Vegan sausages
Hot dogs, bratwurst, sausage for your vegan jambalaya—whatever you need, this recipe has your back! These versatile sausages are the perfect plant-based substitute for any dish. Made with rice, beets, and chickpea flour, they’re savory, filling, and spot-on in texture.
Ingredients
Calories:
1100
Protein:
36
g
- 1.0 cups rice
- 3.0 tbsp. grated beets
- 3.0 garlic cloves, minced
- 2.0 cups water (for cooking the rice and beets)
- 1.5 cups soy flour or chickpea flour
- 1.5 cups tapioca or cornstarch
- 1.0 tbsp. paprika
- 1.0 tbsp. liquid hominy
- 1.0 tbsp. white pepper
- salt and black pepper, to taste
- water, as needed (for dough consistency)
- oil, for frying
Preparation
- Cook the rice: In a pot, cook the rice with 2 cups of water and the grated beets until the rice is tender.
- Blend the base: Transfer the cooked rice, beets, and minced garlic to a food processor or blender. Blend until a smooth paste forms.
- Make the dough: In a large mixing bowl, combine the blended mixture with soy flour, tapioca or cornstarch, paprika, liquid hominy, white pepper, salt, and black pepper. Mix thoroughly until a smooth dough forms. Add water as needed to reach the right consistency.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes.
- Shape the sausages: Once chilled, divide the dough into small portions. Roll each portion into sausage shapes with your hands.
- Cook the sausages: Heat 4 tablespoons of oil in a medium frying pan over medium heat. Fry the sausages, turning occasionally, until a crispy crust forms on all sides.
- Serve: Use these sausages as hot dogs or enjoy them in any dish where you’d normally use sausage.
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