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.

Beet and Carrot Sausages

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. 

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 (375 degrees). 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. 