Rainy day in the camper so the perfect time for indoor games.  I’ve been wanting to try out this recipe for vegan sausages…a bit more effort and time than I would usually take….so why not today?  And I’m doing it off-grid-ish.

The original recipe requires a food processor so am using my little hand powered processor.  Takes up so little space.  Not a lot of cleaning up either.

A small can of pinto beans was the main ingredient. Some ground oats, mushrooms, seasonings with hydrated flax meal to bind it all together and I had a very tasty mix ready to form into little sausage links.

I didn’t have room in my camper fridge to let them chill a bit so covered them and set aside on the counter so the mixture could get acquainted before forming and steaming.

My two-layer steamer basket was perfect to fit the 16 links, set over a pot of simmering water for about 30 minutes to firm up and ‘cook’.

I was anxious to try them out, so once steamed, fried up a couple of these babies and oh my, were they ever tasty.

Very meaty in texture and so full of flavour!

They freeze really well so I packaged the rest and stashed them away for when we are on the road again.  I’m thinking some mashed taters, a little mushroom gravy, these guys and a little apple sauce on the side would be just perfect. Yum! Oh, and wouldn’t these be good as meaty patties with toasted burger buns…or in a tasty Salisbury steak. (Salisbury steak)

Homemade Sausage (meatless)

Nothing with a face or mother was sacrificed for these babies. A little extra work but so worth it to have some ‘meaty’ links to enjoy for breakfast, lunch or dinner
Course Main Course
Servings 16 Links
Calories 66kcal
Author www.seasaltgalleykat.com


  • Small food processor
  • Mixing bowl
  • bamboo steamer (a collander placed over a saucepan of simmering water will do)
  • Fry pan


  • 3 tbsp flax meal
  • 1/2 cup water
  • 1 14 oz can pinto beans
  • 1 1/2 cups rolled oats
  • 1 cup mushrooms
  • 4 cloves garlic
  • 3 tbsp Bragg aminos better than soya sauce and so much less sodium
  • 1 tbsp fennel seeds
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne more or less to taste
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup walnuts finely chopped
  • neutral oil for cooking avocado or grape seed oil


  • In a small mixing bowl, stir flax meal and water together and set aside while you process the rest of the ingredients
  • Drain the can of beans and dry on a clean tea towel or a couple of layers of paper towel
  • Place oats in food processor and proceed to grind until you have a powdery flour result
  • Add oats to mixing bowl
  • Add beans, mushrooms and garlic to processor and pulse till only a few pieces remain. You want some texture.
  • Add mixture to same bowl with oat flour. Stir in seasonings, walnuts and hydrated flax meal.
  • Taste and adjust seasonings if required then set aside in the refrigerator for about 30 minutes. (See Galley Kat Notes below)
  • Form mixture into links and layer out on a piece of parchement paper. I found it easier forming them with dampened hands.
  • Lay links in the steamer and set over simmering water for about 30 minutes or until they feel firm to the touch.
  • Package for freezing once cooled for future use or brown in a touch of oil.

Galley Kat Notes:

Try changing up the seasonings…Italian or Greek is especially nice or fire them up with some additional cayenne, more smoked paprika (the Spanish kind), a touch of cumin and a pinch of cinnamon for more of a spicy chorizo flavour. One more option…why not hydrate the flax in half water, half maple syrup or all maple syrup and add some finely chopped apple to the mix…hello breakfast sausage!


Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 255mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Thanks for stopping by and please let me know your impression of these little plant-based critters.

…peace and love…

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