vegan sausages

These vegan sausages are so good! They have the perfect 'meaty' texture and heaps of flavor. They're also really easy to make. 

Vegan Sausages

(55 grams) Chickpeas (Canned, Drained)*

Tbsp Soy Sauce

Tbsp Maple Syrup

(87 grams) Tomato Paste

(80 milliliters) Vegetable Stock*

Dijon Mustard

tsp Liquid Smoke

Tbsp Nutritional Yeast

tsp Garlic Powder

tsp Onion Powder

Cumin

Coriander Powder

tsp Oregano

tsp Smoked Paprika

Salt

tsp Ground Black Pepper

tsp Cayenne Pepper

(150 grams) Vital Wheat Gluten*

Tbsp Grapeseed Oil (or other high heat oil)

Vegan Barbecue Sauce (Optional, for brushing)

Add chickpeas, soy sauce, maple syrup, tomato paste, vegetable stock, dijon mustard, liquid smoke, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, smoked paprika, salt, ground black pepper and cayenne pepper to the food processor and process until well mixed. 

Transfer it to a mixing bowl and add in vital wheat gluten. 

Now get in there with your hands and form it into a dough. Don&#8217;t knead it. You just want it to be properly mixed and form into a dough. 

Cut it into four pieces and roll each piece roughly into a sausage shape (it doesn&#8217;t need to be perfect, the shape forms really well while they are steaming). 

Now roll each sausage in parchment paper and then in foil and close up the foil on each end. Don&#8217;t wrap them too tight, they need a little room to expand while they&#8217;re steaming. 

Place them into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam for 20 minutes. 

After steaming place them back onto the wooden board and open the tinfoil (be careful of the steam escaping). They are now cooked and ready to use! But if you&#8217;d like to grill them (as we did) then keep reading. 

Heat up a grill pan and brush it with grapeseed oil or another high heat oil. 

Place the sausages onto the hot grill pan and let them cook for a few minutes so that the grill lines sear into the sausages before turning them and cooking on the other side. 

In the last minute of grilling, brush the sausages with vegan barbecue sauce (optional). 

This is an excellent recipe but I wonder if using almond meal or gram flour instead of gluten powder would avoid the meatiness. Perhaps even chop some apples to add in the mix! I'd rather have it seem like a brand new texture to have for breakfast or on pizza. What do you think? 

Amazing! I happened to have all the ingredients already so I made this recipe as soon as I got your email! They came out SO good! I love the taste and texture and thankfully had a couple of sausages left over so lunch today is sorted! Thanks for doing the work to bring us this awesome recipe.

I made these for lunch today and they stuck horribly to the parchment paper :( the flavor is amazing but any idea why they would stick so bad?

So these came out absolutely great. Really great and simple. I had one sausage left, so the next day I cut it into thin slices and added it to the vegan carbonara instead of mushrooms. Excellent and no leftovers.

How to make easy and delicious soy-free vegan sausages using vital wheat gluten and a handful of basic pantry ingredients. Moist, firm &amp; full of flavour, they&#039;re better than anything you can buy in the shops! I make them the day before I’m planning to use them but if you’re pushed for time, you could get away with refrigerating them for just five hours.

Easy and Delicious Vegan Sausages

120 g cooked white beans

vegetable broth

tbsp pork sausage seasoning

80 ml aquafaba

garlic (peeled and chopped)

tbsp extra virgin olive oil

tbsp coconut aminos

tsp liquid smoke

150 g vital wheat gluten

yeast flakes

buckwheat flour

onion flakes

high-powered blender

steamer pan

Bring the water to boil in a large saucepan fitted with a steamer insert. You want the the water level to come just below the bottom of the steamer.

Blend the wet ingredients together until smooth.

Mix the dry ingredients together in a large bowl, then add the liquid.

Mix well, making sure that everything is completely incorporated. (The mix will be quite wet.)

Knead for a couple of minutes, then divide the dough into 8 equal parts.

Cut 8 strips of tin foil, roughly 30cm (12&quot;) long.

Place a vaguely sausage-shaped piece of the dough onto the centre the foil, along one of the edges, then roll up into a sausage shape. Twist the ends tightly.

Place into the steamer, reduce the heat, and steam for 40 minutes.

Once cooked, remove the sausages from the steamer, and set aside to cool.

Put the sausages, still wrapped, in the ‘fridge for at least five hours to firm up. Overnight is better.

Gently fry for a few minutes on each side (I recommend either a non-stick skillet or a cast-iron one, brushed with a little oil). If you&#039;re going to use the sausages in a casserole, or with a sauce, etc., there&#039;s no need to fry - simply add them to your dish five minutes before the end of the cooking time to warm through.

To heat

Keep in the &#039;fridge, in the wrapping for up to a week. They also freeze well.

To store

Cevapcici are classic sausages or meatballs from the Balkans and can be easily made vegan with chickpeas instead of meat! Besides chickpeas, my vegan cevapi recipe also contains soy-free sunflower mince and flavorful spices to ensure the perfect meaty consistency and best flavor! You can fry, grill, or bake them in the oven!

