Recipe

BASE (VEGGIES & BEANS)

1 cup cooked white beans (cannellini or chickpeas)
½ cup cooked lentils (brown or green for texture)
½ cup finely grated carrot
½ cup finely chopped mushrooms
½ cup finely chopped onion
2 cloves of garlic

DRY INGREDIENTS:

½ cup oat flour (or breadcrumbs)
¼ cup ground flaxseeds (binder)
½ tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
½ tsp fennel seeds (optional, sausage-like flavour)
½ tsp black pepper
½ tsp salt

WET INGREDIENTS:

1 tbsp soy sauce (or coconut aminos for soy-free)
1 tbsp tomato paste
1 tbsp olive oil (or avocado oil)

1. Prepare your base mixture: In a food processor, combine the white beans, cooked lentils, grated carrot, chopped mushrooms, onion, and garlic. Pulse a few times until the mixture is well combined but still a little chunky — you don’t want a paste.

2. Mix the dry ingredients: In a large mixing bowl, combine the oat flour (or breadcrumbs), ground flaxseeds, smoked paprika, oregano, garlic powder, fennel seeds (if using), salt, and black pepper.

3. Add wet ingredients:To the dry mix, stir in the soy sauce, tomato paste, and olive oil.

4. Combine everything: Add the blended veggie mixture into the bowl with the dry and wet ingredients. Use your hands or a spoon to thoroughly mix until a dough forms. It should be moist but firm enough to shape. If it’s too wet, add a little more oat flour. If too dry, a splash of water or olive oil will help.

5. Shape the sausages: Divide the mixture into 4–6 portions (depending on preferred size).

Shape each into a sausage/log form. For a firmer texture, tightly roll each sausage in parchment paper and then foil, like a Christmas cracker.

6. Cook (Option 1 – Bake): Preheat oven to 190°C (375°F). Place sausages (unwrapped if you didn’t wrap them) on a lined baking tray.

Bake for 25–30 minutes, flipping halfway through, until firm and slightly golden.

7. Cook (Option 2 – Pan-Fry for Crispier Finish): Heat a little oil in a non-stick pan over medium heat.

Pan-fry sausages for 6–8 minutes, turning to brown all sides.

Optional: Let sausages rest for 5 minutes before serving — they firm up as they cool.

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

30 mins

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

5 mins

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Go to the recipe ➝

5 mins

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Go to the recipe ➝

5 mins

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Go to the recipe ➝

5 mins

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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