Vegan Sausages

5 from 2 votes
Prep Time 15 minutes
Cook Time 32 minutes
Rest Time 30 minutes
Total Time 1 hour 17 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 170 kcal


  • 40 g Quinoa
  • 120 ml Vegetable broth
  • 100 g Canned kidney beans
  • 100 ml Beetroot juice
  • 100 g Oatmeal
  • 40 g Chickpea flour
  • 1,5 tsp Fenugreek powder
  • 1,5 tsp Coriander powder
  • 1,5 tsp Cumin powder
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • 2 tsp Smoked paprika powder
  • 2 tsp Salt
  • 2 tbsp Harissa paste or sambal oelek
  • 2 tbsp Tomato paste
  • 2 tbsp Olive oil
  • Aluminum foil


  • Wash the quinoa and simmer in the vegetable stock for 12 minutes on a low flame. Then take the pot off the stove and let it soak for another 10 minutes.
  • Process the oat flakes into flour with a hand blender. Put aside. Puree the beans and the beetroot juice and knead with the oatmeal flour, the chickpea flour, the spices, the tomato paste, the olive oil and the harissa paste or sambal oelek to a mass. Put the mixture in the fridge for about 30 minutes.
  • After 30 minutes, remove the mixture and divide into 8 equal pieces. With slightly moistened hands, roll them into sausages and wrap them in aluminum foil. Turn the ends of the aluminum foil in opposite directions, as when wrapping a candy, so that the sausage that is as perfect as possible is created. Then fold in the ends.
  • Put some water in a large saucepan and bring to a boil. Put in the steamer with the sausages and steam for about 20 minutes. Use medium temperature for this. Tip: If you don't have a steamer, you can simply use a pasta strainer. Simply place it on the edge of the pot and close it with a lid so that the steam cannot escape. The sieve must of course not come into contact with the water.
  • After 20 minutes, remove the sausages from the aluminum foil and fry them briefly in a little olive oil. Good Appetite!


Serving: 100gCalories: 170kcalCarbohydrates: 20.7gProtein: 10.3gFat: 4.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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