Nutty Vegan Mushroom Sausages

These homemade nutty vegan sausages are lovely, and a great alternative to the shop-bought variety. Eat them for breakfast, lunch or dinner!

  • They can be made the day before and refrigerated to save time.
  • They freeze well so it’s worth making a couple of batches.
  • They are baked, so lower in fat than shop-bought versions.
  • There is a gluten and soya-free option if so desired.
Gluten free
Wheat free
Reduced sugar, diabetic friendly
Low fat, low sugar
Freezable
Cheap
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

70 minutes

Cuisine

British

Meal

  • mains
  • breakfasts
  • lunches
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

8 sausages

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, red or white, peeled and grated
  • 1-2 garlic cloves, crushed
  • 110g/4oz mushrooms, finely chopped
  • 60g/2oz cashews or other nut of choice (or a mixture), ground medium fine
  • 60g/2oz fresh wholemeal breadcrumbs – use GF alternative OR certified GF porridge oats instead if desired
  • 60g/2oz wholemeal flour plus a little extra for coating OR GF flour
  • 2 tsp sieved gram flour (also called besan or chickpea flour) OR soya flour, mixed to a smooth paste with 1 tsp water
  • 1 tbsp flax meal (ground linseeds), mixed with 3 tbsp hot water
  • 1 tbsp chopped fresh parsley OR 1 tsp dried
  • 1-2 tsp chopped fresh tarragon OR ½ tsp dried
  • 1 tbsp dairy-free milk, unsweetened if possible – eg rice, coconut, almond, soya, hemp etc
  • Salt and lots of fresh black pepper
  • Plain oil for baking OR low-cal oil spray

Instructions

  1. Heat the 2 tsp olive oil in a saucepan and fry the onion until it starts to soften. Add the garlic and cook in for a minute or two. Add the mushrooms and fry for 1-2 minutes then remove from heat.
  2. Add the nuts, breadcrumbs, flour, gram/soya flour mix, flax meal mix plus the herbs. Mix well. Then add the milk, salt and pepper to taste. Stir until the mixture binds and then divide it into eight sausages. Dust with a light coating of flour then refrigerate for 30+ minutes or overnight if possible.
  3. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  4. Brush a non-stick baking tray and the sausages with a little oil or oil spray.
  5. Bake for 15-20 minutes, turning once.
16581658

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

Chestnut, Mushroom & Red Wine Pithivier

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…