Vegan Sausage

6 steps

Updated at: Thu, 15 Feb 2024 02:44:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories95.8 kcal (5%)

Total Fat7.5 g (11%)

Carbs6.3 g (2%)

Sugars2.6 g (3%)

Protein3.3 g (7%)

Sodium350.7 mg (18%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

1 headcauliflower

large

16 ozwhite mushrooms

1yellow onion

small

1 cupwalnuts

optional to soak them for 2+hrs for a softer texture

3 Tbsptomato paste

3 Tbspcoconut aminos

1 ¼ tspgarlic granules

3 Tbspdried sage

1 ½ tspdried thyme

¼ tspground nutmeg

2 Tbspground fennel

½ tspchili flakes

½ tspblack pepper

1 ½ tspsalt

or to your taste

Instructions

Coarsely chop all vegetables in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)

Step 1

Coarsely chop walnuts along with tomato paste until combined..

Step 2

Add vegetables and mushrooms and continue to cook on medium-high until water begins to release (approx. 5 minutes) Increase heat to high.

Step 3

Continue to mix until most of the water has cooked out add coconut aminos and seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.

Step 4

* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates

Step 5

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Step 6

Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!