Easy Vegan Sausage Links

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Cooking vegan sausage links in a cast iron skillet

Friends, these vegan sausages are little miracles. Not a crumble in sight! These bean, oat, and nut-based sausages are packed with flavor thanks to spices like fennel and smoked paprika, have the texture of REAL sausage, and are incredibly versatile!

They can be made into large sausages for grilling (Hello, vegan sausage in a bun with mustard and sauerkraut), or made into small breakfast sausages perfect for brunch, scrambles, hashes, and more! The possibilities are endless.

The best part? Just 10 ingredients required and perfect for preparing ahead of time and pulling out of the refrigerator or freezer as needed! Let us show you how it’s done.

Oats, mushrooms, walnuts, pinto beans, flaxseed, spices, garlic, avocado oil, coconut aminos, and salt

How to Make Vegan Sausage

These vegan sausages are made with a base of oats, pinto beans, and cremini mushrooms. This wholesome combination supplies each sausage link with 3 grams of fiber, over 4 grams of protein, and an assortment of B vitamins, potassium, magnesium, phosphorous, and zinc.

Walnuts contribute additional nutrients (like omega-3s!) and provide a subtle and pleasant crunch. Flaxseed adds even more omega-3 goodness and serves as the binder.

Food processor with oats, mushrooms, pinto beans, spices, and other ingredients

Garlic, fennel seeds, and smoked paprika provide classic sausage flavors and optional cayenne adds a little heat. Coconut aminos adds saltiness and depth of flavor, while salt and pepper add additional saltiness and spice.

Rolling a vegan sausage link in parchment paper

Once formed into sausage links (or larger sausages for grilling), they’re wrapped with parchment paper to seal in moisture for steaming.

Using tongs to remove a vegan sausage link for a steaming pan

After steaming, the sausages become darker in color, more firm, and hold together just like real sausages.

Unwrapping a vegan sausage link from a piece of parchment paper

At this point, they’re ready for browning in a skillet or freezing for a quick and easy preparation whenever the craving strikes.

Cooking vegan sausage links in a cast iron skillet

We hope you LOVE these vegan sausages! They’re:

Savory
Smoky
Salty
Satisfying
& SO versatile!

Enjoy them for breakfast or brunch with vegan eggs, sunny side up eggs (if not vegan), added to scrambles, or alongside baked beans. They’d also be delicious on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut.

More Savory Breakfast Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of vegan breakfast sausages with toast and vegetables

Easy Vegan Sausage Links

Actually miraculous vegan sausages that form links, taste delicious, and are wholesome and incredibly versatile! Perfect for grilling, breakfast, and beyond! Just 10 ingredients required.
Author Minimalist Baker
Print
Flipping a vegan sausage link cooking in a cast iron skillet
4.86 from 14 votes
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 12 (sausage links)
Course Breakfast, Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

FLAX EGGS

  • 3 Tbsp flaxseed meal
  • 1/2 cup water

SAUSAGES

  • 1 (14-ounce) can pinto beans
  • 1 ½ cups rolled oats (gluten-free as needed)
  • 1 cup sliced cremini mushrooms
  • 4 cloves garlic, minced
  • 3 ½ Tbsp coconut aminos
  • 1 tsp dried fennel seeds
  • 2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp each sea salt and black pepper (optional)
  • 1/2 cup walnuts, finely chopped
  • 2 Tbsp avocado oil (for cooking)

