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Square photo of some vegan sausages on a skillet

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 Tap or hover over number to scale servings

Vegan sausage, a super convenient and tasty recipe. It is 100% plant-based, delicious, and super flavorful, as well as perfect to eat for lunch or dinner!


  • 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)


  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 with BBQ sauce, mustard, vegan mashed potatoes, roasted red peppers, or 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.


  • 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


  • 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