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.
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.
Servings and Ingredients
|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
- Microwave-safe bowl
- Food processor
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.
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.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat. Grill sausages 4 to 6 minutes or until internal temperature reaches 165 degrees.
To serve, place a sausage in each bun. Drizzle with Dijon mustard and top with Pickled Slaw.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25g
- Sodium: 570mg
- Total Carbohydrates: 50g
- Protein: 10g