust up or down

black pepper

garlic powder

paprika

Italian seasoning (or

paprika (smoked

maple syrup

Preheat the oven to 400F.

In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.

Line two rimmed baking sheets with parchment paper.

Remove the pumpkin seed and sun-dried tomato mixture to a large bowl.

Remove the s-blade from the food processor and attach the grating disc.

Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don’t have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.

Remove the shredded vegetables to the bowl containing the pepita/tomato mixture and stir to combine.

Add the spices into a small bowl and stir to combine.

Fit the food processor with the s-blade (no need to wash first). Add half of the mixture back into the food processor along with half of the spices.

Pulse to combine the spices into the mixture, being careful not to puree (leave some texture).

Remove the mixture to the prepared baking sheet and loosely spread out in an even layer. Repeat for the remaining mixture.

Place both baking sheets in the oven and roast for 25 minutes, stopping halfway through to stir so the crumbles bake evenly.

This recipe makes approximately 6 cups of sausage crumbles (after cooking), which can be further separated into 2 cup portions for freezing. One 2 cup portion is equivalent to 1 pound of sausage after cooking.

This easy crowd-pleasing vegan pasta salad recipe featuring grilled Italian sausage, peppers, mushrooms, and cherry tomatoes is full of fresh flavors and a family favorite!

Pasta Salad with Grilled Italian Sausage, Peppers, Mushrooms, &amp; Cherry Tomatoes (Vegan)

oz rotini pasta (, see notes below)

Field Roast Italian Sausages

basil

olive oil

mushrooms (, de-stemmed)

bell peppers (, orange, red, or yellow variety)

cherry tomatoes

garlic (, minced)

thyme

balsamic vinegar

salt (,

lemon juice

red crushed pepper ((optional))

black pepper ((optional))

Heat a large pot of water to boil. Add a tiny amount of salt and olive oil.

Once the water starts boiling, add in the pasta and cook according to package. Once done, rinse thoroughly with cold water, toss with a tiny bit of olive oil to avoid sticking, and set aside. In the meantime, continue with the rest of the recipe.&nbsp;

Line a baking sheet with parchment paper.

Halve the mushrooms &amp; cherry tomatoes, and slice the bell peppers.&nbsp;

Toss the veggies with the minced garlic, thyme, some olive oil, and season with salt to taste.

Spread a single layer of the veggies on the baking sheet and broil on HI for about 15 minutes or until the veggies start to grill &amp; slightly blacken.&nbsp;

In the meantime, heat a non-stick pan on medium-high heat with a tiny bit of olive oil.

Crumble all of the Field Roast Italian Sausages and saute for about 10 minutes until they start to become slightly textured &amp; browned.&nbsp;

Once the veggies and sausage are done, set aside and allow to cool.&nbsp;

Stove-top &amp; Oven Method:

Rub the bell peppers, mushrooms, &amp; cherry tomatoes with some olive oil, salt, dried thyme, and the minced garlic.&nbsp;

Skewer the cherry tomatoes &amp; mushrooms to easily grill on an open BBQ.

Grill the Field Roast Italian Sausages, bell peppers, mushrooms, &amp; cherry tomatoes on a fire-loaded BBQ until the veggies are slightly charred &amp; sausages are grilled. Set aside to cool.

Once easy to handle, slice the bell peppers, halve the mushrooms &amp; cherry tomatoes, and crumble the plant-based sausages.&nbsp;

Outdoor BBQ Method:

Add all the ingredients listed under 'Pasta Seasoning' above to the cooked pasta. Toss to combine.&nbsp;

Add the grilled veggies, crumbled grilled sausage, and fresh chopped basil.&nbsp;

Toss everything well to combine.&nbsp;

Season once more with salt, lemon juice, and/or freshly ground black pepper to taste. Add some red crushed pepper for added heat.&nbsp;

Serve cold or at room temperature!

To Prepare Pasta Salad:

Actually miraculous vegan sausages that form links, taste delicious, and are wholesome and incredibly versatile! Perfect for grilling, breakfast, and beyond! Just 10 ingredients required.

