Name: Easy Vegan Sausage (Soy- & Gluten-Free!)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 (Sausages)
Ingredients: 1 cup cooked + cooled quinoa ((see notes for cooking instructions)); 1 15-ounce can pinto beans ((rinsed and dried // or sub black beans)); 2 heaping cups thinly sliced cremini or button mushrooms; 2 Tbsp coconut aminos ((or sub tamari, but start with less as it's saltier)); 2/3 cup raw pecans ((or sub other nut such as walnuts, or seed such as sunflower seeds)); 1/2 tsp each sea salt and black pepper ((plus more to taste)); 4 cloves garlic, minced; 1 Tbsp fresh chopped thyme, rosemary, or sage ((or sub half the amount in dried)); 2 tsp smoked paprika; 1/2 tsp fennel seeds; 1/4 tsp ground cayenne pepper or red pepper flake ((optional // omit for less heat)); 1 pitted medjool date ((optional // for binding — offsets the spice)); Oil for cooking ((optional))