These plant-based sausages taste great, contain no added fat except the vegetable oil they’re fried in, and are easy to make. These ingredients yield fairly mild sausages; after you’ve tried them, adjust the seasonings to please your palate.
YIELD
12 servingsPREP
20 minCOOK
15 minREADY
40 minIngredients
Directions
Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages.
Sauté in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp.
Serve with Mushroom-Red Pepper Sauce (below).
Mushroom Red Pepper Sauce: Cook red pepper in vegetable broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper.
Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time.
Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or water.
Serve over sausages, whole grains, or vegetables.
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