Instructions

  • Prepare flax eggs by adding flaxseed meal and water to a dish and stirring to combine. Let rest for 5 minutes to thicken.
  • Drain and rinse the pinto beans, and pat dry with a kitchen towel or paper towel.
  • In a food processor or blender, pulse the oats until they form a coarse flour — there should not be any whole oats visible.
  • Add in the flax eggs, beans, mushrooms, garlic, coconut aminos, fennel, paprika, cayenne pepper (optional), and salt and pepper (also optional). Pulse to fully combine, but leave some chunks for texture. Avoid processing the mixture into too smooth of a paste. Taste and season with more salt and pepper as needed, more fennel for classic sausage flavor, paprika for smokiness, or cayenne for heat (optional). Transfer to a bowl and stir in the chopped walnuts until fully combined.
  • Scoop 1/3 cup of the mixture and form into a sausage link shape. If it is too sticky, run your hands under some water and try again with slightly wet hands. Using 1/3 cup will make 6 sausages about 6 inches long. For 12 smaller sausages, use 2 heaping tablespoons per sausage.
  • Once formed, place sausages on a plate lined with parchment paper and chill in the refrigerator for 15-25 minutes, until firm and not sticky to the touch.
  • Bring a large pot of water to a boil with a steamer basket insert over it. Wrap each sausage in a small piece of parchment paper, twisting the ends to seal. Place sausages in the steamer basket and steam for 30-35 minutes, until firm and cooked through. Add more water at the 15-minute mark (or as needed), to avoid scorching your pot.
  • If freezing for later, cool completely and transfer to the freezer. Otherwise, to cook and brown the sausages, heat a large cast iron skillet over medium heat and add half the oil (1 Tbsp (15 ml) as recipe is written // adjust if altering batch size) to the pan. Add as many sausages as will fit in the pan comfortably and fry for 5-10 minutes, turning every once in a while until all sides are slightly browned. Repeat with the remaining oil and sausages. You can also cook the sausages on a grill if desired.
  • Enjoy sausages on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut. They would also be perfect with vegan eggs or sunny side up eggs, added to scrambles, or alongside baked beans.
  • Store leftover sausages in a sealed container in the refrigerator for up to 5 days or in the freezer up to 1 month. They can be cooked on the stovetop directly from frozen.

Video

Notes

*Recipe as written makes 6 large sausages or 12 small breakfast sausages.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Method adapted from Madeleine Shaw’s cookbook.

Nutrition (1 of 12 servings)

Serving: 1 sausage link Calories: 127 Carbohydrates: 13.9 g Protein: 4.1 g Fat: 6.6 g Saturated Fat: 0.7 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 229 mg Potassium: 169 mg Fiber: 3 g Sugar: 1.4 g Vitamin A: 150 IU Vitamin C: 0.6 mg Calcium: 32.1 mg Iron: 1.1 mg

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  1. Karla Dutton says

    Hello, we really enjoy making your receipes. We (my husband and I) are alergic to mushrooms. Can you kindly suggest a substitute for them in yourr sausage receipes?
    Thanks!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Karla! We’d suggest sautéed onions as a replacement. Let us know if you try it!

  2. Einat says

    I’d like to try and make these as mini burgers and oven roast them. Do I still need to steam them or would it be ok if I simply roast them for ~15 min on each side?

    • Support @ Minimalist Baker says

      Hi Einat! We’d suggest steaming them for the same amount of time, and they might work if you just roasted them, but we aren’t sure. They might not hold together as well if you skip the steaming step! Let us know how it goes if you give it a try!

  3. Alexa says

    These are delicious! I’ve found it impossible to source vegan sausages which are free of wheat or soya, so these are perfect. I used tinned haricot beans because I couldn’t source any pinto beans locally, and the mixture looked just as it does in the video. Being able to store these in the freezer wrapped individually in the baking paper after steaming is a huge bonus – all you need to do is defrost and sauté. These are now a staple in our house – thank-you so much!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your experience, Alexa! We are so glad you enjoyed!

  4. Terri says

    This looks so good, I’ll be making them today! I’d prefer to bake them instead of steaming so could you please give me advice on what temperature, how long to bake, etc. Thank you

    • Support @ Minimalist Baker says

      Hi Terri, you could bake them instead of frying, but we wouldn’t recommend baking instead of steaming. Steaming is what allows them to develop a firm texture!

  5. Amber says

    YUM! These were delicous! Mine were a bit soft/pasty though. I think next time I’ll process the mushrooms and garlic separately and then process it all together. In my attempt to get all the mushroom and garlic chunks processed in, I think I allowed the beans and oats to get too pasty. Also, I steamed for 35 minutes, but I live at high altitude (~9600 ft), so maybe my steam isn’t as hot and it needs longer? What are your thoughts on swapping out half the oats for vital wheat gluten? I’m thinking that might help set them up firmer, too.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Amber! We haven’t experimented with vital wheat gluten, but there are several vegan sausage recipes out there using it, so we assume it would work well. Thank you for sharing your experience!

