Vegan Sausage
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(66)
Ingredients
10 servings
- 4 tablespoons oil of choice (divided, I like to use avocado oil)
- 1 onion, yellow or white (chopped)
- 4 garlic cloves (minced)
- 10 fresh sage leaves
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons lemon juice (or vinegar)
- 1 tablespoon vegan Worcestershire sauce
- 1 ¼ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 14-ounce package of cooked butter beans (400 grams)
- 1 ¼ cup oat flour (certified gluten-free if necessary + more for dusting)
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Preparation
Step 1
In a skillet over medium heat, add 2 tablespoons of oil, onion and garlic. Saute for 5 minutes or until all has softened.
Step 2
Add the sage and thyme and saute for 2 minutes longer, stirring frequently.
Step 3
Add the lemon juice, Worcestershire sauce, salt, onion powder, garlic powder, and pepper. Saute for 2 minutes, stirring frequently.
Step 4
In a large mixing bowl, add the butter beans, then mash with a fork until mostly smooth.
Step 5
Add the oat flour to the butter bean mash then mix well. Stir in the cooked onion/herb mixture until smoothly combined.
Step 6
Pour a thin layer of oat flour onto a large plate or shallow bowl.
Step 7
Using wet hands, take a handful of sausage batter and shape into a small sausage shaped log, about 4 inches in size. Roll the sausage in the flour, then set aside. Repeat with remaining batter.
Step 8
Preheat the oven to 375°F. Line a baking sheet with parchment paper then set aside.
Step 9
Add remaining 2 tablespoons of oil to a large skillet over medium heat.
Step 10
Add the flour coated sausages and pan-fry for 4 minutes, turning halfway, until the sausage start to firm and turn golden in color.
Step 11
Place the sausages on the parchment-lined baking sheet and bake for 20 minutes or until crisp and golden on the outside.
Step 12
Enjoy!
Step 13
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