Easter in Poland isn’t just about sweet baking; it’s also deeply tied to savory traditions. One of the most recognizable is biała kiełbasa, a fresh, pale sausage that’s usually boiled or baked and served with horseradish, mustard, or added to żurek. It’s been part of Easter tables for generations, symbolizing abundance and the end of winter.

This version keeps that familiar flavor profile: garlic, marjoram, a bit of pepper, but reimagines it in a lighter, plant-based way. It’s not about replacing tradition, but about translating it into something that fits how we cook now, while still keeping that unmistakable Easter feeling.

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Vegan Polish Biała Kiełbasa

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⏱️ Time & Prep

Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: ~55 minutes
Yield: 6 sausages

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Ingredients

• 1 cup cooked white beans (mashed)
• 1/2 cup oat flour
• 1/2 cup firm tofu (crumbled)
• 2 cloves garlic (minced)
• 1 tsp dried marjoram
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp soy sauce or tamari
• 1/2 cup vegetable broth

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Instructions

1. In a bowl, mash the white beans until mostly smooth, leaving some texture.
2. Add tofu, oat flour, garlic, marjoram, pepper, salt, and soy sauce. Mix well.
3. Slowly pour in vegetable broth and combine until a firm but slightly moist dough forms.
4. Shape into sausage forms using your hands or wrap in baking paper for a more traditional look.
5. Steam or bake at 180°C (356°F) for 30–35 minutes, until firm.
6. Let them cool slightly before serving; they will firm up more as they rest.

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Notes / Variations

• Add a pinch of nutmeg for a more traditional depth of flavor.
• For a firmer texture, chill the mixture for 15–20 minutes before shaping.
• You can pan-sear them after baking for a slightly crisp exterior.
• Serve with horseradish, mustard, or alongside a simple broth.

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Nutrition (per sausage, approx.)

Nutrient	Amount
Calories	140 kcal
Protein	9 g
Fat	2 g
Carbohydrates	22 g
Fiber	5 g

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