Portobello Sausage Recipe

Name: Portobello Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons nama shoyu; 1 tablespoon umeboshi plum paste; 1 tablespoon apple cider vinegar; 4 cups chopped portobello mushrooms; 2 cups chopped eggplant; 1 cup almonds, soaked 8-12 hours; 1 cup pumpkin seeds, soaked 8-12 hours; 1 tablespoon coriander; 4 scallions, chopped; 1 clove garlic, minced; 1 cup parsley, coarsely chopped; Sea salt to taste; Black pepper to taste

Servings: persons

3 tablespoons olive oil
2 tablespoons nama shoyu
1 tablespoon umeboshi plum paste
1 tablespoon apple cider vinegar
4 cups chopped portobello mushrooms
2 cups chopped eggplant
1 cup almonds, soaked 8-12 hours
1 cup pumpkin seeds, soaked 8-12 hours
1 tablespoon coriander
4 scallions, chopped
1 clove garlic, minced
1 cup parsley, coarsely chopped
Sea salt to taste
Black pepper to taste

1
In a large bowl, whisk together olive oil, nama shoyu, plum paste, and apple cider vinegar.
2
Toss in mushrooms and eggplant, and allow to marinate 15-20 minutes.
3
Process almonds, pumpkin seeds, and coriander in food processor into small pieces; do not overprocess.
4
Place mixture in large bowl.
5
Process marinated mushrooms and eggplant with scallions, garlic, and parsley in food processor until chunky; add to bowl with almonds and pumpkin seeds.
6
Stir mixture until ingredients are well combined and season with salt and pepper.
7
Shape mixture in patties or balls and place on dehydrator screens.
8
Dehydrate (see Notes) 8-12 hours, until crust forms on outside.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 tablespoons nama shoyu, 1 tablespoon umeboshi plum paste, 1 tablespoon apple cider vinegar, and more.

Yes, Portobello Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Sausage

How did you like this recipe?

Frequently Asked Questions