• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Let's Eat Smart

  • All Recipes
  • About
    • The girl behind Let’s Eat Smart
    • Privacy Policy
    • Affiliate Discretion
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Tips
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter
You are here: Home / Dinner / Sweet Potato Vegan Sausages

Sweet Potato Vegan Sausages

6th August 2019 by letseatsmart Leave a Comment

Your wish is my command. If you follow me on Instagram, you know I often ask you guys what it is that you would like me to cook next. In one of my recent polls, the vast majority of you voted for…*drum roll*… vegan sausages. I’d been pondering how to make this recipe work for a couple of weeks, and after finally giving it a try earlier this week, I am so pleased with the results!

Jump to Recipe Print Recipe

No need to buy those expensive vegan sausages anymore! These homemade sweet potato sausages are super easy to make, require simple ingredients and are incredibly delicious. They work well stuffed into a bun with grilled onions and mustard or served alongside creamy mash, peas and gravy.

Best thing about this recipe? Super versatile. You can make them as spicy or as mild as you wish, just adjust the seasoning to your taste.

This recipe uses plain flour which is a vital step – it will help to hold the shape together whilst frying. For a gluten-free option, just use almond flour.

Sweet Potato Vegan Sausages

Print Recipe
Course Dinner, Lunch
Servings 6 sausages
Author Let’s Eat Smart

Ingredients

  • 1/2 cup white rice, cooked
  • 1/2 medium onion, chopped
  • 1/4 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp chilli flakes
  • 1 tsp dill
  • 1/4 tsp ground black pepper
  • 200 g sweet potato, cooked and mashed
  • 1 tbsp water
  • 2 tbsp olive oil (for frying)
  • 2 tbsp plain flour

Instructions

  • Preheat the oven to 190C | Gas Mark 5. On a baking sheet, prick the sweet potato(es) all over with a knife or a fork. (You will need 200g of cooked sweet potato and I find that two small or one large sweet potato do the job)
  • Bake for around 45 minutes or until tender. Let cool, then split the tops open with a knife and scoop out the flesh and set aside.
  • In a medium saucepan over medium heat, bring water to a boil. Add the rice and a large pinch of salt. Bring back to a simmer then lower the heat and cook for around 15 minutes, or until rice is tender. Set aside to cool.
  • Place 1 tablespoon of olive oil in a medium pan, add the onions and fry over small-medium heat until they are soft and translucent.
  • Place all the ingredients bar the oil and flour into a food processor and pulse until desired consistency. You can make them as smooth or as grainy as you like. I prefer mine to have a bit more texture to them rather than being completely smooth so I only blend them for a few seconds until all ingredients are roughly combined.
  • Give the mixture a good stir, then divide in half. Scoop out half of the mixture onto a piece of cling film, then roll and press into a sausage shape leaving enough room for twisting at the ends like a cracker. Repeat with the other half and place in the fridge to firm up for at least 2-3 hours.
  • Once you're ready to fry your sausages, remove from the fridge and carefully unwrap each sausage. Sprinkle with a little plain flour (this will make them more manoeuvrable and prevent them from sticking). Cut each big sausage into three smaller ones, then gently tap the ends with your finger to smooth out the edges.
  • Heat a little oil in a medium frying pan and fry the sausages, turning occasionally, until browned on all sides.

Share this recipe with your friends!

  • Twitter
  • Facebook
  • Pinterest
  • LinkedIn
  • Tumblr

Filed Under: Breakfast, Dinner, Lunch

Previous Post: « Chocolate Peanut Butter Filled Energy Balls
Next Post: Sweet Potato and Banana Breakfast Muffins »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

Recent Posts

  • Easy Sourdough Bread
  • Vegan ‘Ferrero Rocher’ Style Cheesecake
  • Sourdough Starter
  • Vegan Chocolate Baked Donuts
  • Avocado, cannelloni & lime dip

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Gluten-Free
  • Lunch
  • Smoothie Bowls
  • Tips
  • Uncategorised

Top recipes

Easy Sourdough Bread

Vegan ‘Ferrero Rocher’ Style Cheesecake

Sourdough Starter

Vegan Chocolate Baked Donuts

Footer

Take an insta peek

Vegan SNICKERS brownies!!! 💥 * 110 g melted v Vegan SNICKERS brownies!!! 💥  * 110 g melted vegan butter
* 140 g caster sugar
* 1/4 tsp salt
* 1 tsp baking powder
* 1 tsp vanilla extract
* 45 g cocoa powder
* 115 g plain flour
* 1/4 cup plant milk
* 80 g melted, good quality dark chocolate
* 2 @loveraw peanut caramel bars (gifted)
* 1/3 cup salted roasted peanuts
* 2 tbsp peanut butter  Instructions: 
* Preheat the oven to 160°C. Grease a 6-inch loaf tin and line with baking paper and set aside.

