Beet and Carrot Sausages


Main Dish
Beet and Carrot Sausages

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Can you believe these are plant-based? Not only do they look like meat sausages, but they also taste like them too—thanks to nutritional yeast, soy sauce, and rice paper spring roll wrappers. 

Recipe Tags

Servings and Ingredients

Serves 8
Pickled Slaw
½ c. shredded carrot
½ c. shredded red cabbage
¼ c. Hy-Vee apple cider-flavored distilled vinegar
2 tbsp. Italian parsley, chopped
½ yellow bell pepper, seeded and sliced
1 tbsp. Hy-Vee granulated sugar
½ tsp. Hy-Vee salt
Beet and Carrot Sausages
1 c. red beets, peeled and chopped
½ c. yellow onion, chopped
½ c. carrots, chopped
1 ½ c. Hy-Vee quick-cooking rolled oats
½ c. Hy-Vee pecan halves
¼ c. lightly packed Italian parsley
1 Hy-Vee large egg
2 clove(s) garlic, minced
1 tbsp. nutritional yeast
1 ½ tsp. Hy-Vee less-sodium soy sauce
1 tsp. Hy-Vee ground cumin
½ tsp. Hy-Vee salt
4 (8-1/2-inch) rice paper spring roll wrappers, cut in half
8 Hy-Vee Bakery white hot dog buns, or wheat hot dog buns, split and toasted
Hy-Vee Dijon mustard, for serving

Things To Grab

  • Medium bowl
  • Colander
  • Microwave-safe bowl
  • Food processor


  1. Make Pickled Slaw: Combine shredded carrots, shredded red cabbage, apple cider vinegar, parsley, yellow bell pepper, sugar, and salt in a medium bowl. Let stand 10 minutes; drain, and set aside. 

  2. Make Beet and Carrot Sausages: Combine beets, onion, and carrots in a microwave-safe bowl. Microwave, uncovered, on HIGH for 6 to 8 minutes or until tender; cool and drain. Combine beet mixture, oats, pecans, Italian parsley, egg, garlic, nutritional yeast, soy sauce, cumin, and salt in a food processor. Cover and process until smooth. Refrigerate for 20 minutes. Divide mixture into 8 (2-oz.) portions; roll each into a 4-inch log.

  3. Dip spring roll wrapper halves, one at a time, in water for 5 minutes. Place one sausage log on cut edge of wrapper; fold in sides and roll. 

  4. Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees). Grill sausages 4 to 6 minutes or until internal temperature reaches 165 degrees. 

  5. To serve, place a sausage in each bun. Drizzle with Dijon mustard and top with Pickled Slaw. 

Nutrition facts


310 Calories per serving
1 sausage each

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 25g
  • Sodium: 570mg
  • Total Carbohydrates: 50g
  • Protein: 10g

Daily Values

Iron 15%
Calcium 4%
Vitamin D 0%
Potassium 6%