Vegetarian Sausage
2 cups Cooked pinto beans
1/2 cup Whole wheat breadcrumbs
1/2 cup Onion -- minced
1 Garlic clove -- minced
1/2 cup Tomato sauce
1/8 teaspoon Fennel seed -- crushed
1/8 teaspoon Dried red pepper
1/8 teaspoon Dried basil -- -OR-
1/2 teaspoon -Fresh basil
1 1/2 teaspoons Chopped fresh parsley
Salt -- to taste
-----MUSHROOM-RED PEPPER SAUCE-----
1 Red bell pepper -- minced
1/8 cup Vegetable broth or water -- OR- more as needed
4 large Mushrooms -- minced
1/4 cup Onion -- minced
Salt -- to taste
1/8 teaspoon Celery seed
1/2 teaspoon Chopped fresh oregano
1 dash Black pepper
Whole wheat flour
Serving Size : 12
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried
in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them,
adjust the seasonings to please your palate.
DIRECTIONS: Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to
2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and
broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below).
MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7 minutes
until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5
minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time.
Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more
vegetable broth or water. Serve over sausages, whole grains, or vegetables.
2 cups Cooked pinto beans
1/2 cup Whole wheat breadcrumbs
1/2 cup Onion -- minced
1 Garlic clove -- minced
1/2 cup Tomato sauce
1/8 teaspoon Fennel seed -- crushed
1/8 teaspoon Dried red pepper
1/8 teaspoon Dried basil -- -OR-
1/2 teaspoon -Fresh basil
1 1/2 teaspoons Chopped fresh parsley
Salt -- to taste
-----MUSHROOM-RED PEPPER SAUCE-----
1 Red bell pepper -- minced
1/8 cup Vegetable broth or water -- OR- more as needed
4 large Mushrooms -- minced
1/4 cup Onion -- minced
Salt -- to taste
1/8 teaspoon Celery seed
1/2 teaspoon Chopped fresh oregano
1 dash Black pepper
Whole wheat flour
Serving Size : 12
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried
in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them,
adjust the seasonings to please your palate.
DIRECTIONS: Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to
2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and
broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below).
MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7 minutes
until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5
minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time.
Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more
vegetable broth or water. Serve over sausages, whole grains, or vegetables.