* In a bowl, mix the caster sugar, melted vegan spread, vanilla extract, cocoa powder, salt and baking powder.

* Once combined, fold in the flour, then add in the milk and melted dark chocolate and mix until combined.

* Chop up the peanut caramel bars into smaller, bite-size chunks.

* Add the chopped up bars and peanuts into the batter. Stir to incorporate.

* Transfer the mixture into the tin, roughly dollop the peanut butter on top, level the top with a spatula and bake for around 20-24 minutes.

* Cool completely before cutting into squares. These brownies taste delicious on the day they're made and even better the following day!  #peanutcaramelbar #loveraw #brownie #veganbaking #vegandessert #vegan #dessertporn #baking #foodblog #foodie #recipe #veganrecipe #veganrecipes #veganlife #vegansofig #brownielovers #brownierecipe #vegetarian #dairyfree #milkfree
Stirr Ups Bar and Restaurant… what an absolute g Stirr Ups Bar and Restaurant… what an absolute gem! I recently visited (gifted) and was blown away by the quality and variety of their vegan offerings.  What impressed me the most was the fact that the burger patties were made in-house, and they were full of flavour. They weren't a faux meat substitute but instead a delicious, tasty bean/cauliflower patty. My personal fav was the Caulifornication, which featured double smashed roasted cauliflower and cumin spiced chickpea patties served with roasted cauliflower hummus, grilled romano peppers, pickled red cabbage, and vegan cheese slices. The vegan machine, featuring double smashed blackbean and jack fruit patty was also amazing.  The cauliflower bites were another fav - crispy pieces of cauliflower tossed in Tubby Toms Buffalo sauce. The food was SO GOOD, my non-vegan partner enjoyed them so much he would happily order them again.  The cocktails looked fancy, were a good price, and tasted really good.  The staff were incredibly friendly and the restaurant was clean. We didn't have to wait long for our food to arrive. We finished off our meal with a delicious Oreo cheesecake and a couple of oat milk cappuccinos.  Overall, @stirr_ups_bar is an incredible vegan street food place that offers high-quality food, tasty cocktails, and great service. If you're a foodie who loves vegan food, you absolutely HAVE to check them out!  What we ordered:
🍔 The vegan machine (Double smashed blackbean and jack fruit patty served with chorizo, cheese slice and baconnaise)
🍔 Caulifornication (Double smashed roasted cauliflower and cumin spiced chickpea patties served with roasted cauliflower hummus, grilled romano peppers, pickled red cabbage and cheese slices)
🥗 Superfood salad (Roasted purple sprouting, roasted sweet potato, quinoa, spinach, red kidney beans, roasted pumpkin seeds, kale, toasted almonds, tossed in our house dressing)
🧆 Battered cauliflower (Crispy pieces of cauliflower, deep fried in a spiced batter and tossed in Tubby Toms Buffalo sauce)
🍹 Bonbon (Vodka, Chambord, Pineapple, Candy Floss)
🍸 Hurricane (Orange and Pineapple with Passionfruit Purée, Lime & Grenadine)
🍰 Oreo cheesecake
☕️ Oat milk cappuccinos
AD gifted | Indulge yourself with this delicious v AD gifted | Indulge yourself with this delicious vegan ferrero rocher style cheesecake made with Love Raw hazelnut chocolate balls! They taste JUST like the OG choc but contain no palm oil, no artificials and are completely plant based. Recipe for this cheesecake landing on the blog at 8pm ✨  #cantbelieveitsvegan #vegan #veganuary #plantbased #dessert #vegancheesecake #loveraw #chocolate #yum #veganfoodie #veganlifestyle #vegancommunity #veganrecipes #veganism #veganeats #veganfoodporn #veganfoodshare #veganbaking #veganchef #veganlife #veganfood #vegandessert #veganyum #veganchocolate #veganhazelnut #vegancake #veganbake #veganbaker #veganinspo #veganfoodie #veganlover #vegancommunity
Start your own sourdough journey with this easy an Start your own sourdough journey with this easy and delicious homemade sourdough starter recipe. Perfect for bread making, pizzas, and more.  #sourdough #starter #homemade #breadmaking #vegan #veganuary #veganbread #sourdoughstarter #baking #yeast #homemadebread #fermentation #foodie #healthyfood #diy #recipe #recipeoftheday #recipeblog #foodblogger #foodstagram #kitchen #instafood #foodphotography #homecooking
AD | Chewy, gooey, caramelised biscuit cookies 🍪  With crunchy caramelised biscuit wafer pieces from @loveraw  Makes 8
Ingredients
* 120 g golden caster sugar
* 50 g dark chocolate chunks
* 2 @loveraw caramelised biscuit wafer bars
* 1/8 tsp salt
* 200 g plain flour
* 1/2 tsp baking soda
* 60 g butter, melted
* 50 g caramelised biscuit spread
* 70 g golden syrup
* 3 tbsp water
Instructions
* Preheat the oven to 180C | gas mark 4. Line a baking sheet with baking paper and set aside.

