Vegetarian sausages

foldermain | vegan

veggie_sausages

Makes 8

Ingredients

2 tbsp extra virgin olive oil
100g mixed mushrooms (shiitake and chestnut are good), sliced
3 spring onions, trimmed and finely sliced
1 garlic clove, finely chopped
1 tsp smoked paprika
50g jumbo oats
400g tin borlotti beans, drained and rinsed
2 tbsp ground almonds
1 tbsp white miso paste (optional)
½ tsp flaked sea salt, plus extra for seasoning
freshly ground black pepper

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Heat 1 tablespoon of the oil in a large frying pan and fry the mushrooms for 3–4 minutes, or until lightly browned, stirring regularly.
  3. Add the spring onions and garlic and cook for 1–2 minutes, or until softened. Sprinkle over the paprika and cook for a few seconds, then stir in the oats and tip onto a plate. Leave to cool for 10 minutes.
  4. Put the beans in a food processor with the ground almonds and miso paste. Add the mushrooms mixture, salt and lots of ground black pepper. Blend until the mixture comes together to a stiff paste, removing the lid and pushing the mixture down 2–3 times with a spatula until the right consistency is reached. Adjust the seasoning to taste. Divide the mixture into eight even pieces and roll into sausage shapes.
  5. Heat the remaining oil in the same frying pan used for frying the mushrooms and cook the sausages for 4–5 minutes over a medium–high heat, turning regularly, until nicely browned.

Veggie sausage tray bake recipe - BBC Food

Related recipes