Vegan Barbecue: Mediterranean-Style Vegetable Sausages with Sundried Tomato Puree, Garlic, and Herbs

This recipe yields six delicious, Mediterranean-inspired vegetable sausages bursting with flavor from sundried tomatoes, garlic, and a blend of herbs and spices. The sausages are made using a combination of roasted vegetables, chickpeas, and haricot beans, bound together with pea flour for a satisfying, protein-packed meal. These sausages are perfect for grilling, frying, or baking, and can be served alongside salads, in wraps, or with a side of your favorite grains.

Preparation Time

• Preparation: 30 minutes
• Cooking Time: 45 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour and 45 minutes

Equipment Needed

• Baking tray
• Parchment paper
• Large mixing bowl
• Food processor or blender
• Knife
• Chopping board
• Frying pan
• Wooden spoon
• Measuring spoons
• Measuring cups
• Large skillet or griddle
• Cling film or plastic wrap
• Large spoon or spatula
• Mixing spoon
• Small saucepan
• Colander or strainer

Ingredients

Vegetables and Base Ingredients

• 1 medium red pepper (bell pepper), diced
• 1 small aubergine (eggplant), diced
• 1 medium courgette (zucchini), diced
• 150g butternut squash, peeled and diced
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons rapeseed oil
• 1 tablespoon white wine vinegar
• 100g sundried tomatoes, drained and finely chopped
• 200g canned chickpeas, drained and rinsed
• 150g canned haricot beans, drained and rinsed
• 100g pea flour (split pea or chickpea flour can be used)
• 1 tablespoon tomato puree

Herbs and Seasonings

• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon turmeric (for color)
• Salt to taste (about 1/2 teaspoon)

Step-by-Step Instructions

1. Preparing the Vegetables

1. Preheat the oven: Preheat your oven to 200°C (392°F) or 180°C (356°F) for fan-assisted ovens.
2. Prepare the baking tray: Line a baking tray with parchment paper to prevent sticking and make cleaning easier.
3. Chop the vegetables: On a chopping board, dice the red pepper, aubergine, courgette, and butternut squash into small, uniform pieces.
4. Roast the vegetables:
   • In a large mixing bowl, toss the diced vegetables with 1 tablespoon of olive oil and a pinch of salt.
   • Spread the vegetables evenly on the prepared baking tray.
   • Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized.
5. Sauté the onions and garlic:
   • While the vegetables are roasting, heat 1 tablespoon of rapeseed oil in a frying pan over medium heat.
   • Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Set aside.

2. Blending and Mixing

1. Prepare the beans and chickpeas: In a colander, drain and rinse the haricot beans and chickpeas. Shake off excess water.
2. Blend the mixture:
   • In a food processor or blender, combine the roasted vegetables, sautéed onions and garlic, chickpeas, haricot beans, sundried tomatoes, rosemary, basil, thyme, ground black pepper, turmeric, and tomato puree.
   • Pulse the mixture until it starts to come together but still has some texture. Avoid over-processing; you want a mixture that is well-combined but not completely smooth.
3. Incorporate the pea flour:
   • Transfer the mixture to a large mixing bowl.
   • Gradually add the pea flour, mixing thoroughly after each addition.
   • Add the white wine vinegar and remaining 1 tablespoon of olive oil. Stir until the mixture is thick and can hold its shape.
   • If the mixture seems too wet, add a little more pea flour until it reaches the desired consistency. It should be moist but not sticky, and easy to form into sausage shapes.

3. Shaping the Sausages

1. Form the sausages:
   • Divide the mixture into six equal portions.
   • With slightly oiled hands, shape each portion into a sausage, about 10-12 cm (4-5 inches) long and 2.5 cm (1 inch) in diameter.
   • Place the sausages on a plate lined with parchment paper.
2. Chill the sausages:
   • Cover the plate with cling film or plastic wrap.
   • Refrigerate the sausages for at least 30 minutes. Chilling helps the sausages firm up, making them easier to cook without breaking apart.

4. Cooking the Sausages

1. Heat the oil:
   • After chilling, heat the remaining tablespoon of rapeseed oil in a large skillet or griddle over medium heat.
2. Cook the sausages:
   • Once the oil is hot, carefully place the sausages in the skillet.
   • Cook for 8-10 minutes, turning occasionally to brown all sides. The sausages should develop a golden-brown crust.
3. Check for doneness:
   • Ensure the sausages are heated through and have a slightly crisp exterior. If you prefer, you can finish cooking them in a preheated oven at 180°C (356°F) for an additional 5-10 minutes.

5. Serving Suggestions

• Serve the Mediterranean-style vegetable sausages with a side of couscous, quinoa, or rice.
• Add a fresh salad of mixed greens, cherry tomatoes, cucumbers, and olives, dressed with a lemon vinaigrette.
• For a hearty meal, serve the sausages in whole grain wraps or pita bread with a spread of hummus, fresh spinach, and roasted red pepper.
• These sausages also pair well with a dollop of tzatziki or a drizzle of tahini sauce for an extra burst of flavor.

Additional Tips and Variations

• Storing: These sausages can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven before serving.
• Freezing: For longer storage, freeze the uncooked sausages on a tray. Once frozen, transfer them to a freezer-safe bag or container. Cook directly from frozen, adding a few extra minutes to the cooking time.
• Gluten-Free: Ensure that all ingredients used, including the pea flour, are certified gluten-free if serving to those with gluten sensitivities.
• Spicy Variation: Add 1/2 teaspoon of smoked paprika or a pinch of chili flakes to the mixture for a spicy kick.

Nutritional Information (Per Sausage)

• Calories: Approximately 150 kcal
• Protein: 6g
• Carbohydrates: 20g
• Fat: 5g
• Fiber: 6g
• Sodium: 250mg

These Mediterranean-style vegetable sausages are a flavourful and healthy alternative to traditional meat sausages. Packed with roasted vegetables, beans, and fragrant herbs, they are both satisfying and nutritious. Whether served as a main dish or incorporated into other meals, they bring a burst of Mediterranean flavor to your table. Enjoy them hot off the skillet or as part of a prepared meal; their versatility is as appealing as their taste.