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Vegan Chorizo Sausage

Delicious Vegan Chorizo Sausage Links You'll Love

Savor the flavor of Vegan Chorizo Sausage, a gluten-free and soy-free option that brings the taste of traditional chorizo to your kitchen.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 4 sausages
Course: Breakfast
Cuisine: Spanish
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Binding
  • 2 tablespoons Flaxseed Meal Acts as a binding agent; substitute with ground chia seeds if needed.
  • 5 tablespoons Water Used to hydrate the flaxseed meal.
For the Base
  • 1 can Red Kidney Beans Canned beans make prep easy; substitute with black beans for a different flavor.
  • 1 cup Rolled Oats Use certified gluten-free oats if necessary; avoid steel-cut oats.
For the Flavor
  • 1 cup Cremini Mushrooms Contributes umami flavor; replace with sautéed diced bell peppers if avoiding mushrooms.
  • 1 tablespoon Chili Powder Blend Imparts spice and flavor depth.
  • 1 tablespoon Smoked Paprika Enhances the smoky flavor profile.
  • 1 teaspoon Cayenne Optional; adjust quantity to your preference.
  • 1 tablespoon Ketchup Can be replaced with tomato paste mixed with a splash of vinegar.
  • 1 clove Garlic Optional; can be omitted.
  • to taste Sea Salt & Black Pepper Adjust according to taste preference.
For the Crunch
  • 1/2 cup Walnuts Can be substituted with sunflower seeds for a nut-free version.
For Cooking
  • 1 tablespoon Avocado Oil Can be replaced with any neutral oil.

Equipment

  • food processor
  • Mixing Bowl
  • Steamer Basket
  • Pan

Method
 

Step-by-Step Instructions
  1. In a small bowl, mix flaxseed meal with water and let it sit for 10 minutes until it thickens.
  2. Pulse rolled oats in a food processor until they reach a coarse, flour-like consistency, then transfer to a mixing bowl.
  3. Drain and rinse the red kidney beans, then pulse in the food processor with chopped cremini mushrooms until well combined but slightly chunky.
  4. In the mixing bowl, combine the thickened flax egg, chili powder blend, smoked paprika, ketchup, minced garlic, walnuts, salt, and pepper; mix thoroughly.
  5. Moisten hands and shape the mixture into sausage links, approximately 4 inches long, and chill in the fridge for 20-25 minutes.
  6. Steam the links in a steamer basket over boiling water for about 30 minutes until firm, or pan-fry in avocado oil for 5-7 minutes on each side.
  7. Cool completely before storing. Refrigerate for up to 5 days or freeze for up to 1 month.

Nutrition

Serving: 1sausageCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 250mgPotassium: 200mgFiber: 4gSugar: 1gVitamin A: 1IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

For best results, ensure the flax eggs are fully thickened and do not skip the steaming step to achieve proper firmness.

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