Homemade Vegan Sausage That's Actually Good

Just because I wanted to see if I could do it, I made this vegan sausage, and it was so good, I wanted to share it with YOU! Totally plant-based, vegan sausage that doesn't include all the nasty stuff you might find in the "fake meat" versions at the store.

***DISCLAIMER: I’m not a vegan nor do I claim to be one, but I enjoy eating and trying lots of foods!
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VEGAN SAUSAGE RECIPE
From: https://elavegan.com/vegan-sausage-recipe/
Per 1 Sausage:
Calories 192
Fat 8g
Carbs 24g
Fiber 7g
Protein 8g
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INGREDIENTS:
1 1/2 cups (270 g) white beans from one 15 oz can drained and rinsed
1 cup (90 g) oats (gluten-free if needed)
1/2 cup (60 g) walnuts
1/2 medium (60 g) onion chopped
3 garlic cloves minced
3 chia eggs (3 tbsp ground chia seeds + 1/4 cup water)
1 flat tbsp tomato paste
1 1/2 tbsp tamari or soy sauce or coconut aminos
2 tsp onion powder
2 tsp smoked paprika
1 tsp Italian seasoning
3/4 tsp sea salt or less/more to taste
1/2 tsp ground cumin
1 pinch of cayenne pepper or more to taste
Black pepper to taste
1/2 tsp fennel seeds, optional
Liquid smoke for a smoky flavor, optional

DIRECTIONS:
1. In a small bowl, mix the ground chia seeds with 1/4 cup of water and set the mixture aside for 5 minutes to thicken. Note: You can blend whole chia seeds in an electric spice/coffee grinder or blender for a few seconds if you don't have ground chia seeds.
2. Rinse the canned white beans very well in a sieve, then drain them and pat dry with a paper towel. Make sure they aren't wet at all.
3. Process the oats and the walnuts in a food processor or blender (use the pulse function, as they should still have some texture and not turn into fine flour).
4. Add all the other ingredients to the food processor and pulse again. Don't over-process the mixture, or it will be mushy. The mixture shouldn't be sticky, but if it is, simply add some flour (e.g. oat flour).
TIP: You could freeze the mixture for about 10 minutes, then it will be easier to shape into sausages.
5. Form 6-7 sausages with your hands (I used 1/3 cup of mixture per sausage for 6 sausages). Place the sausages on a large plate lined with parchment paper and put the plate into the fridge for about 20 minutes to firm up.
6. Wrap each sausage in some parchment paper and tin foil and twist the ends, like a candy wrapper. Then place in a steamer basket/pan (I used my large pot with a steamer basket but you could just add a sieve to your large pot) and steam for around 35 minutes. You can reused the tin foil so don't throw it away!
7. Once cooked, you can serve immediately, pan-fry, or even grill for a crispy result.
PAN FRY: Preheat a large skillet over medium heat. Brush the sausages with a little oil on each side and add them to the pan. Fry for around 7-10 minutes, turning occasionally until browned and heated through.
8. Enjoy with mustard, BBQ sauce, or serve in a burn like a hot dog. Or use a rice paper wrapper to create a casing! See the link above for how to do that and all her extra notes about substitutes or extra instructions.
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