How do I achieve the right texture for this ground walnut sausage?

Process the walnuts and cannellini beans in a food processor until crumbly, being careful not to over-process into a smooth paste. Some small pieces are fine.

What spices are used to flavor this vegan sausage?

It's seasoned with dried sage, thyme, basil, marjoram, fennel seeds, rosemary, cayenne, red pepper flakes, and salt for a robust flavor profile.

Can I prepare this walnut sausage ahead of time?

Yes, prepare the mixture and store it in a container in the fridge just like this until you are ready to heat and serve.

What are some serving suggestions for this ground walnut sausage?

It's delicious heated in a skillet and added to tacos, burritos, pizza, pasta, or salad bowls, and also works well as a dip.

What kind of beans are used in this recipe?

Cannellini beans are used to help create the desired texture and body for the ground sausage mixture.

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Ground Walnut Sausage
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Crumbly ground walnut sausage, richly seasoned with herbs and spices, served hot in a skillet or sprinkled over tacos.

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Discover more recipes with these ingredients

Ground Walnut Sausage [Vegan]

Dairy Free

This plant based ground walnut sausage is so delicious. It can be eaten by itself or paired with your other favorites. It is a perfect meal for a cold winter night when you need something filling to warm you up!

Ingredients You Need for Ground Walnut Sausage [Vegan]

2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon fennel seeds
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne powder
1/4 teaspoon dried red pepper flakes
1/8 teaspoon salt
1 1/2 cups raw walnuts
1 cup cooked cannellini beans

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How to Prepare Ground Walnut Sausage [Vegan]

Place the sage, thyme, basil, marjoram, fennel seeds, rosemary, cayenne, red pepper flakes and salt into your food processor and process for about 20 seconds, until the fennel seeds and rosemary are chopped up a bit.
Add the walnuts and cannellini beans to the food processor and process until there are no big chunks of walnuts. Don’t over process because you don’t want a smooth paste. You want it to be crumbly. If there are some little pieces of walnut and beans, this is just fine.
Add a bit more salt if you think it needs it and transfer the mixture to a container and store in the fridge just like this.
When ready to eat, heat up in a skillet and add to Tacos, Burritos, Pizza, Pasta, or Salad Bowls. It's also yummy as a dip.