Vegan Christmas aka nori sausages

Having spent many Christmases away from my home country, I have started to make these vegan Christmas aka nori sausages to indulge on something at least visually similar to the traditional Estonian blood sausages. They are served as a main with potato salad, but usually for me the salad is the main as it’s an absolute favourite of mine. Served with cranberry sauce to give a proper Scandinavian feel to it. And I feel like I need to share this recipe with the rest of the gluten free and vegan world as it’s actually a very nice healthy and filling meal option.

To make the sausages, you should have some skill making sushi and therefore own a sushi rolling mat to make your life easier, but they are doable without that as well. See below the steps of making the sausages and how they should look like:

Vegan Christmas aka nori sausages

Course: DinnerCuisine: EstonianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories per serving

120

kcal

These vegan Christmas aka nori sausages are visually similar to the traditional Estonian blood sausages. Served as a main with potato salad and cranberry sauce to give a proper Scandinavian feel to it. And I feel like I need to share this recipe with the rest of the gluten free and vegan world as it’s actually a very nice healthy and filling meal option.

Ingredients

• 4-5 nori sheets

• 6 tbsp soft boiled buckwheat

• 2 medium size onions, peeled and thinly chopped

• 1 tsp marjoram

• 0,5 tsp nutmeg

• 0,25 tsp ground cinnamon

• 0,25 tsp dried rosemary

• 1-2 tbsp gluten free soy sauce

• 1 can of black beans (or any other preferred beans)

• 2 tbsp gluten free plain white flour

• olive oil for frying and spreading over the sausages before cooking

Directions

• Heat some oil in the frying pan and fry the onions for 5-7 minutes or until they start to soften.
• Add the spices, mix and add some soy sauce. Fry for another minute.
• Drain the beans and mash them either with a potato masher or with your fingers.
• Mix in the onion mixture, buckwheat, flour and some more soy sauce. Mix well and taste if any more soy sauce is needed as the mix needs to be quite tasteful.
• Take the sushi rolling mat, place the nori sheet on it (shiny side down), and add approximately 1,5 tbsp of filling, spread it as shown on the image above. Fold the edges by making them moist with some cold water and roll the sausages.
• Spread some olive oil over the ready rolled sausages and cook them in the oven at 200/180 fan/gas 6 for 15-20 mins.

Notes

• You can roll the sausages a few hours before cooking to get a more intense taste, cover with olive oil after rolling and cook for 20-30 minutes.

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.