  6. Angelyn says

    Hello! Thank you for all you do!

    Hey so I was just wondering, what is the next closest thing to wrapping and steaming the sausage? I don’t like wrapping them in anything, I find it really unhealthy.

    Can I put them in the fridge to sit, can I put them in the oven or some other technique that doesn’t consist of wrapping them in something inorganic?

  7. Raven says

    I’m having trouble shaping these even with wet hands. I’ve put the entire mixture in the fridge to try to dry it out. Any tips? My next go do will try to use a plastic bag to pipe it out.

    • Support @ Minimalist Baker says

      Hi Raven, it sounds like there’s too much moisture. Make sure you’re drying the beans thoroughly, and if needed, more oats and/or walnuts should help!

  8. Kungaa Joseph says

    I made it tonight. Cooked my beans to lower the sodium; used baby portobello mushrooms ( store didn’t have cremini ones). Had instant rolled oats. Everything went well but next time I will chop the mushrooms first then add the rest after l pulse the oatmeal. The links were big and broke in half. YET once again I am able to make a sausage that tastes great! Dijon mustard and a lettuce wrap was my snack tonight. Thank you. My coconut aminos is 15 calories per tsp compared to the popular that is only 5 calories. BUT MINE is only 75 gr of sodium per TBS.

      • Kungaa Joseph says

        Today I followed it to the letter except for the salt. I found adding Italian seasoning and more pepper flakes gave them a zing! My small question- can I replace the oats with a less sweeter item like Quinoa flakes? Dana, I am loving to have a sausage lower in sodium. Gave some to my neighbor and he ate almost all of them in an hour! He loved them!

        • Support @ Minimalist Baker says

          Woohoo! So glad you and your neighbor enjoyed them, Kungaa! The oats have unique properties that contribute to the firm texture after cooking, but let us know if you experiment with quinoa flakes!

  9. Cynthia Pierce says

    SO MEATY! OMG the texture of these is AMAZING. I’ve made them twice now, and I am hooked.
    I wasn’t able to fit everything into my food processor at once, so I ground the oats and pulsed the mushrooms separately, then processed the beans/spices/liquids, and then mixed everything together by hand in a large mixing bowl.

    Curiosity: I’ve made vegan meatballs using vital wheat gluten and I appreciate how protein-dense that ingredient is. Do you think I could sub some in for a portion of the oats? Or if I used it in addition, I suppose I could add more liquid (veggie broth maybe?). Let me know if you have any thoughts on the matter!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Cynthia! We haven’t experimented with vital wheat gluten in this recipe, but it probably would act similarly to the oats. Let us know if you do some experimenting!

  10. Julia says

    These turned out great, even with a few substitutions. I didn’t have refried beans, so I used black beans. I didn’t have cremini mushrooms, so I used sauteed white mushrooms. Otherwise I followed the directions as written and was very happy with them and can’t wait to make them again! Great job!

    • Support @ Minimalist Baker says

      Wonderful! Thank you for the lovely review and for sharing your modifications, Julia! xo

  11. Support @ Minimalist Baker says

    Hi Claire! We’re so glad you like the recipe, just a note that we ask readers not to use our photos or recipes in a paid-for product or to showcase a restaurant menu. If you’re simply making them for friends, we hope you love them! But, in the event that you have other plans, please take a look at our sharing guidelines here. Thanks!

  12. Evie says

    I made these tonight for dinner as a test for an upcoming BBQ event for which I need to bring something to grill. Oh my! these are fabulous!!

    The recipe steps look like a lot, but are really easy. I fried mine in a pan and it was great.

