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Healthy Vegan Ground Sausage Recipe (with Video)

Soy-free, Shellfish-free, Egg-free
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healthyveganeating

Discover our Healthy Vegan Ground Sausage Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
6

Prep 20min | Cook 20min

Ingredients

Main Ingredients
- 1 medium to large head of cauliflower
- 16 oz white mushrooms
- 1 small yellow onion
- 1 c Walnuts, optional to soak them for 2+hrs for a softer texture
- 3 tbsp Tomato paste
Seasoning
- 3 tbsp Coconut aminos
- 1.25 tsp garlic granules
- 3 tbsp dried sage
- 1.5 tsp Dried thyme
- 0.25 tsp Ground nutmeg
- 2 tbsp ground fennel
- 0.5 tsp Chili flakes, adjust to taste
- 0.5 tsp Black pepper
- 1.5 tsp Salt, or to your taste
For Nut Free Version
- Walnuts, omit
- 8 oz white button mushrooms
For Mushroom Free Version
- white mushrooms
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Directions

Preparation of Vegetables and Mushrooms
1. Coarsely chop all vegetables in a food processor.
2. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches).
Preparation of Walnuts and Tomato Paste
1. Coarsely chop walnuts along with tomato paste until combined.
Cooking Process
1. Add vegetables and mushrooms and continue to cook on medium-high until water begins to release (approx. 5 minutes).
2. Increase heat to high.
3. Continue to mix until most of the water has cooked out.
4. Add coconut aminos and seasoning.
5. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.
6. * Depending on your stove, you may need to adjust your temperature setting between medium and high to ensure that all of the water evaporates.
7. Turn off heat and add walnut and tomato paste mixture.
8. Mix thoroughly to combine.
Final Steps and Storage
1. Add to your dish of choice.
2. Keeps well in the fridge for 3-5 days or in the freezer.
3. I can’t tell you how long since mine never makes it more than a couple weeks without being used!

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