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Sausages with Homemade Buns and Roasted Broccoli [Vegan]

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There's a meatiness about these sausages that always treats me right. Here's one of my favorite recipes that I've developed over time!

Sausages with Homemade Buns and Roasted Broccoli [Vegan]

This Recipe is :

Dairy Free Vegan


For the Spices:

  • 1 tablespoon garlic powder/onion powder
  • 1 tablespoon crushed fennel seed
  • 1 teaspoon black pepper
  • 2 teaspoons sea salt
  • 2 teaspoons sweet paprika
  • 2 teaspoons smoked paprika
  • 1 teaspoon red pepper flakes
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon allspice
  • 1/2 teaspoon powdered sage
  • 1 teaspoon chipotle powder

For the Sausage Filling:

  • 1 medium onion (diced)
  • 3 cups oyster mushrooms, de-stemmed (sub your preferred mushroom)
  • 2 tablespoons olive oil
  • 5 cloves garlic (minced)
  • 2, 15-ounce cans white beans (your choice)
  • 3 T. tomato paste
  • 1/2 cup nutritional yeast
  • 1/3 cup vital wheat gluten
  • 2 tablespoons all-purpose flour (rice flour if gluten-free)
  • 2 teaspoons xanthan gum
  • 4-5 tablespoons Worcestershire sauce
  • A few drops Liquid Smoke
  • 4-5 tablespoons soy sauce
  • 1-2 teaspoons sea salt

For the VMT Sandwich Rolls:

  • 1 1/2 cup warm water
  • 2 tablespoons instant yeast
  • 1 tablespoon raw sugar
  • 2 teaspoons sea salt
  • 3 tablespoons olive oil
  • 1 cup semolina flour
  • 2 cups whole wheat flour
  • 3/4 cup ap flour


For the Sausages:

  1. Mix the spices together and set aside.
  2. Pan fry the mushrooms, onions, and garlic in olive oil until starting to get brown. Set aside to cool. Then mash the beans well with a potato masher or pulse in the food processor, but leave lots of whole beans and chunks.
  3. Mix the spices in with the beans, and add the remainder of the sausage ingredients.
  4. Mix together well before adding the cooled mushies.
  5. Like most vegan sausages, they require steaming in tin foil then sauteing before serving. It does take some time, be forewarned. But all the steps are covered in the link above, and they’re totally worth it!

For the VMT Sandwich Rolls:

  1. Mix everything together, and allow the dough to rise until doubled in bulk. Then turn it out on a floured board, divide into 6-8 equal portions, shape like sausage rolls, and allow them to rise again for about 20 minutes. Score the tops, sprinkle some coarse sea salt, and bake at 375 F. for about 15 minutes until golden brown. Slice and toast ever so lightly before serving.
  2. To set these guys up properly I went ahead and laid down a spicy mustard, ketchup, avocado, and then topped them off with sauteed onions and peppers: carnival-style. Some roasted broccoli and garlic to round things off!
  3. Boom~! Enjoy yourselves!





Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!



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