Vegan Sausage

Vegan sausage, a super convenient and tasty recipe. It is 100% plant-based, delicious, and super flavorful!

This vegan sausage is out of this world! It is delicious, super flavorful, and really convenient to serve if you have guests over. Even non-vegans will love it!

It is a recipe that you can grill and eat plain or in a bun for lunch or dinner. These vegan sausages are made with onion, garlic, cannellini beans, and tomato paste, among other ingredients. I hope you enjoy them!

How to make vegan sausage

• Cook the garlic and onion in a skillet. Set aside.
• Add all the ingredients (except the vital wheat gluten) and the garlic and onion to a food processor and combine.
• Incorporate the vital wheat gluten and combine.
• Transfer to a flat surface and form the dough into a loaf.
• Fill a large pot with 2 inches or 5 cm of water, prepare it with a steaming basket and bring it to a boil.
• Divide the dough into 8 to 10 equal pieces.
• Roll and press the dough into a sausage shape, roll tightly each sausage in aluminum foil, and twist the ends so that each sausage is completely covered in foil. 
• Add the vegan sausages into the steaming basket and steam for 40 minutes, flipping them after 20 minutes.
• Remove from the stove and let them cool for about 5 minutes, then unwrap.
• Cook the vegan sausages on a skillet for about 1 to 2 minutes on each side.

Ingredients and tips

• Extra virgin olive oil: feel free to use vegan butter or any oil you have on hand.
• Garlic: if you want to save some time, you could use garlic powder instead, but fresh and sautéed garlic work best.
• Onion: same as above. You could also use onion powder.
• Cannellini beans: it's okay to use other beans or legumes, but cannellini beans are ideal.
• Fennel seeds: feel free to add or omit any dry or fresh herbs you want. If you'd like, you could even add some poultry seasoning or Italian seasoning.
• Dried thyme: same as above.
• Ground cumin: feel free to add or omit any spices you want.
• Paprika: same as above.
• Salt: I used iodized salt, but any type of salt will do.
• Ground black pepper: you can use ground black pepper or grind it yourself.
• Tomato paste: feel free to replace it with tomato sauce.
• Maple syrup: use any other sweetener instead of the maple syrup or just omit it.
• Soy sauce or tamari: if you don’t eat soy, add a little bit of coconut aminos, water, or vegetable stock and a little bit of salt.
• Vital wheat gluten: if you’re gluten-free, you could use flour instead (oat flour works great). However, keep in mind that you may need to add more or less of it.
• You can serve your vegan sausages in a bun like a vegan hot dog.

What is vegan sausage made of?

It depends. There are plenty of different recipes out there, so sometimes it can be hard to find a recipe that works well for you. I guarantee you're going to adore this one though!

Looking for more vegan meat recipes?

• Vegan Steak
• Vegan Chicken
• Seitan
• Tempeh Bacon
• Vegan Turkey

Did you make this vegan sausage recipe?

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Vegan Sausage

Vegan sausage, a super convenient and tasty recipe. It is 100% plant-based, delicious, and super flavorful!

5 from 1 vote

PRINT PIN RATE

Course: How to, Main Dish

Cuisine: American

Diet: Vegan

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 10 sausages

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 1 tablespoon extra virgin olive oil, divided
• ▢ 2 cloves of garlic, sliced
• ▢ ½ onion, chopped
• ▢ 1 14-ounce can cannellini beans, rinsed and drained
• ▢ 1 teaspoon fennel seeds
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 tablespoon tomato paste
• ▢ 1 tablespoon maple syrup
• ▢ 1 tablespoon soy sauce or tamari
• ▢ 1 cup vital wheat gluten

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Instructions

• Heat 1 teaspoon of extra virgin olive oil in a skillet and cook the garlic and onion over medium-high heat until golden brown, stirring occasionally. Set aside.
• Add all the remaining ingredients to a food processor bowl (except the vital wheat gluten). Then add the cooked garlic and onion and pulse until well combined.
• Add the vital wheat gluten and pulse again until well combined and it comes together in a ball. It’s okay if it's not a perfect ball.
• Transfer to a flat surface and form the dough into a loaf.
• Prepare a large pot (filled with about 2 inches of water, or about 5 cm) with a steaming basket and bring it to a boil.
• Divide the dough into 8 to 10 equal pieces, depending on how big you want your sausages to be.
• Roll and press the dough into a sausage shape. Roll tightly each sausage in aluminum foil. Twist the ends so that each sausage is completely covered in foil. 
• Add the vegan sausages into the steaming basket and steam for 40 minutes, flipping them after 20 minutes.
• Remove from the stove and let them cool for about 5 minutes, then unwrap.
• Heat the remaining extra virgin olive oil in a large skillet and then cook the sausages over medium-high heat for about 1 to 2 minutes on each side, or until golden brown.
• You can serve your vegan sausages in a bun like a vegan hot dog.
• Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

Notes

• Add any veggies you want to. 
• You could also use other beans or legumes, but cannellini beans are ideal.
• Feel free to use or omit any spices and herbs you want. You could even add some poultry seasoning or Italian seasoning.
• Feel free to use any other sweetener instead of the maple syrup or just omit it.
• If you don’t eat soy, add a little bit of coconut aminos, water, or vegetable stock, and a little bit of salt. 
• If you’re gluten-free, you could use flour instead (oat flour works great). However, keep in mind that you may need to add more or less of it. Vital wheat gluten is ideal though.
• Feel free to add a few drops of liquid smoke.
• You can replace the oil with vegan butter. 

Nutrition

Serving: 1sausage | Calories: 215kcal | Carbohydrates: 30.8g | Protein: 19.6g | Fat: 2.1g | Saturated Fat: 0.3g | Sodium: 223mg | Fiber: 11g | Sugar: 2.6g