Homemade Vegetarian Sausages

Homemade Vegetarian Sausages, firm & crisp on the outside & packed full of flavour. Healthy & low in fat - they make the tastiest ever Veggie Hotdogs, Breakfast Sausage or Bangers & Mash. This Vegetarian sausage recipe is dairy free and can be made egg free too.

4.83 from 89 votes

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Course: Breakfast, Healthy, Main

Cuisine: British

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

Calories: 245kcal

Author: Sarah James

Equipment

Steamer
Cling film for shaping sausages or baking parchment and foil. Use food safe cling film. In the UK this is often labelled microwave safe.

Ingredients

10 g dried mushrooms
350 g dried green lentils
2 tablespoons rapeseed oil
2 onions diced
2 cloves garlic crushed
2 teaspoons freshly chopped thyme
2 tablespoons freshly chopped oregano
250 g ground walnuts
250 g fresh breadcrumbs
2 tbsp tomato puree
2 tsp vegan Worcester Sauce
2 tsp celery salt
Plenty of freshly ground black pepper
2 eggs whisked

Metric - US Customary

Instructions

Rehydrate mushrooms by soaking them in very hot water for 10 to 15 minutes.
Use the mushroom soaking liquid and water to cook the dried lentils for 25 minutes until soft. Drain and roughly mash the lentils.
Soften onions by gently frying in a pan.
Add crushed garlic to the softened onions and cook for a couple of minutes.
Finely chop the rehydrated mushrooms.
In a large bowl, add the onion mixture, chopped mushrooms and the rest of the ingredients and mix together.
Divide into 18 portions and shape into sausages.
Wrap each sausage in a piece of cling film large enough to roll out each piece leaving enough for twisting at the ends like a cracker (see photo)
Steam for 20 minutes and leave to cool.
Place in the fridge for a couple of hours. Remove cling film before frying or cooking on the BBQ for 10 minutes.

Notes

Makes approximately 18 large vegetarian sausages or 22 medium sized.
MAKE IT VEGAN OR EGG FREE - Soak 2 tablespoons of ground chia seeds in 6 tablespoons of water and leave for 15 minutes.
MAKE IT SOY FREE - Replace Vegan Worcester sauce with 2 teaspoons of yeast flakes.
HOW TO STORE - Keep in the fridge for up to four days.
HOW TO FREEZE - Open freeze in cling or baking parchment before transferring to a large freezer bag. Will keep for up to three months in the freezer.
Nutrition information is approximate and meant as a guideline only.