"These vegan sausages are gluten free, and they are made with beans, seeds and spices. This was my first attempt in making sausages that are made entirely using plants, plus also gluten free. I enjoyed the taste, but they do lack some rubbery bounciness that comes from gluten sausages. If gluten is not an issue for you and you want a more bouncy sausage, add wheat gluten instead of the buckwheat flour. My friends and I enjoyed them with some ketchup. Yum!" - Liana
Makes 10 medium sausages
2 cans butter beans (organic and BPA free) 14oz / 400g each, drained
6 tablespoons flaxseed meal
6 tablespoons rice flour
4 tablespoons nutritional yeast
3 tablespoons buckwheat flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon real salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon dried parsley
2 tablespoons extra virgin coconut oil
1. Mix all ingredients, except for the extra virgin coconut oil, in a bowl and stir until well combined. If you want to go tribal you can mix it with your hands. The mixture should be dry enough yet moist enough to mold into sausage shapes. Add some water if you need more moisture, and add flaxseed meal for my dryness. Use your hands and get some mixture and form it into the shape of a sausage. Make 10 sausages.
2. Add the coconut oil to a fry pan on medium-low heat and place the sausages in one by one. Fry on one side for 12 minutes and then flip. Fry on another side for 12 minutes and then they should be cooked!
1. Serve with fries! and with 5-minute Detox Green Salad!
+ Nut free
+ Gluten free
+ High in protein
+ High in antioxidants
+ Vegan - Plant Based
+ Good for digestive health
+ Provides the body with nutrition
+ Replaces sausages that have preservatives and fillers
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
Recipe credit: By Liana Werner-Gray
Photo credit: Roxxe NYC Photography
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved