Easy Vegan Sausages

This Vegan Sausage recipe is a flavorful and satisfying plant-based alternative to traditional sausages. Made with simple ingredients like beans, vital wheat gluten, and spices, these veggie sausages offer a meaty texture and a hearty source of protein, perfect for grilling, sautéing, or steaming.

These savory homemade vegan sausages are a fantastic source of protein for those seeking a plant-based alternative to meat. If you’re wondering, “What is a vegan sausage made of?” rest assured, it’s nothing but nutritious, whole food ingredients! A mixture of beans, vegetable broth, spices, starches, and vital wheat gluten is all you need. 

This veggie sausage recipe is the perfect addition to breakfast, lunch, or dinner. It’s packed with flavor and boasts a firm, satisfying texture. Grill them for a summer barbecue or sauté them for a quick meal–however you cook them, the sausages hold up beautifully and deliver on taste every time. Plus, they’re versatile enough to pair with your favorite sauces and sides. 

For more plant-based meat alternatives, try my Lentil Taco Meat, Lentil Meatloaf, or Cauliflower Walnut Taco Meat. 

Ingredients

Cooked Beans: Red beans or lentils form the base, providing protein and texture. For a different flavor, substitute chickpeas or black beans.

Vital Wheat Gluten: Essential for a meaty texture. For gluten-free vegetarian sausages, use a gluten-free flour blend or rice flour and tapioca starch although the texture will vary.

Nutritional Yeast: Adds a cheesy, umami flavor. For the best flavor, look for nutritional yeast with a good expiration date. If unavailable, omit it, but it’s recommended for its depth of flavor.

Soy Sauce: Provides a savory, salty flavor. Use tamari for a gluten-free vegan sausage option or coconut aminos for a soy-free and gluten-free alternative.

Vegetable Broth: Adds moisture and flavor. For an alterative, use ¼ cup water mixed with ¼ teaspoon vegetable Better than Bouillon paste

Maple Syrup: Adds a touch of sweetness. Use pure maple syrup or substitute with agave nectar.

Mellow Miso: Also known as “white miso,” this adds a mild, sweet umami flavor. Red or brown miso can be used for a different taste.

Onion: Minced onion adds savory sweetness and texture. Use yellow for intense flavor or red for milder sweetness.

Potato Starch: Binds the mixture. Cornstarch is a substitute but may slightly alter the texture.

Spices: For a dimensional flavor reminiscent of traditional sausage, you will need smoked paprika, garlic and onion powder, fennel seeds, dried thyme, black pepper, and red chili flakes. Always use spices with a good expiration date. If substituting fresh spices, use three times the recommended amount of dry spices.

How to Make Vegan Sausage

• Prepare the Base. In a large mixing bowl, mash the cooked beans or lentils using a fork until they are creamy but still maintain some texture.

• Mix Liquid Ingredients. Add the broth, maple syrup, oil, soy sauce, and miso. Stir well to combine.

• Add Spices, Aromatics, and Dry Ingredients. Add the smoked paprika, thyme, fennel, black pepper, red chili, minced onion, nutritional yeast, potato starch, and wheat gluten. Stir well to combine.

• Shape Sausages. Divide the batter into quarters and form each section into a sausage link or patty shape–make them as small or as large as you’d like. Make sure to pack the batter tightly as you shape it. Wrap the shaped sausages tightly in aluminum foil, and wrap the ends to seal the sausage inside. Repeat with the remaining sausage batter.

• Cook – Stovetop Steaming. Add 1 inch of water to the bottom of a saucepan, and insert a steaming basket. Place the wrapped sausages in the steaming basket, and cover the pot with a lid. Steam the sausages for 45 minutes. Check the water level about halfway through to ensure it hasn’t evaporated. Depending on the type of steaming basket you use, you may be able to use more water in the pan.
• Cook – Instant Pot Steaming. Pour 1 cup of water into the Instant Pot and cover with a steam basket. Lock the lid in place and pressure cook on High or Max for 20 minutes. Select Cancel to turn the machine off. The steam can be released naturally, or you can do a Quick Pressure release if more convenient. Carefully remove the sausages from the steam basket (be careful not to burn yourself).

• Chill Sausages. Once steamed, place the sausages, still wrapped in aluminum, in the fridge to firm for at least 3 hours or overnight. You could eat them right away, but the texture isn’t as meaty and firm until they set. 

Recipe Pro-Tips

• Pre-cook beans. Ensure the beans or lentils are fully cooked and well-drained before mixing them into the sausage base. Overcooked or wet beans can make the sausage mixture too soggy. For the best results, use beans cooled to room temperature. 
• Toast spices for extra flavor. To intensify the flavors, lightly toast the fennel seeds, smoked paprika, and dried thyme in a dry skillet over medium heat before adding them to the mixture. This step enhances their natural oils and aromas.  
• Properly mix the ingredients. Combine all the ingredients thoroughly to ensure an even distribution of spices and binders. Use your hands or a food processor to mix until the dough is uniform and slightly sticky. This helps achieve a consistent texture throughout the sausages. 
• Rest the mixture. If you have time, let the sausage mixture sit for about 10-15 minutes before shaping. This allows the vital wheat gluten and starch to fully hydrate and firm up, making it easier to shape the sausages. 
• Shape evenly. For uniform cooking and texture, shape the sausages uniformly. They will cook the most evenly when they are around the same size.

Recipe Variations

Below are optional vegan sausage ingredients variations to suit your taste and preferences:

• Extra Spicy: Increase the heat by adding 1-2 teaspoons of red chili flakes or a diced jalapeño pepper. Adjust to taste based on your preferences for a hotter sausage. 
• Extra Smoky: To enhance the smoky flavor, increase the smoked paprika to 2 teaspoons or add 1 teaspoon of liquid smoke. 
• Breakfast Sausage: To give the plant-based sausage recipe a classic breakfast sausage flavor, incorporate 1 teaspoon of ground sage. You can also add a pinch of nutmeg for warmth and increase the maple syrup for a sweeter sausage. 
• Sweet & Savory: Add 2 tablespoons of finely chopped apples or grated carrots for a naturally sweet twist and extra moisture. 
• Gluten-Free: Substitute vital wheat gluten with a gluten-free flour blend or a blend of rice flour and tapioca starch and swap coconut liquid aminos for the soy sauce. Adjust the amount of liquid to achieve the right consistency. Note that the texture may differ slightly from traditional wheat gluten plant-based sausages.

Serving Suggestions

This vegetarian sausage recipe is incredibly versatile and can be served in various ways. Fry them up for a vegan breakfast sausage skillet, enjoy them in a bun with your favorite toppings, or pair them with some of our favorite recipes below to elevate your meals:

Storage Directions

• Refrigeration: Cooked and cooled vegan sausages can be stored in an airtight container in the refrigerator for up to 5 days. 
• Freezing: Place cooled sausages in a freezer-safe container separated by parchment paper to prevent sticking. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat vegetarian sausage in a skillet over medium heat or the microwave in 30-second cooking bursts until warmed through. For a crispy texture, reheat in an oven preheated to 350ºF for about 10 minutes.

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