Daily Vegan Lunch for 2 May, 2013: Brown Rice Vegan Sausages or Meatballs

vegan rice sausages

vegan brown rice meatballs

My husband said, “Oh look, turdburgers!” I’m sorry you’re not hungry anymore. 😦


1 cup beef flavored TVP soaked in 1.5 cups water
3/4 cup onion, chopped roughly
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/2 teaspoon ground fennel seed
1/3 cup oil
1.5 teaspoon black pepper
2 cups cooked brown or white rice (I used brown)
1/3 cup sundried tomatoes with their oil or water
2 cups panko or regular breadcrumbs (I used panko)
Salt to taste


Soak TVP in water for 10 minutes and drain the excess — save water for adding back to the mixture later. Set aside soaking water plus 1 cup of water. Put TVP, onion, garlic powder, paprika, fennel, oil, black pepper, rice, and sundried tomato in a blender or food processor, blending until it is a thick paste. Add water 1/4 cup at a time if mixture sticks to the blades too much. Once the mixture is mostly paste, scoop it out into a bowl and mix in panko crumbs.

Grease the bottom of a casserole dish with oil and roll the mixture into sausage or meatball shapes. Bake at 350 for 20 minutes and flip sausages, bake for another 20 minutes. Alternately, mold the mixture into sausages or balls and fry them in a pan over medium-high heat in oil until all the sides are brown. This makes at least 10 sausages depending on their size. They were nice traditional style meat-balls for my angel hair spaghetti on 2 March.

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