Vegan Cocktail Sausage Balls (Gluten & Soy Free)

  • COOK
    10 Mins
  • PREP
    10 Mins
  • TOTAL
    20 Mins

Gluten and soy free sausage balls made mostly of brown rice and lentils. Savory appetizers perfect for your next holiday party.

Original Release Date: December 12, 2013

Nutritional Facts
Servings 28Serving Size 1 Ball




Calories37.5
Fat0.87g
Carbohydrates6g
Protein1.50
Fiber1.25g
Sugar.75g
Sodium43mg





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Ingredients


  • 1/2 Cup Old Fashioned Oats
  • 1 Cup Cooked Brown Rice
  • 1/4 Cup Large Flake Nutritional Food Yeast
  • 1/2 Cup Garbanzo Bean Flour
  • 1 Tablespoon Unprepared Ener-G Egg Replacer
  • 2 Tablespoons Almond Meal
  • 1/2 Teaspoon Salt
  • 1/2 Tablespoon Rubbed (Not Ground) Sage
  • 1/2 Teaspoon Ground Thyme
  • 1/4 Teaspoon Rosemary
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/4 Teaspoon Chili Powder
  • 1/2 Teaspoon Lemon Pepper
  • 1/8 Teaspoon Cayenne Pepper


  • 3/4 Cup Cooked & Drained Lentils
  • 1 Tablespoon Molasses
  • 1 Teaspoon Liquid Smoke (optional)
  • 1/2 Tablespoon Canola Oil


Directions


Preheat oven to 400 degrees.

In the food processor pulse oats about 5 times to break them up. Pour oats into a large mixing bowl, along with the rest of the dry ingredients and mix well. Then add the rest of the ingredients and mix together with your hands until you form a ball.

Measure out into tablespoons and roll into balls. Place on a cookie sheet, sprayed with canola oil and bake 10 to 12 minutes, uncovered.

Serve on a platter with my Sweet Chili Sauce on the side. Or you can also put the Sweet Chili Sauce and the sausage balls together into a chafing dish and serve that way.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.