Beyond Meat Plant-based Sausage Links & Clean COPYCAT RECIPE (below)

This is NOT on our “clean” menu, but delish. So eat infrequently!

Commercial Ingredients

Water, Yellow Pea Protein*, Avocado Oil, Brown Rice Protein, Natural Flavors, Methylcellulose, 2% or less of Inulin, Oat Bran, Sunflower Lecithin, Vinegar, Yeast Extract, Oat Fiber, Lemon Juice Concentrate, Rice Starch, Vegetable Juice Color, Pea Starch, Salt, Spices, Apple Extract, Potato Starch, Calcium Chloride, Citric Acid, Potassium Salt, Pomegranate Concentrate, Onion Powder, Paprika Extract; Sodium Alginate Casing.

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The following oil-free “clean” copycat uses Soy Curls to provide the fibrous chew of Beyond Meat, while replacing the processed binders and oils with whole-food alternatives like oats and white beans.

CLEAN SOY CURL SAUSAGE LINK COPYCAT RECIPE

Yields: 6-8 patties, links or crumbles
Prep time: 15 mins | Cook time: 10 mins

The Ingredients

  • The Base: 4 oz dry Butler Soy Curls (rehydrated in warm water, then squeezed dry and pulsed in a processor until “ground” texture).
  • The “Fat” & Moisture: ½ cup mashed Cannellini beans (provides creaminess without avocado oil).
  • The Binder: ¼ cup Bob’s Red Mill Oat Bran or oat flour (rolled oats ground in your blender)
  • Umami & Depth: 1 tbsp Bragg Nutritional Yeast, 1 tsp white miso paste, and 1 tsp onion powder.
  • The “Beyond” Color: 1 tsp beet juice or a pinch of hibiscus powder (mimics the pomegranate/vegetable juice color).
  • The Signature Spice Blend: 1 tsp dried sage, 1 tsp smoked paprika (for the “snap” flavor), ½ tsp fennel seeds (crushed), and a pinch of red pepper flakes.
  • Acidity: 1 tsp apple cider vinegar or lemon juice.

Instructions

  1. Prep the Curls: Soak soy curls for 10 minutes. Squeeze out every drop of water. Pulse them in a food processor about 5–8 times until they look like coarse ground meat.
  2. Mix the “Fat” and Flavor: In a large bowl, whisk the mashed beans, miso, nutritional yeast, spices, and beet juice until a thick paste forms.
  3. Combine: Fold the ground soy curls and oat bran into the paste. Use your hands to work it together until it holds its shape. If it’s too wet, add another tablespoon of oat bran.
  4. Shape: Form into small breakfast links or patties or scroll down to see wrapped links
  5. Oil-Free Sear: Heat a high-quality non-stick skillet or use Lodge Cast Iron over medium heat. Brown the sausages for 4-5 minutes per side. Use a splash of vegetable broth if they start to stick.

Why this is “Cleaner”

  • No Methylcellulose: Uses oat bran and beans to bind rather than synthetic thickeners.
  • Whole Food Fats: Replaces refined avocado oil with fiber-rich legumes.
  • No “Natural Flavors”: Relies on whole spices, miso, and nutritional yeast for that savory “sausage” profile.

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To get that signature “snap” without oil or commercial casings, rice paper is the best whole-food solution. It creates a thin, edible skin that holds the soy curl mixture together and crisps up when heated.

The Rice Paper “Skin” Method

  1. Prep the Wrappers: Take standard round rice paper sheets (spring roll wrappers). Use a pair of kitchen shears to cut them into halves or quarters, depending on how large you want your links to be.
  2. Soak: Dip a piece of rice paper into a shallow bowl of warm water for about 10–15 seconds. It should be pliable but not completely mushy.
  3. Form & Roll:
    • Lay the damp paper on a clean cutting board.
    • Place 2–3 tablespoons of your soy curl mixture near the bottom edge, shaping it into a log.
    • Fold the bottom edge over the filling, tuck in the sides, and roll forward tightly—just like a mini burrito.
  4. Double Layer (Optional): For a thicker, crunchier “casing,” roll the link a second time in another piece of damp rice paper.
  5. The “Sear”: Place the links in a high-quality non-stick skillet over medium-low heat.
    • Crucial Tip: Leave space between them! Rice paper is very sticky when wet and they will fuse together if they touch before the “skin” sets.
    • Cook for 3–5 minutes per side until the paper is golden and firm.

Tips for Success

  • Don’t Overfill: If the links are too fat, the rice paper might tear during the rolling or cooking process.
  • Dry Before Frying: Let the rolled links sit for about 5 minutes on a wire rack or parchment paper before putting them in the pan; this helps the paper “tighten” around the filling.
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  • If using a white enameled high quality Dutch oven:
  • Deglaze Often: Use small amounts of liquid to “deglaze” the pan as you cook to release any stuck bits and keep the soy curl links moving.
  • Low and Slow: Cast iron holds heat extremely well. Use lower settings than you would on a standard pan to avoid scorching the rice paper skins.

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