    I will definitely be making these again!!!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review, Evie, we’re so glad you enjoyed! xo

  13. Lisa says

    Made these for the first time-followed recipe exactly. They are delicious!!!! Will definitely freeze some and try some on the smoker. Thank you!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this, Lisa. Thanks for the lovely review, and let us know how it goes if you smoke them! xo

  14. Eva Brenner says

    YUMMY!!! I made these last night but used chickpeas instead of beans since that’s what I already had soaked and cooked. I also forgot to add the walnuts. But it was SO YUMMY still. I will definitely make these again with walnuts. Planning to do a big batch and freeze for lazy dinners. Thank you!!! :)

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad they turned out well with chickpeas. Thank you for sharing, Eva! xo

  15. Sabrina says

    I just made these. Super delicious, so packed with flavour and way better/healthier than any of the processed vegan sausages I can buy at the store. I mostly followed the recipe exactly except I couldn’t find fennel seeds so I left that out and I didn’t have coconut aminos so I used tamari with a little bit of maple syrup. I love all your recipes. :)

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Sabrina. Thank you for the lovely review and sharing your modifications! xo

  16. Lisa Dehm says

    Made these tonight. No fennel so I substituted sage. Also used a blend of shiitake, white and baby bella mushrooms( sold that way) sauteed them after steaming with peppers and onions and ate them with a little ketchup on a warm tortilla. Delicious! Thanks for posting this!

  17. Erin says

    Hi, I’d love to make these but grain-free. Do you think an almond flour and coconut flour combination would be a good sub for oats? Thank you.

    • Support @ Minimalist Baker says

      Hi Erin, we’re not sure that would work as we think oats are key here for the right texture. But let us know if you do some experimenting!

  18. June says

    I made this almost exactly the way you did. Even my cast iron pan was the same. The only difference was that I used baby bella mushrooms instead of cremini, and I probably didn’t steam them the full 35 minutes. It might’ve been just 10-15 because I got impatient. They looked exactly the same as yours but the texture inside was too soft.
    Do you think that’s because they didn’t steam long enough?

    I’m also wondering if maybe the mushrooms should be sauteed first. Would that make a difference? Or was it the type of mushroom I used?
    I’d like to try it again. And oh yeah, I used Quick Rolled Oats. Do you think that changed the texture?

    • Support @ Minimalist Baker says

      Hi June, they do need to steam for 30-35 minutes to get the right texture. Otherwise, they will be too soft. Quick oats shouldn’t make a big difference. Hope that helps for next time!

  19. Laura says

    These look amazing! I’m not a fan of the licorice flavor of fennel. Is it noticeable in final product? Do you think cumin would work well here as a substitute?

  20. Mimi says

    QUESTION: I have seen that you suggest sautéed onions as a replacement for mushrooms. However, I was also thinking of trying either zuchinni or eggplant… Probably less flavorful and sweet than the onions, but do you think they would be OK in terms of texture?
    Thank you, these do sound scrumptious!!! I do miss an occasional sausage :-)
    M

    • Support @ Minimalist Baker says

      We think those veggies might add more moisture, but perhaps if you cook them down enough it could be okay. You could try compensating with some oat flour if it seems too wet. Let us know if you try it, Mimi!

    • Support @ Minimalist Baker says

      Hi Andrea, you can find the comments at the bottom of the page. Hope that helps!

    • Support @ Minimalist Baker says

      Oh that’s a neat idea! We haven’t tried it, but assume it would work. Maybe 5 minutes?

    • Support @ Minimalist Baker says

      Hi Sammia, we’d suggest using half as much tamari or liquid aminos. And maybe 1/2 tsp maple syrup for sweetness and omit the salt or add to taste? Let us know how it turns out!

  21. AR says

    Hello!! Do you think portobello mushrooms can be subbed for cremini (I know technically they’re the same, but would it impact the flavor too much?)

    • Ev says

      Made these for dinner tonight. They taste good, but it took a very long time to make. My only modification was to add Georgian spice from Trader Joe’s instead of fennel seeds. Overall, a satisfactory result, but keep in mind that the recipe is not very “minimalist.”

      • Support @ Minimalist Baker says

        Hi Ev, thank you for sharing your experience! This one is a little more time intensive to get the texture right, but we find it’s a perfect recipe for making a big batch and freezing to reheat for quick meals. Glad to hear you enjoyed the flavor!

