Chorizo Inspired Nutty Mushroom Sausages - About Nuts Plant Based Challenge

in Plant Power (Vegan)2 years ago (edited)



This week's topic on Plant Power (Vegan) Community is "Nuts about Nuts". I got a bit of luck with this. I found special offers from the nuts section when I went to the big supermarket in town to do small shopping after work yesterday.
I surprisingly spot them in the Vegan products area so I decided to grab some of them. I get so excited and decide to make Nutty Mushroom Sausages and these Nutty Mushroom Sausages got inspired by spicy Chorizo sausage. It's really easy to make these vegan sausages and yet super healthy.


For my sausage, I picked up a package of cashew nuts, peanuts and chestnuts but you can use any nuts you like. Nuts are high in fat, low in carbs, and a great source of several nutrients, including vitamin E, magnesium, and selenium. So such a great choice to use a variety of nuts for making this Chorizo Inspired Nutty Mushroom sausage.



Talking About Chorizo-Inspired Nutty Mushroom Sausages


  • Firstly, I mix peanuts, cashew nuts, and chestnuts and blend them in a food processor.

  • Second, I sauté the straw mushroom along with garlic, onions, tomato, and green pepper. I do the seasoning with Himalayan salt, Japanese Miso and black pepper. Then I add the smoked paprika and dried chili to heat the spicy flavor. I also add the basil, fennel seeds and oregano for fragrance aroma herbs. Once all the mushroom ingredients are cooked, then I did transfer them to a food processor and blend them together.

  • Later, I combine nuts ingredients and mushroom ingredients together, while mixing them with panko, a kind of Japanese breadcrumb.

  • Then just shape the mixture into small cylinders. Once sausage had been shaped, I can serve it immediately by pan grilling them for char and smoke results.




  • 100 Gram Peanut
  • 100 Gram Chestnut
  • 50 Gram Cashew Nut
  • 150 Gram Straw Mushroom
  • 1 Small Onion
  • 2 Green Chili
  • 1 Tomato
  • 3 Cloves Garlic
  • 5 Dried Chili
  • 2 Tablespoon Smoked Paprika
  • 1 Tablespoon Japanese Miso
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Fennel Seed
  • 1 Teaspoon Himalayan Salt
  • 50 Gram Panko
  • 2 Tablespoon Rice Oil

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Mix the peanuts, chestnut and cashew nut into the food processor.


Pulse several times until the nuts break into small bits and rough smooth that sticks together. Move the mixture of nuts into a mixing bowl and set them aside.

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Firstly cube and dice cut the garlic, onion, tomato, and green pepper into square pieces of equal size to blend more easily in the food processor at the next step.

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Wash, dry, and slice the straw mushroom into an equal thinly slice.




Heat the oil in the pan and add garlic to a pan over medium heat and stir until the smallest pieces of garlic start to turn golden until it releases their aroma. Then add the onion and stir fry to cook for about 3 minutes and continuously whisk them together.


Once garlic and onion release their aroma, then add the straw mushroom. Stir them all together and let all the ingredients sit without stirring for about 3 minutes.


Add the green pepper to the pan and stir together.


Add the tomato and let all the vegetables continuously simmer for about 3 minutes over low heat.


Add Himalayan Salt, Dried Chili, Smoked Paprika, Japanese Miso, Black Pepper, Dried Basil, Dried Oregano and Fennel Seed into the pan.


Mix them all and keep stirring occasionally. Then let all the mushroom ingredients continuously simmer for about 5 minutes over low heat.




Carefully transfer the mushroom ingredients to the food processor while they are still hot.


Pulse several times until all the mushroom ingredients break into a smooth texture.

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Move the mixture of mushrooms into the same mixing bowl of nut ingredients.


Add the panko into the same mixing bowl.

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Then combine the ingredients with a silicone spatula.


Once all the ingredients start to rough combine. For the next step, I use my hand to help bring the dough together. if the dough is too wet, add small amounts of panko. By the way, if the dough is too dry. add a small amount of water.




Roll the dough into balls.

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I did slightly over 2 inches and ended up with 8 balls.

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Shape mixture into small cylinders about 1 inch in diameter and 4 inches long


This recipe doesn't need any casing or plastic wrap to form the sausage shape. As my recipe didn't put any flour so no need to steam them before grilling. I think this is really handy and can be completed in 30 minutes

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Brush the rice oil into the grill pan, and heat the pan over medium-high heat. Drop the Nutty Mushroom Sausage into the pan, and grill over medium heat for about about 3 minutes on each side or until well done.

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Brush the sausage with rice oil to keep its moisture and avoid dry sausage.

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Gently grill for another side, I recommend using a non-stick pan-grilled and brushing with a little oil.

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Once cooked, served immediately. They are a delicious vegetarian version of plant-based sausage, flavor-packed with nuts, mushrooms, veggies, herbs, and spices.

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These are lovely, and can eat them for breakfast, lunch, or dinner! They can be made the day before and refrigerated to save time.

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Hope you guys have a happy day ahead. ❤️🌸🙆



I am very thankful for your kindly support. 🙏

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This is a great recipe ❤

it's not easy to process peanuts with beautiful results like this, i like to recipe @shinecrystalline

Thanks @nurfay! I love peanuts, it's a cheap proteins and great with flavors. Probably both of us getting used to use peanut as the the main ingredients to make satay or gado gado salad, right? 😄

Wow, it turns out that you also like the Indonesian menu.
The gado gado and processed peanut satay are really delicious. I wonder if in your country there is also some kind of hodgepodge

I never heard about hodgepodge, but I really familiar with Indonesian cuisine. Probably because we live not far from each other and share many culture together. And also I really passion about food so I always do serve online to see various type of food from different countries. Anyway I love Bakso and Klepon. ❤️

Wow I'm very happy, when you know some of the many specialties from Indonesia, I think you really like the world of cooking.

Thanks for everything, and thanks for this great recipe❤
And greetings from Indonesia @shinecrystalline

I loved it! Vegetarian food Is an excellent and a healthier option when one has a stomach condition. For example I love to have my breakfast and dinner with avocado and tofu. Even, I drink vegetarian milk because I get lactose intolerance. Thanks for this recipe.

Awesome to hear and 100% agree!!! Vegetables are the most nutritious and healthy of foods. 😀 So glad that you enjoy my recipe :) Happy Day! 💚

Hi @shinecrystalline! This recipe looks great. I love the balance you have applied with the nuts and the vegetables, this chorizo is finger-licking good. On the other hand, your posts are always impeccable, beautiful and very explanatory of all the steps of the dish. Excellent participation. Thanks for being part of the Plant Power (Vegan) community. Best regards.

Hi @plantpoweronhive! That’s great to hear and so happy that you like it. Thanks so much for your kindly feedback :) It’s always feeling great to join the weekly challenge. I love to participate as much as I can with the community and I also had a lot of fun cooking and photographing this one!😀

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Thanks so much for your great support! 🙏

My mouth is watering. Thank you for sharing this yummy, nutty recipe!

that's great to hear!! Love every single bit of this. 😄

I would love to sink my teeth into one of these!!!😋

Thanks @carolynstahl ❤️, It does! It’s nice and yummy. 😀

Wow, you make me hungry @shinecrystalline. I like your style .😍😍

This is simply unbelievable. They look so rich and spicy as I like them, very well could accompany any meal or inside a bread with some sauces I would love. I may get the idea to make this recipe soon. Thanks for sharing it 😉