Vegan Chevapchichi
Discover the vibrant flavors of the Balkans with this plant-based twist on a classic favorite—Vegan Chevapchichi! This hearty recipe transforms traditional sausage-style patties into flavorful, wholesome bites featuring protein-rich lentils, earthy cremini mushrooms, and a medley of spices like smoked paprika, cumin, and oregano. Held together with a flaxseed "egg" and enriched with nutritional yeast for a savory depth, these vegan sausages are pan-seared to golden perfection for a satisfying texture. Quick to prepare and perfect for a crowd, these chewy, smoky delights are best served alongside grilled vegetables, warm flatbread, and a dollop of tangy ajvar or vegan yogurt sauce. Whether you're catering to vegan guests or exploring meat-free comfort food, this Vegan Chevapchichi recipe promises bold flavors and endless versatility, all packed into just 20 minutes of prep.
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Recipe Information
Ingredients
- 1.5 cups cooked brown lentils
- 1 cup cremini mushrooms, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon oregano
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by creating a flax egg. In a bowl, mix the ground flaxseed with 6 tablespoons of water. Set aside for 5 minutes to thicken.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-6 minutes. Remove from heat.
In a large mixing bowl, combine the cooked lentils, mushroom mixture, flax egg, smoked paprika, cumin, coriander, oregano, soy sauce, nutritional yeast, flour, salt, and pepper.
Mash the mixture with a fork or potato masher until well combined but still retaining some texture from the lentils.
Form the mixture into small sausage shapes, about 3 inches long and 1 inch thick, pressing them firmly to hold their shape.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the vegan chevapchichi to the skillet, cooking them in batches if necessary. Cook each side for about 3-4 minutes until golden brown and heated through.
Remove from heat and sprinkle with freshly chopped parsley before serving.
Serve your vegan chevapchichi with grilled vegetables, flatbread, and a side of ajvar or vegan yogurt sauce.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 3.5 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
