Beany Vegan sausages recipe, a tasty free from alternative enjoy !
200g brown rice
1 tbsp tomato ketchup
400g can beans, drained (I used butter beans but kidney beans would be just as good)
Your choice of spices (I used ¼ tsp each of Cajun mixed spice, chilli flakes, garlic granules and mixed herbs for a spicy dog, but you could make any flavour you want)
Salt and freshly ground black pepper
Put the rice on to cook, and tip the drained beans into a bowl. Add the ketchup and spices to the beans and mash. Once the rice is cooked, add to the bowl and mash again, until everything is thoroughly mixed. (I know this doesn't look especially appetizing but don't let that put you off.) Season the mixture to taste with salt and pepper.
Lay out a piece of cling film and tip the mixture out onto it. Wrap it tightly and put it in the fridge to set overnight.
When you're ready to cook it, unwrap and slice off a section. Put a frying pan over a low-medium heat and heat up some olive oil. Squeeze the cut-off section into a sausagey shape and put it gently into the oil. Fry for a few minutes until it's browned all over and is keeping it's shape, but don't poke it too much, it's a fragile little thing.
Once it's cooked, put it into a bread roll and top with some caramelised onion chutney, mustard, ketchup - anything you like!
Recipe by blogger Naomi Westlake, The Gluttonous Vegan
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