Vegan Sausages
Hearty and flavorful vegan sausages made with beans, miso, and spices wrapped and steamed to perfection for a meaty bite.
Equipment
- 1 Mixing bowl large
- 1 Pressure cooker with steamer basket
Ingredients
Main ingredients
- 1 cup Cooked red beans or lentils
- 0.25 cup Vegetable broth or water + Better than Bouillon
- 2 tablespoon Maple syrup for a touch of sweet
- 1 tablespoon Olive oil for moisture and flavor
- 1.5 tablespoon Soy sauce adds savory hit
- 1 tablespoon Mellow (white) miso for umami
- 2 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Fennel seeds
- 1 teaspoon Black pepper
- 1 teaspoon Red chili flakes adjust for heat
- 0.25 cup Minced onion
- 2 tablespoon Nutritional yeast
- 1 tablespoon Potato starch
- 0.75 cup Vital wheat gluten for texture and binding
Instructions
Instructions
- In a large bowl combine beans, broth, maple syrup, olive oil, soy sauce, and miso. Mash until mostly smooth with some texture remaining.
- Add paprika, thyme, fennel, black pepper, and chili flakes. Stir to combine evenly.
- Add minced onion, nutritional yeast, potato starch, and vital wheat gluten. Mix and knead for 3-5 minutes until dough becomes elastic and firm.
- Divide dough into 4–6 pieces. Roll into sausage shapes and wrap tightly in foil or parchment paper.
- Place in steamer basket over boiling water in pressure cooker. Seal lid and cook on high pressure for 30 minutes with slow release.
- Let cool slightly, then unwrap and serve or refrigerate for later. Enjoy warm or reheat as needed.
Notes
Store sausages in fridge up to 5 days or freeze up to 3 months. Reheat in skillet, oven, or pressure steam as needed. For best texture, let sausages chill before serving.