This vegan Italian sausage is easy to make and is perfect on pizza or sandwiches, with roasted potatoes, or in a pasta sauce!
Add all of the seasoning ingredients to a small saucepan. Mix well, then heat while stirring until all of the miso has melted. Add the water and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for three minutes.
Add the refined coconut oil and mix it into the warm mixture until it is melted. (Be sure to use only a refined coconut oil, or your sausages will have an unpleasant coconut flavor!) Add the oat or all-purpose flour and mix it in. Add the cooked brown rice and mix again.
Shape the sausage mixture into six logs (5 oz each if you are using a scale.) Press firmly as you shape them so they hold together well. The logs should be about six inches long.
Bake on a parchment-lined baking sheet for 20 minutes at 375 degrees Fahrenheit. Carefully turn the sausages over, then bake for another 20 minutes. Flip the cooked sausages back over so the rounded side is on top again. You can eat them right away, but the texture is even better if you allow them to cool completely and then reheat them as needed for your dish.
Place any leftover sausages in a Ziploc bag and keep them in the fridge. Freeze any that you won't eat within a few days and defrost before reheating.