Grillable Vegan Sausages (non-soy!)

sausage 1



Calling all vegans! And vegetarians. Or just about anyone. “Frankly” speaking, these are seriously good. I mean, really really really delish. And 100% vegan (no soy involved–despite the surging popularity of soy “meat alternatives”), with a delicious, smokey aroma and  chewy texture.

Come to think of it, this is actually the best thing to do with some leftover black-eyed beans.

And I know that the word “low fat” has gotten such a workout lately, but by all means, it’s worth mentioning that these sausages are absolutely trans-fat free. Just sayin’.

This recipe was inspired by “The ‘V’ Word” version, from which I make a slight variation. There are a few “special” necessary items you need to have, however, before you start grabbing items out of your pantry: Xanthan gum, nutritional yeast, and a steamer. I’m not quite sure, but you can probably substitute xanthan gum with cornstarch. I’ve never tried making these sausages without the steamer, but I’m not sure the texture would be as firm without it. Plus, the nutritional yeast not only gives the sausages a unique flavor, but they also add a chock-full of Vitamin B-complex (including B12, good news for vegans!).

sausage 2



First, prepare this mixture of spices:
1 ½ tsp garlic powder
½ tsp black pepper
1 tsp salt
1 ½ tsp paprika
1 ½ tsp smoked paprika
½ tsp chili pepper flakes (optional)
1 tsp oregano or thyme
1 tsp allspice

For the Sausage:
4 tsp olive oil
1 cup chopped mushrooms
¼ cup onion finely chopped
1 crushed garlic clove
2 cups cooked  black-eyed beans, mashed
1 tbsp sun-dried tomato paste
½ cup brown rice flour (or any other flour if this isn’t available–but brown rice flour works best)
1 tsp xanthan gum
¼ cup nutritional yeast —not the regular instant yeast used in making bread (see image below)
1. Sautee the onions, garlic, and mushrooms with 2 teaspoons of olive oil for a few minutes, until the mushrooms are slightly browned. Remove from the heat and allow to cool for a few minutes.
2. In a bowl, add the mashed beans, spices, sun-dried tomato paste, nutritional yeast, and brown rice flour. Mix well, and add the xanthan gum, mixing well again afterwards.
3. Add the cooled mushroom mix to the other ingredients, along with the remaining 2 tsp of olive oil.
4. Start shaping the mixture into sausages.
5. Wrap them with aluminum foil, twisting the edges:
6. Time the steamer for about 15 minutes, and place the wrapped sausages inside.
7. After the steaming is over, allow the sausages to cool and refrigerate for a few hours or overnight. This firms them up and gets them ready for grilling, baking, or pan-frying.
8. Grill, bake, or pan-fry—and enjoy! 🙂
sausage 3

Tags: , ,

Categories: Kids Love..., Recipes, Vegan, Vegetarian

2 Comments on “Grillable Vegan Sausages (non-soy!)”

  1. cimoanatkins
    October 29, 2014 at 9:26 pm #

    Looks amazing! Trying this recipe this weekend! Love this blog!


    • October 30, 2014 at 6:57 pm #

      Thank you Cimoan, happy to know that you like the blog! You have a great blog too, with an obvious passion for travel! Please let me know how the sausages turn out 🙂


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