Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Nutty Mushroom Sausages

gluten free
wheat free
kid friendly
low fat low sugar, diabetic friendly
cheap as chickpeas
freezable
2 spoon difficulty rating

70 minutes

Serves: 8 sausages

Nutty Mushroom Sausages

These 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.

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

Method: 

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.

Share on FacebookShare on Twitter

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

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 22 of 22
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »
Vegan DIY (healthy) Pot Noodle
These pots are such a revelation... very healthy, super easy and really tasty! Perfect for office lunches or evenings where...See recipe »
Vegan Baked Chocolate Oreo Cheesecake (and no it's not healthy!)
This baked chocolate Oreo cheesecake is lots of fun to make and to decorate and of course to enjoy afterwards!...See recipe »
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...See recipe »
Vegan Arancini Balls
Win all the family over with these irresistible, crispy arancini balls. The perfect use for leftover risotto and completely vegan!...See recipe »
Pea, Courgette & Cherry Tomato Risotto
Although traditionally made with Parmesan cheese, the key ingredient in this vegan risotto is nutritional yeast to replicate the cheesy...See recipe »