      • Mallory Crisp says

        For this site minimalist is used to encompass at least one of three categories: 10 ingredients or less, 1 bowl, or 30 minutes or less. Not all the recipes fall into the 30 minutes or less category

    • Support @ Minimalist Baker says

      Hi Lis, we think oat flour is pretty key here because of the texture it provides. But let us know if you try it!

  22. sherry says

    these are very cute tho i am not familiar with many of the ingredients. i am always intrigued that non-meat eaters want to eat food that looks like meat :-)
    cheers
    sherry

    • Benjamin says

      I’m always intrigued about this secret cut of meat that comes off the animal as a link, or patty for that matter? It’s almost as if people ground meat to form it into a convenient to eat shape.. just as you can do with any other ingredient. ;-)

    • KM says

      Yeah, oats and mushrooms are totes weird. :-/

      Non-snarky answer, though I’m pretty sure your comment is not entirely in good faith… Many of us, at least in the so-called Western world, grow up eating meat and animal byproducts. Some of us, for a vast array of reasons, want to change our diet to exclude animal products and byproducts. Intrepid recipe creators like the lovely folks at MB have come up with a host of recipes that allow us to eliminate what we don’t want without eschewing a lot of the dishes and flavours that are so familiar, pleasant, and comforting to our palates. It’s not that they “taste like meat”. It’s that they give us the culinary experience – from appearance to aroma to flavour, etc. – we’re accustomed to and want/value.

      This sausage recipe is a great example. It has a similar texture to a meat sausage, and it has a lot of the same seasonings as a meat sausage. And, yes, on a superficial level it kind of looks like one too. But it doesn’t taste like meat. It tastes like a sausage. And a sausage doesn’t have to be made from meat.

    • Support @ Minimalist Baker says

      Hi Emily, we’d suggest sautéed onions as a replacement. Let us know if you try it!

  23. B says

    Really excited to try this! I have not been a fan of the fake meat varieties of sausage, and I can’t find any true breakfast sausage flavor either. I’m hoping to combine this and the flavors from a recipe from Damn Delicious for making your own breakfast sausage.

    One question: I notice you steam them in parchment paper. What if I wanted to do sausage patties? Should I still try to steam them, just wrap them up in parchment paper per the recipe? Or would you recommend a different method for patties?

    Thanks!

    • Support @ Minimalist Baker says

      Hi! Yes, we’d still suggest steaming them in parchment paper. We think they should work the same if shaped as patties and the cook time should be similar. Let us know how it turns out!

  24. Marie says

    If I hate mushrooms (I know, it’s illegal for a vegan to hate mushrooms but…) what would be a good substitute? And to keep it oil-free, will they bake in the oven or fry in broth or water? Thanks!

    • Support @ Minimalist Baker says

      Hi Marie, we’d suggest sautéed onions as a replacement. We didn’t try baking them, but we think it should work. Let us know if you try it!

  25. Mark Shveima says

    Hello!

    A few questions.

    1. Can kidney, black or white beans be used instead of pinto? Or is there a specific reason to use this bean over the others?

    2. Instead of flaxseed eggs, can actual eggs be substituted? If so, how many would be appropriate?

    Thank You for your time. : )

    • Support @ Minimalist Baker says

      Hi Mark, any of those beans should work! We have used kidney beans with success. We haven’t tried eggs in this one and aren’t sure if it would impact the final texture after steaming. If you give it a try, we’d suggest using just 1 egg. Hope that helps!

  26. Tamsyn Stock-Stafford says

    Oh my, these look amazing!!!
    I’m such a sucker for vegan sausages but the shop bought ones are full of not-so-good ingredients so this recipe is GOLD to me! I am totally making these tonight! Just one question: do you think I could add a sautéd onion to the mix?
    Thank you so much for your amazing recipes. You’re my go-to for simple, easy and super tasty, every time 😘

    • Support @ Minimalist Baker says

      Hi Margaret, we’d suggest a mix of pumpkin and sunflower seeds. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Julie, We do think patties would work, but we wouldn’t recommend skipping the steaming part as it is important for texture. But let us know if you try it!

