DIY Vegan Spiced Sausages

DIY Vegan Spiced Sausages

DIY Vegan Spiced Sausages

DIY Vegan Spiced Sausages

I have tried a lot of fake meat, and to be honest they just aren’t that satisfying and have way too many ingredients for me.

So I took it upon myself to create a vegan spiced sausage recipe that tastes amazing and has minimal ingredients.

These have minimal ingredients so they are super simple to master !

These sausages can be served with whatever takes your fancy,  but I have chosen to serve them with some roasted veggies and a green salad.

 As shown in the picture I had these vegan sausages with roasted veggies and a side salad of simple iceberg lettuce, apple and fennel salad topped with raisins and my famous tahini dressing .

Lots of  love and thanks 🙂 xoxo

Heres a few other vegan recipes you can enjoy

 Watercress and Potato Soup

Roasted Cauliflower And Chickpeas

Snickers Bliss Balls

Mia Vaughan-Young is a 14 year old, healthy-food nut from New Zealand. You’ll mainly find her either in the kitchen or stretching up a storm on her yoga mat. She has a cook book collection to rival any foodie and spends hours each week nose deep in these, looking for inspiration and then creating her own personal variations. She has 2 fabulous dogs Cash and Elsa who keep her active outside no matter what the weather. Mia’s not one for labels – she simply believes she is better off without dairy, gluten, refined sugar, packaged or processed foods. She satisfies her after school cravings with tahini bliss balls and other sweet treats – recipes that she just can’t wait to share with you.

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Vegan Spiced Sausages and Salad

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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 3-4 people

Recipe Ingredients

  • 1 block of tempeh
  • 1/3 cup of sun-dried tomatoes
  • 2 cloves of garlic
  • 1 1/2 Tablespoon of tamari
  • 1 1/2 Tablespoons of red wine vinegar
  • 1/4 cup of flour (preferably gluten free, my personal favourite with this recipe is chickpea flour)
  • 1/2 teaspoon of ground chilli
  • pinch of salt and pepper
  • 1/4 teaspoon of cumin seeds
  • 1/2 teaspoon of Italian herb mix
  • 3/4 teaspoon of smoked paprika
  • 1 Tablespoon of coconut sugar

Recipe Instructions

  1. Preheat the oven to 180 degrees celsius.
  2. Soak the tomatoes in some hot water and set aside until needed later on.
  3. Place the tempeh into a pot with a some water and bring to the boil.
  4. Reduce to simmer for 30 minutes.
  5. Drain the tomatoes and place them into a food processor along with the crushed garlic, tamari, wine vinegar and 1/4 cup of water.
  6. Pulse until combined into a think and chunky paste.
  7. Into the food processor with the tomato paste add in the tempeh and pulse until combined.
  8. Pour the mixture into a bowl and add in the chickpea flour and herbs.
  9. Stir the mixture together until all combined nicely.
  10. Roll the mixture into small sausages and place onto a baking tray lined with baking paper.
  11. Place these into the oven to cook for 15 minutes.
  12. After 15 minutes is up turn the sausages over and cook on the other side for a further 10-15 minutes until crispy.
  13. Serve

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