Vegan Sausage Links

Ingredients

• 300 g Cannellini beans (drained and rinsed)
• 4 Pimento peppers (seeded and finely diced)
• 150 g Sun‑dried tomatoes (packed in oil, drained and chopped)
• 4 Garlic cloves (minced)
• 400 g Firm tofu (pressed and crumbled)
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 0.75 cup Rice flour (gluten‑free binder)
• 1 tsp Salt
• 1/2 tsp Black pepper (freshly ground)
• 2 tsp Smoked paprika
• 1 tsp Marjoram
• 1 tsp Harissa paste (adjust for heat preference)
• 2 tbsp Olive oil (for pan‑frying and brushing)
• 4 cup Water (for boiling the sausages)

Instructions

1. Prepare the beans and tofu

   Drain and rinse the cannellini beans. Press the tofu between paper towels for 10 minutes, then crumble it into a bowl.

   Time: PT5M

2. Blend the base mixture

   In a food processor combine the beans, crumbled tofu, pimento, sundried tomatoes, and garlic. Pulse until the mixture is coarse but still has some texture; avoid turning it into a pureed paste.

   Time: PT5M

3. Season the mixture

   Transfer the blended mixture to a large mixing bowl. Add ground coriander, cumin, smoked paprika, marjoram, harissa, salt, and black pepper. Mix thoroughly with a spatula until evenly distributed.

   Time: PT5M

4. Add the binder

   Stir in the rice flour a little at a time until the mixture holds together when pressed. It should be firm enough to shape but not dry.

   Time: PT5M

5. Shape the sausages

   With damp hands, roll the mixture into 8‑10 equal portions and shape each into a sausage link about 10‑12 cm long. Place them on a parchment‑lined baking sheet.

   Time: PT5M

6. Boil to set texture

   Bring 4 cups of water to a gentle boil in a saucepan. Carefully lower the raw sausages into the water and simmer for 8‑10 minutes until they firm up and float.

   Time: PT10M

   Temperature: 100°C

7. Drain and pat dry

   Using a slotted spoon, remove the boiled sausages and place them on a clean kitchen towel. Pat the tops dry with another towel to remove excess moisture.

   Time: PT2M

8. Bake for a golden crust

   Preheat the oven to 180°C. Brush the sausages lightly with olive oil. Bake for 20‑25 minutes, turning once halfway through, until the exterior is browned and slightly crisp.

   Time: PT22M

   Temperature: 180°C

9. Optional pan‑sear for extra flavor

   If desired, heat 1 tbsp olive oil in a skillet over medium‑high heat. Quickly sear each sausage for 1‑2 minutes per side to develop additional caramelization.

   Time: PT4M

   Temperature: Medium‑high

10. Serve

    Let the sausages rest for 2 minutes, then serve hot with your favorite mustard, sautéed veggies, or in a bun. Enjoy!

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cannellini beans: Great Northern beans, white kidney beans
• Instead of Pimento peppers: red bell pepper, sweet banana peppers
• Instead of Sun‑dried tomatoes: regular tomatoes, roasted, tomato paste (use less)
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Firm tofu: tempeh (crumbled), extra‑firm soy protein
• Instead of Ground coriander: coriander seeds, ground
• Instead of Ground cumin: cumin seeds, ground
• Instead of Rice flour: cornstarch, potato starch
• Instead of Smoked paprika: regular paprika + a drop liquid smoke
• Instead of Marjoram: oregano
• Instead of Harissa paste: sriracha, chili garlic sauce
• Instead of Olive oil: vegetable oil, avocado oil

Equipment Needed

• Food processor or high‑speed blender
• Large mixing bowl
• Measuring cups and spoons
• Baking sheet
• Parchment paper (optional)
• Saucepan
• Skillet or frying pan (optional)
• Spatula or wooden spoon
• Oven

Critical Steps — Do Not Skip

• Blend the base mixture without over‑processing
• Add enough rice flour to bind the mixture
• Boil the sausages just long enough to set the texture
• Bake until a golden crust forms

Chef Tips from the Video

• For a smoky depth, replace half of the smoked paprika with chipotle powder
• Add a pinch of nutritional yeast for a subtle cheesy note
• Use a silicone sausage‑shaping mat for uniform size

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze raw or cooked sausages in a zip‑top bag for up to 2 months. Thaw in the fridge before reheating.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Shape the raw sausages and freeze them on a tray before transferring to a bag; they can be baked directly from frozen (add 5‑7 minutes)
• Cook a full batch, then reheat in a skillet with a splash of water to keep them moist