  27. Anne-Marie Berry says

    I was wondering what you would suggest using instead of beans and oats as I can have neither. And by the way oats do have gluten, it is just different to wheat, but still gluten

    • Support @ Minimalist Baker says

      Hi Emily, we’d suggest a mix of pumpkin and sunflower seeds. Let us know if you try it!

  28. Lorena says

    I have all the ingredients, but do not have any parchment paper. Would wrapping the sausages in aluminum foil work to steam them?

    • Support @ Minimalist Baker says

      Hi Anita, we didn’t test it that way, but we think it would work! Let us know if you try it.

    • Support @ Minimalist Baker says

      Hi Laura, we’d suggest sautéed onions as a replacement. Let us know if you try it!

  29. MELISSA ABEND says

    By what can I replace 3 ½ Tbsp coconut aminos?

    For the the flax seeds , can I replace by one egg ?

    Thank you in advance ,

    With best regards ,

    Mélissa

    • Support @ Minimalist Baker says

      Hi Melissa, we haven’t tried eggs in this one and aren’t sure if it would impact the final texture after steaming. If you give it a try, we’d suggest using just 1 egg. For the coconut aminos, we’d suggest using half as much tamari or liquid aminos. And maybe 1/2 tsp maple syrup for sweetness and omit the salt or add to taste? Let us know how it turns out!

  30. Ginny says

    This looks great! I’m wondering though about a tree-nut free version – maybe using pepitas or sunflower seeds instead of the walnuts and tamari or liquid aminos instead of the coconut aminos? Any thoughts or suggestions for this?

    • Support @ Minimalist Baker says

      Hi Ginny, that could work! We’d suggest a mix of sunflower seeds and pepitas. We’d suggest using half as much tamari or liquid aminos as the flavor is stronger. And maybe 1/2 tsp maple syrup for sweetness and omit the salt or add to taste? Let us know how it turns out!

  31. AJ says

    Hi! Can’t wait to try this recipie! Do you have any suggestion for a mushroom substitute? Not a fan of those.

    • Support @ Minimalist Baker says

      Hmm, that’s tricky! Our best nut-free suggestion would be pepitas and sunflower seeds, but if those aren’t options for you, maybe increasing the oats and mushrooms to compensate. And maybe finely diced mushrooms stirred in at the end for more texture contrast. Let us know if you do some experimenting!

  32. Sally says

    Hi
    I realise this is a vegan recipe, but as I’m vegetarian I wondered if I could use actual egg and if so how many would be needed for these sausages?
    Thank you!

    • Support @ Minimalist Baker says

      Hi Sally, we haven’t tried it so we’re not sure if it would impact the final texture after steaming. If you give it a try, we’d suggest using just 1 egg.

  33. Ann says

    I would love to make your sausage but I am allergic to mushrooms. Can you recommend an alternative please? I adore walnuts I also have a little left over marinated Jackfruit could I use that without destroying your recipe? Thank you

    • Support @ Minimalist Baker says

      Hi Ann, we’d suggest sautéed onions as a replacement. We aren’t sure about the marinated jackfruit as it will depend on the flavors of the marinade. Let us know if you try it!

  34. ReaderRita says

    This recipe sounds amazing. I need to make these, stat!
    How did you know I was craving a vegan sausage with mustard and kraut???
    I DO have a question, though- if I wanted to sub in tamari or Bragg’s Liquid Aminos for the Coconut Aminos (because we find Coconut Aminos overly sweet), would it be a one-to-one substitution?
    Thank you in advance- I can’t wait to make these!

    • Support @ Minimalist Baker says

      Hi, we’d suggest using half as much tamari or liquid aminos as the flavor is stronger. And maybe 1/2 tsp maple syrup for sweetness and omit the salt or add to taste? Let us know how it turns out!

  35. June says

    Hi,

    is there any way to substitute the mushrooms (which I don’t eat)? Or can they simply be left out?

    • Support @ Minimalist Baker says

      Hi June, we’d suggest sautéed onions as a replacement. Let us know if you try it!