Homemade Vegan Mushroom Sausages Recipe
If you're on the hunt for a delicious, plant-based sausage recipe that doesn’t compromise on texture or flavor, look no further! These homemade vegan shiitake sausages are chewy, savory, and packed with umami. They’re a testament to how simple ingredients can come together to create something magical that everyone will enjoy, vegan or not! Perfect for grilling, frying, or serving in a bun, these sausages are versatile and a great addition to your plant-based recipe collection.
Ingredients
- For the Sausages:
- 1 tablespoon ground chia seeds or flaxseeds
- ¼ cup water
- 1 cup cooked white beans rinsed and dried
- ½ cup cooked quinoa
- ½ cup walnuts
- 1 cup shiitake mushrooms finely chopped
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon tamari or soy sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup psyllium husk (use oat flour instead) if needed for texture
- For Cooking:
- Olive oil optional, for frying
Instructions
For the Sausages:
- Make Chia Egg: In a small bowl, mix ground chia seeds with 1/4 cup of water. Let it sit for 5 minutes to thicken. If using whole chia seeds, blend them into powder first.
- Prepare Mushrooms: Finely chop shiitake mushrooms using a food processor.
- Sauté Mushrooms: Heat 1 tablespoon of vegan butter or olive oil in a skillet. Sauté the mushrooms for 5 minutes, then add the tamari (soy sauce) and cook until any excess moisture evaporates. Transfer to a mixing bowl.
- Prepare Beans: Rinse canned white beans well, drain them, and dry them with a towel. (I cooked my beans in a pressure cooker, but canned beans work fine too.) Pulse the white beans in a food processor a few times until coarsely chopped. Do not over process. Transfer to the mixing bowl.
- Process Walnuts: Pulse walnuts in a food processor until coarsely ground, similar to breadcrumbs. Transfer to the mixing bowl.
- Combine Ingredients: To the mixing bowl, add chopped onion, minced garlic, thickened chia egg, tomato paste, psyllium husk (or oat flour), cooked quinoa, nutritional yeast, smoked paprika, ground cumin, black pepper, chipotle chili pepper, and salt.
- Mix: Using your hands, mix everything together until well combined. The mixture should be semi-soft and slightly sticky.
- Chill for Shaping: Freeze the mixture for 10 minutes to make it easier to handle.
- Shape Sausages: Divide the mixture into 6-7 portions, using about 1/3 cup per sausage. Shape into sausage-like rolls and place them on a parchment-lined plate. Refrigerate for 20 minutes to firm up.
- Wrap and Steam: Wrap each sausage tightly in cling film first to help shape them into a firm log, then wrap with foil on top. This prevents the sausages from unraveling while steaming. Place them in a steamer basket over boiling water and steam for 35 minutes.
- Pan-Fry (Optional): For a crispy outer layer, heat a bit of oil in a skillet over medium heat. Pan-fry the sausages for 7-10 minutes, turning until browned and heated through.
- Serve: Your vegan sausages are ready! Serve them hot with mustard and BBQ sauce, or in a bun like a classic hot dog. You can also grill them for extra flavor.
- Tip: You can sauté the onions and garlic with the mushrooms and add all the spices during cooking instead of mixing them into the dough at the end—both methods work well!
Video
Notes
Notes:
Why use cling film and foil? Wrapping the sausages in cling film first helps shape them into a perfect log, making it much easier to roll than parchment paper. However, steaming only with cling film is not safe, so wrapping them in foil over the cling film ensures they hold their shape while steaming.
Bulk Preparation Tips:
- Make a large batch of the vegan sausage mixture and shape the sausages. You can cook the amount you need and freeze the rest for later use.
- Measure out and prepare all ingredients before you start mixing. Having everything ready will speed up the process.
- Use a food processor to chop ingredients like onions, garlic, and nuts. This saves time compared to manual chopping and ensures a consistent texture.
- If the mixture is too soft to shape, briefly freeze it (about 10-15 minutes) to firm it up, making it easier to handle.
- Steam sausages in batches if you have a large steamer to save time, ensuring there’s enough space between them for even cooking.
- When reheating, choose the quickest method—pan-frying or microwaving is faster than baking.
- To avoid a big cleanup later, wash utensils and bowls as you wait for the sausages to steam or rest in the fridge.
- Prepare your spice mixes ahead of time. Having a pre-made spice blend on hand can save time when you make this recipe.
- For consistent and quick shaping, use silicone sausage molds that can go directly into the steamer, eliminating the need to wrap each sausage individually.