Easy Vegan Sausage
Ingredients
-
1
cup
cooked + cooled quinoa
-
1
15-ounce can
pinto beans (rinsed and dried)
-
2
cups
thinly sliced cremini or button mushrooms
-
2
Tbsp
coconut aminos
-
⅔
cup
raw pecans
-
½
tsp
sea salt
-
½
tsp
black pepper
-
4
cloves
garlic (minced)
-
1
Tbsp
fresh chopped thyme, rosemary, or sage
-
2
tsp
smoked paprika
-
½
tsp
fennel seeds
-
¼
tsp
ground cayenne pepper or red pepper flake (optional)
-
1
pitted
medjool date (optional)
-
to taste
none
oil for cooking (optional)
Instructions
- Cook quinoa and let it cool.
- Preheat the oven to 350°F (176°C) and bake the rinsed pinto beans for about 10 minutes.
- Sauté the sliced mushrooms in a skillet with coconut aminos until browned.
- In a food processor, pulse the quinoa and pecans into a loose meal.
- Add the baked beans, sautéed mushrooms, spices, and herbs to the food processor and pulse to combine.
- Form the mixture into patties.
- Cook the patties in a skillet or bake them in the oven until browned.
Nutrition Facts (estimated)
Servings
8 sausages
Calories
140
Total fat
7.4g
Total carbohydrates
15.1g
Total protein
4.8g
Sodium
294mg
Cholesterol
0mg
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