Savory Soya Mushroom Sausage
Dive into the savory goodness of homemade vegan sausages made with a delightful blend of soya protein, mushrooms, and nutritional yeast. These flavor-packed sausages have a hearty texture and are perfect for breakfast, brunch, or to enhance any sausage-based dish.
ingredients
- 1 cup textured soya protein
- 1 cup finely chopped mushrooms
- 1/2 cup nutritional yeast
- 1/4 cup chickpea flour
- 1/4 cup tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon fennel seeds, crushed
- 1/4 teaspoon black salt (kala namak) - for eggy flavor
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper (optional)
- Cooking spray or olive oil, for frying
steps
- 1.
In a small bowl, combine the ground flaxseed and water. Set aside to thicken for 5 minutes.
- 2.
In a large mixing bowl, add the textured soya protein, chopped mushrooms, nutritional yeast, chickpea flour, tomato paste, soy sauce, olive oil, minced garlic, smoked paprika, dried thyme, crushed fennel seeds, black salt, black pepper, and cayenne pepper (if using). Mix well to combine all ingredients.
- 3.
Add the flax egg to the mixture and mix until everything is evenly incorporated.
- 4.
Allow the mixture to sit for 10 minutes, allowing the flavors to meld together and the soya protein to hydrate.
- 5.
Once the mixture has firmed up slightly, divide it into 4 equal portions and shape each portion into a sausage shape approximately 5 inches long and 1 inch in diameter.
- 6.
Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil.
- 7.
Add the sausages to the skillet, ensuring they have enough space to cook evenly. Cook for 4-5 minutes on each side, until they have a golden-brown crust.
- 8.
Remove from heat and let the sausages cool slightly before serving.
- 9.
Serve your savory soya mushroom sausages alongside your favorite breakfast sides, or use them in recipes that call for sausages, such as plant-based casseroles, pizzas, or sandwiches.
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