Vegan White Sausages for Easter

 Easter in Poland has always smelled biała kiełbasa — white sausages simmered with marjoram, garlic, and onions, served warm with mustard or tucked beside a slice of rye. Growing up, it was something I watched appear on every Easter table, year after year.

But tradition can be reimagined — especially when you're carving a path between heritage and health. This year, I created my own plant-based version of this nostalgic classic, using a blend of tofu, buckwheat, and coconut flour. The result is deeply satisfying, rich in flavor and texture, and kind to the body.

These vegan white sausages are firm yet tender, lightly herbed, and delicious hot or cold. You can steam them, roast them, or slice them into Easter salads. They’re packed with plant protein, entirely gluten-free, and made to bring comfort without compromise.

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Vegan White Sausages

Ingredients (for ~16 sausages)

• 1 block (180–200g) firm tofu, pressed

• 1/2 cup cooked buckwheat (well-drained)

• 1 cup of coconut flour

• 1 tbsp ground flaxseed

• 1 tbsp potato starch (or cornstarch)

• 2 tsp dried marjoram

• 1 tsp ground white pepper

• 1/2 tsp salt

• 1/4 tsp smoked paprika (optional, for depth)

• 1–2 cloves garlic, minced (optional)

• 2 tbsp water (adjust as needed)

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Instructions

1. Preheat oven to 180°C (356°F). Line a baking tray with parchment paper.

2. In a bowl or food processor, crumble the tofu, then add cooked buckwheat. Blend or mash until the mixture is combined but still has texture.

3. Stir in flour, flaxseed, starch, spices, and garlic. Add water little by little until a moldable dough forms.

4. Divide into 5 parts and shape into sausages. Place them on the baking tray.

   
   
   
   
   
   
   

5. Bake for 30–35 minutes, flipping halfway through, until lightly golden and firm on the outside. Let them rest for a few minutes before serving.

✧ You can also steam them for a softer texture — about 25 minutes, wrapped in parchment or foil. But personally, I love the slightly crisp finish you get from baking. ✧

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Nutrition (per sausage):

• Calories: ~140 kcal

• Protein: ~10 g

• Carbohydrates: ~6 g

• Sugars: <1 g

• Fiber: ~3 g

• Fat: ~8 g

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Final Thoughts

This Easter, instead of turning away from tradition, I chose to meet it halfway — with curiosity, creativity, and compassion. These vegan white sausages are a reflection of that approach: honoring flavor and memory, while staying true to the choices that feel right for me now.

Whether you're fully plant-based or just exploring new traditions, I hope this recipe finds its way into your Easter morning, bringing warmth, nourishment, and something a little new to the table.