* In a large bowl, combine the golden caster sugar, chocolate chunks and salt. Sieve in the flour and soda.

* In a separate bowl, combine the biscuit spread, butter and golden syrup. Once combined, add it to the flour mixture. Mix using a wooden spoon and bring the dough together using your hands.

* Divide the dough into 8 golf sized balls, flatten slightly and place on the baking tray. Roughly chop the wafer bars and gently push in a couple of pieces into each cookie. 

* Bake in the middle of the oven for 8-10 minutes. The edges of the cookies should feel firm but the centre will be still quite soft. Leave to cool for 15 minutes.  #biscoff #caramelisedbiscuit #cookies #chewycookies #chocoholic #dessertporn #vegandessert #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #veganmealprep #veganism #foodinsta #fitspiration #cantbelieveitsvegan #cleaneating #diet #mealprepinspo #plantbaseddiet #bvsbackdrops
Crispy salt and pepper tofu with a super crispy sk Crispy salt and pepper tofu with a super crispy skin and a soft middle 🤩 4 simple ingredients, 20 minutes to make. My recipe for this bad boy will be available on the blog this evening!  Ad - Salt & pepper mills are @coleandmasonofficial (gifted with no obligation to post). How absolutely gorgeous are they?! My new favourite kitchen accessory 😍  #tofu #crispytofu #tofurecipes #tofulover #tofurecipe #vegan #veganrecipes #veganfood #veganuk #veganlife #veganism #coleandmason #saltandpepper #bvsbackdrops #foodphotography #foodstylist #foodporn #foodie #foodblogger #foodblogfeed #discoverunder5k #vegetarian #friendsnotfood #foodstagram #foodpicoftheday
Throwback to these vegan mille-feuilles I made las Throwback to these vegan mille-feuilles I made last year 😍 Find the recipe for these beauties on the blog 🤩 #millefeuille #millefeuilles #vegancake #vegandessert #dessertporn #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet #veganvibes
This avocado, cannelloni & lime dip takes only 5 m This avocado, cannelloni & lime dip takes only 5 minutes to make and oh my goodness it is GOOD! Perfect for wraps or for dipping crackers or crudités!  You’ll need:
* 1 avocado 
* 1 can cannelloni beans
* 1/2 lime (juice only)
* 1 tsp tahini
* 1 tbsp extra virgin olive oil
* 1 small garlic clove
* Chilli flakes, salt, pepper and turmeric to taste  Instructions 
Scoop the avocado flesh into a blender or food processor. Add the beans, like juice, tahini, oil and garlic and blitz until smooth.  Season to taste!  #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodblog #foodie #friendsnotfood #vegangirl #crueltyfree #vegansofinstagram #poweredbyplants #vegangirl #glutenfree #foodphotography #plantbased #foodstyling #homemade #veganmealideas #dip #bvsbackdrops #plantbasedfood #plantbasedrecipes #plantbaseddiet #veganuk #easyrecipe
Follow on Instagram

Copyright © 2023 Let's Eat Smart