Easy Vegan Sausage Links

Tbsp flaxseed meal

water

pinto beans

½ cups rolled oats ((gluten-free as needed))

cremini mushrooms

½ Tbsp coconut aminos

cayenne pepper ((optional))

walnuts, finely chopped

Tbsp avocado oil ((for cooking))

Prepare flax eggs by adding flaxseed meal and water to a dish and stirring to combine. Let rest for 5 minutes to thicken.

Drain and rinse the pinto beans, and pat dry with a kitchen towel or paper towel.

In a food processor or blender, pulse the oats until they form a coarse flour — there should not be any whole oats visible.

Add in the flax eggs, beans, mushrooms, garlic, coconut aminos, fennel, paprika, cayenne pepper (optional), and salt and pepper (also optional). Pulse to fully combine, but leave some chunks for texture. Avoid processing the mixture into too smooth of a paste. Taste and season with more salt and pepper as needed, more fennel for classic sausage flavor, paprika for smokiness, or cayenne for heat (optional). Transfer to a bowl and stir in the chopped walnuts until fully combined.

Scoop 1/3 cup of the mixture and form into a sausage link shape. If it is too sticky, run your hands under some water and try again with slightly wet hands. Using 1/3 cup will make 6 sausages about 6 inches long. For 12 smaller sausages, use 2 heaping tablespoons per sausage.

Once formed, place sausages on a plate lined with parchment paper and chill in the refrigerator for 15-25 minutes, until firm and not sticky to the touch.

Bring a large pot of water to a boil with a steamer basket insert over it. Wrap each sausage in a small piece of parchment paper, twisting the ends to seal. Place sausages in the steamer basket and steam for 30-35 minutes, until firm and cooked through. Add more water at the 15-minute mark (or as needed), to avoid scorching your pot.

If freezing for later, cool completely and transfer to the freezer. Otherwise, to cook and brown the sausages, heat a large cast iron skillet over medium heat and add half the oil (1 Tbsp (15 ml) as recipe is written // adjust if altering batch size) to the pan. Add as many sausages as will fit in the pan comfortably and fry for 5-10 minutes, turning every once in a while until all sides are slightly browned. Repeat with the remaining oil and sausages. You can also cook the sausages on a grill if desired.

Enjoy sausages on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut. They would also be perfect with vegan eggs or sunny side up eggs, added to scrambles, or alongside baked beans.

Store leftover sausages in a sealed container in the refrigerator for up to 5 days or in the freezer up to 1 month. They can be cooked on the stovetop directly from frozen.

https://www.youtube.com/watch?v=ZHdwR5qku2Y

Actually miraculous vegan sausages that form links, taste delicious, and are wholesome and incredibly versatile! Perfect for grilling, breakfast, and beyond! Just 10 ingredients required.

Full Recipe: https://minimalistbaker.com/easy-vegan-sausage-links/
 
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Easy Vegan Sausage Links | Minimalist Baker Recipes

Looking for the perfect summer appetizer or snack to serve on the Fourth of July? Make these vegan pigs in a blanket.

Vegan Pigs in a Blanket

puff pastry

mustard

sausages sausages

tbsp plant milk

tbsp black sesame seeds or poppy seeds

cashews,

lemon, juiced

tbsp dijon mustard

brown mustard seeds

salt, pepper

Prep the oven

Thaw pastry or roll it out

If using frozen puff pastry, thaw it out, then roll it into a large, thin rectangle. Otherwise, simply roll out the puff pastry.


Cut the pastry into strips

Cut pastry into strips, about the same size as your sausages, then cut those strips into 4-6 smaller rectangles.


Spread mustard and add sausages in pastry

Spread a little bit of mustard over a rectangle, then place a sausage on top and roll up tightly. Cut in half, or into 4 pieces, if using large sausages. Repeat with the remaining pastry and sausages.


Brush with milk, sprinkle with seeds, and bake

Place pieces onto a parchment paper-lined baking tray. Brush with a little milk, and sprinkle with sesame seeds. Bake for 20-25 minutes, or until golden.

Make the dip

Meanwhile, add drained sunflower seeds or cashews to a blender or food processor with lemon juice, and process until smooth and creamy. Add a few tablespoons of water, if needed.


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Top Tags

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Vegan Feijão Tropeiro (Brazilian Be...

Roasted Vegan Sausages With Caulifl...

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The most viewed vegan sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine