Vegan Sausage Recipe
Going vegan doesn’t meangiving up sausage! This healthy, homemade vegan sausage recipe boasts a meatytexture and tons of andouille flavor!
Equipment
- Garlic Peeler This garlic peeler is a simple silicon tube. Despite its simple design, it skillfully removes even the toughest of garlic skins. I’m so much happier not peeling garlic cloves with my fingernails. I’m pretty sure I’ll collectively get at least a day of my life back because of this device.
- Silicon Baking Mat These things are amazing! When I discovered parchment paper, I thought I had things figured out. No more greasing pans or ruining them with charred food. Then I discovered these silicon baking pads. They’re oven-safe up to 450 degrees, dishwasher safe (top rack only) and easy to clean and REUSE!
- Instant Pot This is one of my most FAVORITE kitchen items! As a plant-based eater, I cook a lot of beans and other legumes. I buy them dried and having an Instant Pot makes it so easy to cook them quickly. No more remembering to soak overnight!
- Aluminum Baking Sheets Aluminum is a good conductor of heat, so these aluminum baking sheets cook evenly. They’re also light in color, so they discourage over-browning.
Ingredients
- 3 cups cooked kidney beans see Recipes Notes
- 1 8 oz jar sundried tomatoes, packed in oil drained and roughly chopped
- 1 tbsp safflower oil + additional oil to spray the meatballs before baking
- 1/2 yellow onion roughly chopped see Recipes Notes
- 2 cloves garlic roughly chopped
- 1 cup walnuts toasted and roughly chopped
- 1 tbsp Andouille seasoning see Recipe Notes for substitutions
- 3 tbsp flaxseed meal
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 400º.
- Add the safflower oil to a skillet and heat until shimmering. Add the onions and reduce the heat to medium-low. Slow cook the onions until golden brown. About12-15 minutes.
- Add the garlic and continue to cook for 2-3 minutes more. Be careful not to burn the garlic. Toast the walnuts in the oven for 1-2 minutes.
- Add the sun-dried tomatoes, cooked yellow onion and garlic and toasted walnuts to a food processor. Pulse until well combined.
- Add the kidney beans and continue to pulse, pausing periodically to turn the mixture over with a spatula.
- When the desired consistency is reached, move the sausage mixture to a large bowl.
- Add the Andouille seasoning, flaxseed meal and panko breadcrumbs and combine the mixture thoroughly with your hands.
- Blend until the ingredients are well combined and form a thick, cooked-oatmeal-like consistency.
- Chill the vegan andouille sausage in the freezer for 30 minutes. This will make it easier to make into andouille meatballs.
- After chilling the mixture, form the mixture into meatballs and spread them out on a large baking sheet covered with a silicon baking mat.
- Bake on the middle rack for 30 minutes.
Notes
- I highly recommend pre-chopping the sun-dried tomatoes, yellow onion, garlic and walnuts before adding them to the food processor.
- I used dried kidney beans for this recipe. They’re quick and easy to make in an Instant Pot. If you prefer to use canned kidney beans, you’ll need 2, 25 oz cans.
- Andouille seasoning can often be purchased from specialty spice shops. If you can’t find it, try substituting with a Cajun seasoning. I like Spice Jungle’s Cajun seasoning.
Tried this recipe?Let us know how it was!