This meatless sausage gets it’s great flavor from fennel seeds and lots of Italian herbs.
1 cup California Walnuts, soaked for 30 minutes in water
1 cup canned cannellini beans, rinsed and drained
1/4 cup refined coconut oil
1 cup cooked rice or cooked oatmeal
2 tablespoons coconut aminos or soy sauce
2 tablespoon olive oil
1 tablespoon whole fennel seeds
1 tablespoon Italian seasoning
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon smoked paprika
3/4 teaspoon celery salt
Vegan or animal casing
Pulse California walnuts In a food processor until coarsely chopped. Add beans, coconut oil, rice or oatmeal and pulse to combine.
Add coconut aminos, olive oil, fennel seeds, Italian seasoning, onion powder, garlic powder, smoked paprika and celery salt. Pulse to form a ground meat texture.
Using the sausage attachment to a mixer, place casing on machine. Per machine instructions, fill casing with 4 oz. sausage meat. Preheat grill. Brush each sausage with olive oil and grill on medium heat for 5 minutes or until heated through and nicely seared, turning to brown all sides.
This hearty pasta dish celebrates the flavors of Fall and Winter with a combination of sweet balsamic roasted butternut squash with fresh sage, savory Italian chicken sausage, baby spinach, and crunchy toasted walnuts. This is a perfect warming meal for a weeknight meal or dinner with friends.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
