Beet & Taro Sausage
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 5 sausages
Beet, taro, and black bean sausage topped with tomato, barbecue sauce, toasted spicy cashews, sauerkraut, banana peppers, and red onion served on a crusty Italian bun.
  • 2 cups peeled and diced beets (about 3 medium beets)
  • 1 cup taro root peeled and diced
  • 1 cup black beans, rinsed and strained
  • ¾ cup yellow onion, diced (about 1 small onion)
  • 2 cloves garlic, minced
  • 2 tablespoons coconut sugar
  • 1 tablespoon smoked paprika
  • 1½ teaspoons cumin
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 cups rolled oats
  • 3 tablespoons barbecue sauce
  • 2½ tablespoons apple cider vinegar
  • 1½ teaspoons pink Himalayan salt
  • Freshly ground black pepper, to taste
  • Optional: 1 teaspoon lucuma powder
  • Burger Base and Optional Toppings:
  • 5 buns
  • tomato, diced
  • red onion, sliced
  • spreadable jalapeño cheese
  • barbecue sauce
  • sauerkraut
  • banana peppers
  • toasted spicy cashews*
  1. Blend all of the ingredients together until smooth.
  2. Tear off five pieces of tin foil followed by five pieces of parchment paper. Scoop beet mixture by about ¾ cup onto the parchment paper. Spread into a sausage like shape. Fold the edges of the parchment paper in followed by the aluminum foil.
  3. Place all of the prepared sausages onto a baking tray and bake in preheated oven at 350 degrees F for 20 minutes.
  4. Turn and bake for another 15 to 20 minutes.
  5. Remove the baking tray from the oven and let the sausages cool slightly to set before unwrapping from package.
  6. Serve as is or fry in a pan with oil for a crispy outside.
  7. Place each sausage on a bun and top with any or all of the optional toppings. Enjoy!
*To make toasted spicy cashews pour some olive oil into a pan and turn heat to medium-high. Toast cashews until they are golden, this should only take a few minutes. Pour cashews onto a paper towel lined plate and let the paper towel soak out excess oil. Sprinkle cashews with pink Himalayan salt, ground black pepper, cumin, and a dash of cayenne pepper to flavour.
Recipe by Gillan Elizabeth at