Vegan Sausage Balls



Okay. First things first. Go ahead, giggle. I know you want to.

It’s all right, I won’t tell.

You good? Cool, moving on then.

It’s that time of year again, and my mom and sister are on a Christmas candy making bender.

I’m not even kidding. You do not want to see the grocery bill, or the kitchen. All the things. Allllll the things.

I’ve managed to tweak a few of the recipes to be vegan friendly, and a few are accidentally vegan, so that’s always fun. (A note on that at the end of this post..) The resulting sugar rush though? Not always awesome.

That, however, is why God invented sausage balls.

These things are amazing. Especially dipped in mustard. And anyone who says differently, can fight me. And I’ve got a tattoo. So, uh, you don’t want to do that. (Translation: I will cry if you fight me. Please don’t.)

It was one of the things I didn’t immediately think about finding a vegan version of. I mean, “sausage balls” sounds inherently anti-vegan, no? But somewhere in between the many iterations of biscuits and gravy, we found LightLife sausage.

The texture isn’t exact… but it’s darn close. And workable like “real” sausage.

And cheese? That one was a no brainer. Lately our go-to is Follow Your Heart Cheddar shreds; but this is one of the few recipes that I’d consider reaching for Daiya first. Specifically, the pepper-jack shreds. Because spicy. But if you aren’t heat person, stick with FYH.

Again, the end result isn’t exactly the same as the regular, omni sausage balls- but I’ve fed them to several people – vegan and omni- with no complaints.

Veggie subs can be fairly expensive; especially if you’re on a budget or paycheck to paycheck, so unless I catch them on a sale, these are usually reserved for special occasions only.

A few notes before we get into it. This recipe calls for Bisquick. Not all Bisquick products are vegan! Here’s a link on that. You can also make your own, if you’re so inclined. But I’ve never tried! (Also- low carbers- my friend Regan informs me there’s a low carb version as well? I’ve never tried, but you can find it here.)

Worcestershire. As a rule, it isn’t vegan. Vegan brands exist, but lordy are they pricey. Recipes abound online though, check out Vegan Kitchen Magick’s recipe!

All set? Okay, here goes.

Vegan Sausage Balls:
Makes: a ton. I am not a food blogger, sorry guys. Usually about three cookie sheets worth. Soooo. 40-60 depending on size? (No comments. That ones low hanging fruit.)

3 Cups Bisquick
1 pkg LightLife Gimme Lean Sausage
1 pkg Vegan Cheese Shreds
3T Vegan Worchestershire Sauce
Dash of Frank’s Red Hot. (Or 3. Or 6. Who’s counting?)

Pre-heat oven to 325 degrees.

Combine everything the best way possible. It won’t be pretty. And it’s going to be a bitch. No need to mince words. I use a mixer with a bread hook for the bulk of it, and mix with a spoon by hand – my childhood self would have KILLED for this option.

No matter what, you’re likely to have to mix it as you scoop the balls, Bisquick and cheese shreds will fall to the bottom. It’s just how it goes. I cheat sometimes and use less Bisquick and cheese, eyeballing it, but that’s hit and miss, if we’re being honest.

Scoop out small balls, maybe a tablespoon or two in size, (please. Do whatever. I eyeball these and make them 1-2 inches in size? As long as they aren’t giant, don’t sweat it.) Shape them into pretty round spheres, and put on a cookie sheet. Preferably with parchment paper or a silicone baking mat or something. Mine always stick when I grease the pan.

Bake for 10-15 minutes. Usually I go with a solid 13, but it depends on the oven and all that. The bottoms will be slightly brown, and I mean… between you and me? It’s not actual raw meat, so let’s be real, you’re going to eat one to see if they’re done, aren’t you? Thought so.

Let them cool a bit, maybe on cooling racks if you’re fancy, and then you’re good to go!

They’re great for parties and potlucks. Just… be warned you might end up roped into making them often if they go over well. 😉
They also reheat well, and if you like that sort of thing… they aren’t awful cold. So they make great holiday presents!

Let me know if you guys try them, would love any feedback!

Also, I’m seriously debating trying to fine tune the rest of my mom’s Christmas recipes, and maybe making a digital cookbook? Not 100% sure yet, though. What do you guys think? Wouldn’t anyone be interested?

If I decide to be that ambitious, I’ll be sure to share it here.


Vegan Divinity Recipe!

Yeah,   I know. It really doesn’t seem possible. But stick with me. It really is.

I haven’t had divinity in years.  (Though, to be fair, only a year of that is due to veganism. The rest of it can be chalked up to a severe lack of patience. If you’ve ever made – or tried to make – divinity, you know exactly what I’m talking about.

