I initially made these veggie sausages for my 1.5-year-old, but my husband and I find ourselves eating them, too. They’re quick and easy to make and you can fill them with almost anything! Whenever I make them, I always save some in a zip-top bag and put them in the freezer. Whenever we need a quick dinner or side for my toddler, I put a couple in the toaster oven or even microwave to defrost.
I start by peeling and quartering an onion and putting it in the food processor to finely chop it. You can do this by hand, but using the food processor saves me time. Then, I drizzle some oil into a frying pan and add the onion. As the onion is cooking, I peel and chop a carrot. I sometimes use the food processor for the carrot, too, but if I want the sausages to have a little “crunch” to them, I julienne them and then cut them into smaller pieces.
Once the onion is tender, I add the carrot to the frying pan and cook them both for an additional 3 minutes. Then I set this veggie mixture aside. You can add anything you want to this mixture – spinach, peas, celery, etc!
The next step is combining cheese, breadcrumbs, a beaten egg, and parsley into a bowl. I add in the veggie mixture and stir until everything is combined. I then get two bowls – one for a beaten egg and the other for breadcrumbs.
Then, I start forming the mixture into sausages. I’ll form one at a time, dipping them into the egg and then the breadcrumbs, and then setting them aside. Once I’ve used all the veggie mixture, it’s time to fry them.
And that’s it! These sausages are best served right after frying, but like I said, I freeze these all the time and my toddler still enjoys them.
Don’t forget to snack on some of that cheese while you’re cooking!
Recipe Card
Vegetarian Sausages
Description
These veggie sausages are simple to make and easy to customize. The ingredients you need are things you most likely have on hand.
This recipe makes approximately 15 sausages (depending on what size you make them).
Ingredients
Instructions
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Finely chop the onion
I like to chop it in the food processor to make this step easier.
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Peel and chop the carrot.
You can also put the carrot in the food processor (keep it separate from the onion because you’ll cook the onion for longer than the carrot). If I choose not to put it in the food processor, I like to julienne it and then cut the strips into smaller sections. This gives the sausages a little extra crunch.
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Cook the onion and carrot.
Add a drizzle of olive oil to a frying pan and cook the chopped onion until tender. Add the chopped carrot and cook for an additional 3 minutes. Set aside.
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Mix the cheese (1/2 cup), half of the breadcrumbs (3/4 cup), 1 beaten egg, and parsley (1 tsp) in a bowl
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Add in veggie mixture and combine
Add the onion and carrot veggie mixture to the bowl and combine. (If you chose to add any additional ingredients, you may need to add more egg or breadcrumbs to make the ingredients stick together when forming the mixture into sausages).
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Form the mixture into sausages and bread them
Beat the second egg and place it into a bowl. Place the rest of the breadcrumbs into a separate bowl. Dip the sausages in the egg and then roll them in the breadcrumbs.
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Fry the sausages
