Vege Sausages with Tomato Sauce

For the vegetarian it is difficult to get healthy protein dishes without them containing wheat, gluten or grains. This recipe is easy to make and freezes well.

Suitable for maintenance and levels 1,2,3 

Health Bite: Cannellini beans are a great source of both protein and carbohydrate and are low GI. They are rich in B vitamins, high in iron, potassium and zinc and other essential minerals.

Vege Sauasages with Tomato Sauce R

Serves 4            

For the sauce

9fl oz passata

1 tbsp gluten-free balsamic vinegar

1 tbsp gluten-free Worcestershire sauce

2 tsp unrefined sugar or honey

salt and pepper

For the sausages

1 14oz tin drained cannellini beans, drained

2 carrots peeled and grated

1 brown onion, peeled and finely diced

6 tbsp finely chopped parsley

1 tsp mixed herbs

a dash of Tabasco sauce

Salt and pepper

Oil for frying


To make sausages: place all sausage ingredients into a food processor and pulse together to combine.

Chill in fridge for a few hours.

To make the sauce: place all sauce ingredients into a pan and gently bring up to the boil then simmer for 15 minutes. Whilst it simmers cook sausages.

Take balls of  sausage mixture and roll into sausage shapes.

Heat oil in pan and fry sausages, on a low to medium heat for 10 to 15 minutes turning continuously.

Put on plates and serve with sauce.

Serving Suggestion: Serve with a sprinkling of parmesan cheese. With celeriac and pumpkin mash. Or mini sweet potato rosemary roasts.

 Please note, the above picture was not taken by me but is as close as I could get to how my version looked.

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