I’d googled a bit trying to find a vegan version – and managed to find one. It didn’t look even close to normal divinity though, as the flax it had you sub for the egg whites didn’t fluff or get “stiff peaks.” And, with divinity was something we used to make  yearly – I’d rather go without than to have a subpar substitute.

Luckily for me – someone a lot braver than I am found a substitute.  Aquafaba.

I forget exactly who discovered it, but my Facebook news feed has exploded in the past few months with people obsessed with this new way to make meringues.  Instead of whipping egg whites to get the desired frothy, stiff peaks, people were using bean brine.  Or, really, the juice you normally pour out of the can of chickpeas.   It sounds bizarre, and you’d think you could taste it (sometimes apparently you can. All depends on brand!) but apparently it works! The logic behind it is that the starch from the beans gets into the liquid, and that’s what makes it stiff when you beat it.

Well. I’m sure it’s loads more scientific than that… but thats the gist.

After lots of drooling on Facebook, I found this group Vegan Meringues on Facebook. And oh my gracious. Aquafaba is amazing. Marshmallows, cakes, macarons, meringues, nougat, royal icing… and so much more. It’s amazing.  And extremely intimidating, but that’s another story.

Seeing people post their “before” pictures of the meringues made me think . They looked EXACTLY like what my mom’s divinity used to look like.   So I posted a few times, and people seemed to think it would work – to just sub 2 tbsp ish of brine for each egg white.

So, I decided to try it. And lo and behold – it worked!!

Here is the recipe, and a few pictures.   Though, I’m not a food blogger. And I’m for SURE not a photographer , so be forgiving. 🙂  (Full recipe at the end of the post)

First, you start beating the brine. 4 tablespoons isn’t very much, so it will seem awkward at first.  But it will fluff up soon!

This. . . . .takes . . . ages. . .

While doing this- start the sugar, water, corn syrup and salt on the stove. You want to stir it constantly until the sugar is dissolved. Then you don’t stir. (I worry, so I stirred every once in a while. My mom said you don’t need to though.)  You let it cook until it reaches hard ball stage on a candy thermometer.   Then, you’ll add it to the mixer.

Now you’re about ready to add the sugar mixture. Beat a bit more, just to be safe..

When the chickpea juice looks like this ^ you’re good to go. I personally beat it a little longer. Because I’ve had divinity flop on me before – so now I’m paranoid.

Then, you s-l-o-w-l-y add the hot syrup – and PLEASE BE CAREFUL . IT”S HOT – and the vanilla.

Then, you beat it some more.

And more.

And more.

Seriously. You will be SO SICK of beating this by the time you’re done.

You want to beat it until it holds its own shape. It will take forever.


When it looks like the picture above- you’re done!

Then, you spoon it out onto a sheet, and let it sit up. 🙂

Ta da!!

I was a little worried it would taste bean-y- but nope! It tasted exactly like I remember!  Both my mom and brother loved them. They are both VERY wary of vegan food – and are candy elitists.

I won’t go into detail about how I reacted to being able to make egg fee divinity. But I will admit it involved lots of screeching, dancing, and words that shouldn’t be repeated in front of small children or mixed company. 🙂

This makes me SUPER happy – I imagine it would be great for families with egg allergies as well! I’m going to attempt to try peanut butter rolls next – I’ll be sure to report how that goes! If you guys try it- please, let me know how it goes!

Divinity/ Divinity Fudge

2 C Sugar

1 C Water

1/4 C Corn Syrup

1/8 tsp Salt

4 tbsp Chickpea Brine

1 tsp vanilla

1/2 C Chopped nuts (optional)

Heat sugar, water, corn syrup and salt in a pot, stirring constantly until sugar is dissolved. Continue cooking until it reaches hard ball stage on a candy thermometer .  While doing this – beat the chickpea broth with a hand/stand mixer until it starts to hold a shape. And then, if you’re like me, beat for just a little longer.  (Whisk attachment)

Slowly add the sugar mixture and vanilla into the foamy beaten brine, and beat until stiff peaks. It’s super important that you get stiff peaks that hold its own shape. Otherwise the divinity won’t set up, it’ll melt into yummy, sugary puddles. Add nuts, if using, the spoon out in dollops onto wax paper.  (Or, put into a pan, and cut into squares. )

Anyone into natural remedies?

It’s never really been my thing.. so I’m not even sure I have the proper term… But lately, I’ve been looking a little into it. 

Not as a substitute for seeing a doctor, or to avoid any & all use of medication, by any stretch . I do think there are plenty of things that require doctor visits, and/ or medical treatment. I’m just curious to see what other options are out there, and what merit they have.

What is the proper term? Homeopathic? Natural medicine? Alternative medicine? Might he a good place for me to start.”Home remedy,” Google searches can be a bit scary….

I’ve Googled a bit… But then again, that’s Google. Not always the most reliable source…  Any suggestions on good books, blogs, or websites?