What gives these vegan sausages their hearty texture and flavor?

These sausages achieve their robust texture from a blend of mashed white beans, oyster mushrooms, and vital wheat gluten, while a unique spice mix with smoked paprika and chipotle powder provides a rich, savory flavor.

Can I make these sausages gluten-free?

The recipe specifies using rice flour as a gluten-free alternative to all-purpose flour for the sausage filling. However, vital wheat gluten is a key ingredient for texture, so the sausages themselves would not be entirely gluten-free without significant modification.

Why do the vegan sausages need to be steamed before pan-frying?

Steaming the sausages in tin foil helps them set and firm up, creating a cohesive texture before they are pan-fried to develop a delicious crispy exterior and deepen their flavor.

What kind of buns are used for these sausages?

The recipe includes instructions for homemade VMT Sandwich Rolls, which are crafted from a blend of warm water, instant yeast, raw sugar, sea salt, olive oil, semolina flour, whole wheat flour, and all-purpose flour.

What are the recommended toppings and sides for these sausages?

The recipe suggests serving these sausages carnival-style with spicy mustard, ketchup, avocado, and sauteed onions and peppers, rounded off with roasted broccoli and garlic.

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Sausages with Homemade Buns and Roasted Broccoli
[Vegan]

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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Plated vegan oyster mushroom and white bean sausages in homemade semolina buns, topped with avocado, sauteed onions, peppers, and mustard, served with roasted broccoli.

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Sausages with Homemade Buns and Roasted Broccoli [Vegan]

250

Dairy Free

Vegan

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!

Ingredients You Need for Sausages with Homemade Buns and Roasted Broccoli [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

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How to Prepare Sausages with Homemade Buns and Roasted Broccoli [Vegan]

For the Sausages:

Mix the spices together and set aside.
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.
Mix the spices in with the beans, and add the remainder of the sausage ingredients.
Mix together well before adding the cooled mushies.
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:

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.
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!
Boom~! Enjoy yourselves!