Tuesday, April 24, 2012

Sweet Potato & Black Bean "Sausage" (vegan, gluten free, soy free, egg free)


I've had this recipe on the back-burner for a few months now... I made this for a brunch potluck and never had a chance to work on my modifications and revise it. I based it off of this recipe by the Gluten Free Cooking School - the original recipe includes brown rice and is fried, so I modified it to bake it and replaced the rice with sweet potato and a few other adjustments here and there... My friend Anne said I hijacked this recipe so this is dedicated to you Anne- sorry it took so long! :)

You can still fry this recipe if that's your thing, but I thought it was easier, faster, and healthier to just bake them.  My daughter loves these and they make a great snack or meal- whichever you're in the mood for!

I tried baking it straight on a greased cookie sheet and using a Silpat/Silicone Linerand the ones straight on the sheet turned out a little better (crispier) but either will definitely work. You can make either links or patties out of these and the cooking time is the same.

Sweet Potato & Black Bean Sausage

(gluten free/grain free, soy free, dairy free, nut free, egg free)

1 1/2 cup sweet potato, cooked
2 cups cooked black beans
2 tsp grapeseed oil
1/4 cup chia seed meal (ground seeds)
4 tsp onion powder
2 tsp rubbed sage
1 tsp fennel seed, ground (I used a mortar and pestle)
1/2 tsp granulated garlic
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin

-Pre-heat your oven to 375 degrees and prepare a baking sheet.
-Combine the black beans, sweet potato, and oil in a food processor. Pulse until all items are well combined - you will need to stop it and scrape down the sides a few times. Should be a creamy mixture.
-Scoop the bean mixture into a mixing bowl and add the chia meal and spices. Stir well to combine.
-To make the patties and/or links, divide the bean mixture into 24 pieces and rolleach piece into a ball and place them onto your baking sheet. If you want patties, gently smash them down onto the tray. If you want a link, roll the ball between your two palms until it is a log shape.
-Bake in the oven for 12 minutes, remove, flip them over, and place back in the oven for another 10 minutes. Remove from oven and let cool in pan for a few minutes then enjoy! 

**These can be stored covered in the refrigerator and eaten warm or cold or frozen and re-heated at a later time.

Before Baking
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  1. Can't wait to make this! The new camera really makes a difference--awesome pics :)

  2. Just made these - they were easy and delicious! I didn't read the directions carefully and probably made at least 3 different mistakes but they still turned out great!

  3. Hi Nooshin! I don't have grape seed oil. Can I use evoo instead? Thanks!
    Kim yuba

    1. Hi Kim- a light tasting evoo should be fine... I use grapeseed because it has a neutral flavor (and good with high heat).