Smokey Nutfruit Bangers

The Smokey Bangers are full of flavour from smoked paprika, fennel seeds and sundried tomatoes. They have a surprisingly meaty texture from the cannellini beans, rolled oats and walnuts, making them perfect served in hotdog rolls at a barbecue, or with mashed potato and gravy for a hearty winter meal! This recipe for meatless sausages is best made in advance.

Created by:
1 hr
Advanced
6 SERVERS

Nutrition per serving

Energy

211.4 kcal

Fat

9.6 g

Saturates

0.7 g

Carbs

19.4 g

Sugars

2.0 g

Fiber

8.0 g

Protein

8.5 g

Salt

1.3 g

Nutrition per serving

Energy

211.4 kcal

Fat

9.6 g

Saturates

0.7 g

Carbs

19.4 g

Sugars

2.0 g

Fiber

8.0 g

Protein

8.5 g

Salt

1.3 g
0%

PREP TIME

40 min

0%

COOK TIME

20 min

0%

TOTAL TIME

1 hr

Ingredients

Method

  1. 1. First, put the chia seeds and water in a small bowl, stir and leave to gel for 5 minutes.
    2. Then, place a piece of baking paper on an oven proof rectangle baking tray, set aside.
    3. In a food processor, add the cannellini beans, oats, pine nuts, walnuts, fennel seeds, drained sundried tomatoes, onion and garlic cloves.
    4. Pulse several times until the mix resembles a coarse puree.
    5. Add the remaining ingredients and blend until the mix is a smooth puree.
    6. Next, form the sausages. The best way to do this is to put the mix into a piping bag or food bag, snip the corner off and pipe sausages onto the lined baking tray.
    7. Once all the sausages have been piped onto the tray, place in the fridge to chill for 30 minutes to 1 hour, or until firm.
    8. To cook the sausages, add some oil to a frying or griddle pan. Place on the heat.
    9. Then, once warm, gently fry the sausages for 5 minutes until starting to turn golden on the outside.
    1. Transfer to an oven baking tray and bake in a preheated oven set at 190 °C/170 Fan/375 °F/Gas mark 5, for 8 to 10 minutes.

Tips

To minimise food waste store nuts/sees out of direct light and heat and always in an airtight container.
Tamari is a Japanese fermented soy sauce, which is naturally gluten free. It works really well in Asian style recipes as a soy sauce replacement, or in meatless recipes to build up a meaty flavour. With its salty and savoury flavour, it’s a very versatile ingredient which is commonly used in plant-based cooking.

Ingredients

Method

  1. 1. First, put the chia seeds and water in a small bowl, stir and leave to gel for 5 minutes.
    2. Then, place a piece of baking paper on an oven proof rectangle baking tray, set aside.
    3. In a food processor, add the cannellini beans, oats, pine nuts, walnuts, fennel seeds, drained sundried tomatoes, onion and garlic cloves.
    4. Pulse several times until the mix resembles a coarse puree.
    5. Add the remaining ingredients and blend until the mix is a smooth puree.
    6. Next, form the sausages. The best way to do this is to put the mix into a piping bag or food bag, snip the corner off and pipe sausages onto the lined baking tray.
    7. Once all the sausages have been piped onto the tray, place in the fridge to chill for 30 minutes to 1 hour, or until firm.
    8. To cook the sausages, add some oil to a frying or griddle pan. Place on the heat.
    9. Then, once warm, gently fry the sausages for 5 minutes until starting to turn golden on the outside.
    1. Transfer to an oven baking tray and bake in a preheated oven set at 190 °C/170 Fan/375 °F/Gas mark 5, for 8 to 10 minutes.

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