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

• Author: Iosune
• Prep: 20 mins
• Cook: 50 mins
• Total: 1 hour 10 mins
• 8–10 sausages 1x
• Main Dish, How to
• American
• Vegan

Servings 8–10 sausages 1x

Scale 1x2x3x Tap or hover over number to scale servings

Print Pin Rate

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

Ingredients

• 1 tbsp extra virgin olive oil, divided
• 2 cloves of garlic, sliced
• ½ onion, chopped
• 1 14-ounce can cannellini beans (425 g), rinsed and drained
• 1 tsp fennel seeds
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tbsp tomato paste
• 1 tbsp maple syrup
• 1 tbsp soy sauce or tamari
• 1 cup vital wheat gluten (120 g)

Instructions

1. Heat 1 tsp 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.
2. 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.
3. 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.
4. Transfer to a flat surface and form the dough into a loaf.
5. 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.
6. Divide the dough into 8 to 10 equal pieces, depending on how big you want your sausages to be.
7. 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. 
8. Add the vegan sausages into the steaming basket and steam for 40 minutes, flipping them after 20 minutes.
9. Remove from the stove and let them cool for about 5 minutes, then unwrap.
10. 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.
11. You can serve your vegan sausages in a bun like a vegan hot dog.
12. 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 Size: 1 vegan sausage
• Calories: 215
• Sugar: 2.6 g
• Sodium: 223 mg
• Fat: 2.1 g
• Saturated Fat: 0.3 g
• Carbohydrates: 30.8 g
• Fiber: 11 g
• Protein: 19.6 g