These vegan sausages look and taste like real meat, but they're made with beans. A healthy alternative to meat, they're high in protein and fiber. In addition to pinto beans, the sausages also contain mushrooms and a variety of spices, which, when combined, give them a wonderful, meat-like flavor. To make the sausages, the bean mixture is rolled into cylinders, then wrapped in plastic wrap and steamed to form the desired shape. At this point, the sausages can be refrigerated or frozen if making ahead, and then fried until golden brown just before serving.

Ingredients:

• 3 tbsp olive oil + extra for frying
• Half a small onion, finely chopped
• 220 g mushrooms, finely chopped
• 1 tbsp. lightly salted soy sauce
• 2 x 14 oz cans pinto beans, rinsed
• 1/3 cup chickpea flour
• 2 tbsp finely chopped fresh sage
• 2 tsp finely chopped fresh thyme
• 1.5 tsp maple syrup
• 1 teaspoon finely chopped fresh rosemary
• 0.5 tsp. freshly ground nutmeg
• A pinch of red pepper flakes
• For servingWhole grain toast with avocado, tomato slices, and fried polenta slices with maple syrup

We recommend

10 Classic Champagne Cocktails

97 Best Appetizers for New Year's and Christmas

New Year's desserts, 31 recipes

31 Amazing New Year's Eve Dinner Recipes

64 New Year's Eve Cocktail and Drink Recipes

88 best recipes for sweet pastries and desserts on

50 quick and easy recipes for New Year's dishes

Preparation:

Step 1
• In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil and add the onion, mushrooms, and 1/4 teaspoon of soy. Cook, stirring, until the onion and mushrooms are soft and almost like a paste, about 6 minutes. Stir in the soy sauce and remove from heat. Let cool.
Step 2
• Place the beans, chickpea flour, onion-mushroom mixture, and 1 tablespoon of vegetable oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon of salt, and 1/4 teaspoon of black pepper and pulse to combine.
Step 3
• Divide the bean mixture into 12 equal portions. Form each into a cylinder about 10 cm long, then wrap tightly in plastic wrap and twist the ends to secure.
Step 4
• Place a steamer over a saucepan and arrange the wrapped sausages in it (you may need to cook in batches). Heat the steamer over medium heat, and once steaming, cover and cook until the sausages have plumped up, about 20 minutes. Remove the saucepan from the heat, uncover, and refrigerate the sausages to firm up, about 2 hours or overnight.
Step 5
• Preheat the oven to 350°F (175°C). Unwrap the sausages and heat the remaining 2 tablespoons of vegetable oil over medium heat in a large oven-safe nonstick skillet. Add the sausages and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and bake until heated through, about 5 minutes.
  
  

  Freezing Advice

  
  Cooled steamed sausages can also be frozen for up to 1 month. To defrost and cook, place the wrapped sausages in the refrigerator for 30 minutes or up to 2 hours to lightly defrost. Preheat the oven to 350°F (175°C). Once the sausages are defrosted, unwrap them and place them on a baking sheet lightly sprayed with cooking spray. Bake for 8-10 minutes to heat through. In a large nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sausages and cook, turning as needed, until browned on all sides, about 5 minutes. Frozen sausages will be slightly softer than those cooked fresh.

Recipe author - Food Network