Vegetarian Boerewors
Delight in the bold and irresistible flavors of South Africa with this Vegetarian Boerewors recipe—a plant-based twist on the traditional sausage that doesn’t compromise on taste or texture. Made with a hearty combination of textured vegetable protein (TVP) and creamy mashed chickpeas, this dish is seasoned to perfection with aromatic spices like coriander, cumin, and nutmeg, capturing the signature essence of boerewors. Vegetarian sausage casings are filled with this savory mixture, creating sausages that grill or fry to a golden crisp in just minutes. Whether you serve them alongside creamy mashed potatoes, fresh salad, or tucked into a crusty roll, this satisfying recipe proves that comfort food knows no boundaries. Perfect for vegetarians craving authentic South African-inspired flavors, this dish is ideal for weeknight meals or special gatherings.
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Recipe Information
Ingredients
- 200 grams Textured vegetable protein (TVP)
- 240 milliliters Vegetable broth
- 400 grams Chickpeas, canned, drained and rinsed
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Coriander seeds, ground
- 1 teaspoon Cumin, ground
- 1 teaspoon Allspice, ground
- 0.5 teaspoon Clove, ground
- 0.5 teaspoon Nutmeg, ground
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 100 grams Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 2 meters Vegetarian sausage casings
Instructions
In a medium bowl, combine the textured vegetable protein (TVP) and vegetable broth. Set aside for 10-15 minutes to allow the TVP to absorb the liquid.
In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still with some texture.
Add the rehydrated TVP to the mashed chickpeas along with the chopped onion, minced garlic, ground coriander seeds, cumin, allspice, clove, nutmeg, paprika, salt, black pepper, soy sauce, and olive oil. Mix thoroughly until all ingredients are well combined.
Stir in the breadcrumbs and chopped parsley, mixing until the mixture binds together well and holds its shape when squeezed.
Cut the vegetarian sausage casing into desired lengths (approximately 15-20 cm) and tie off one end with kitchen twine.
Using a sausage stuffer or a piping bag fitted with a wide nozzle, fill the casings with the prepared mixture, working out any air bubbles as you go. Tie the open end with kitchen twine to secure.
Preheat a grill or a large frying pan over medium heat. Add a little olive oil to the pan if frying.
Cook the vegetarian boerewors for about 8-10 minutes on each side, until golden brown and heated through.
Serve hot with your choice of sides, such as mashed potatoes, salad, or on a crusty roll with mustard.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6434 mg | 280% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 42.9 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 5664 mg | 121% | |
*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.