Vegan Cevapcici

sunflower mince (2.7 oz (76 g)

olive oil

onion

garlic

1x14 oz can chickpeas (8.5 oz rinsed & drained,

chickpea flour (or oat flour)

soy sauce (or tamari, if gluten-free)

tomato paste

tsp mustard

paprika powder

½ tsp chili (optional)

salt and pepper (1 tsp each,

tbsp parsley (chopped)

tbsp fresh coriander (chopped)

lemon juice (fresh)

*Note: See step-by-step pictures above!

Place the sunflower mince in a bowl. Pour the hot vegetable broth over it and allow to soak for 5-10 minutes. Then transfer to a fine-meshed sieve and squeeze out any excess liquid.

Meanwhile, heat 1 tablespoon of oil in a pan over medium heat. Add the onions and sauté for about 3 minutes, until translucent. Then add the garlic and sauté for another minute, until fragrant.

Place the chickpeas, sautéed onions and garlic, soaked sunflower mince, and all other ingredients, including spices and herbs in a food processor, and process into a dough (see photo above).

Then form it into sausages, patties or balls, whatever shape you like.

Now fry the cevapcici in a pan with plenty of hot oil until they&#039;re golden brown from all sides, about 8 minutes. Alternatively, brush the cevapcici with a little oil and bake in a preheated oven at 392°F/200°C top/bottom heat (356°F/180°C fan) until golden brown, about 25 minutes (flipping halfway through).

Serve with Turkish bulgur salad (kisir), vegan tzatziki, and fresh salad, or other vegetables and sides you like.

Enjoy!

This is our go-to recipe for THE most meaty, mouth-watering, and memorable seitan sausages of all time! With only 10 ingredients and 1 hour, you can make perfect vegan sausage right in your own kitchen. We love serving them atop a mountain of mashed potatoes, smothered in gravy and peas for the perfect cozy winter dinner.

Seitan Sausages

pinto beans

water

gluten

Tbsp all-purpose flour

Tbsp dried thyme, roughly ground

Tbsp salt

fennel seed

tsp veggie bouillon powder

paprika

Bean puree

refined coconut oil, melted

First, make the bean puree: Add both ingredients...

First, make the bean puree: Add both ingredients to the food processor and blend on high until smooth. 

Next, prepare your steaming mechanism + make your...

Next, prepare your steaming mechanism + make your seitan dough: Add the dry ingredients to a large mixing bowl and use a whisk to combine. Use a wooden spoon to create a well in the center of your mixture and pour in the wet ingredients, including the bean puree. Stir the mixture until it’s rough and lumpy but there are no more floury spots. Then, get in there with your hands and knead the dough together for no more than 30 seconds.

Now, it’s time to wrap and steam your...

Now, it’s time to wrap and steam your sausages: Prepare 8 squares of tin foil (about 6-8 inches long each). Place the seitan dough on a cutting board and slice it into 8 equal-ish pieces. For me, it’s helpful to cut it in half, and then cut those halves in half, then cut those 4 pieces in half. Lay your first tin foil square flat on the counter and use your hands to shape the first piece of dough into a long sausage. Place the seitan across the bottom of your tin foil and carefully roll upward until it’s completely wrapped. Twist the ends as needed, kinda like a Tootsie roll. Repeat for each sausage. Throw these sausages in the steamer, cover, and let them steam for 30 minutes.

If you’re freezing the sausages, allow them to...

If you’re freezing the sausages, allow them to cool completely before adding them to a freezer-safe container or zip-lock bag. If you’re cooking them right away, heat a large cast iron pan on medium high and add a Tbsp of refined coconut oil. Let the coconut oil melt as you carefully remove the sausages from the steamer and (even more carefully), unwrap them. Add the sausages to your cast iron pan and cook for 1 minute on each side, or until you get that nice brown char.

Serve with a pile of mashed potatoes and...

Serve with a pile of mashed potatoes and peas, smothered in gravy. They’re also kickass in a sausage + peppers situation, or however you would use animal-based sausages! Store leftovers in the fridge for up to 10 days or the freezer for 2 months. Enjoy!

These vegan andouille sausages taste alarmingly similar to the regular ones! Meaty, smoky, and packed with flavors, they will leave you craving more. These sausages are also extremely high in protein!

Vegan Andouille Sausages

oz extra firm tofu (drained and pressed (around 1/2 block))

water (or low-sodium vegetable broth)

nutritional yeast

soy sauce (or tamari/shoyu)

garlic powder

onion powder

cayenne pepper ((reduce

thyme

vital wheat gluten (*)

Prepare 6 sheets of 7-8 inches of aluminum foils. (I am using 12 inches wide foil.)

Add all ingredients except vital wheat gluten to the food processor. Blend until smooth.

Next, add vital wheat gluten and pulse until everything is well combined.

Transfer seitan dough to a flat surface and knead for 1-2 minutes. They should be slightly firm but still pliable.

Divide the dough into 6 equal portions. Grab a portion and roll it into a 4-5 inches long log.

Then, wrap it in aluminum foil, twisting the end of the foil to seal. Repeat for the remaining dough.

Steaming - Bring 1-2 inches of water to a boil in a pot with a steamer basket fitted. Once the water starts to boil, place in seitan, and steam for 30 minutes.Instant pot - Place 1 cup of water into the inner pot and fit in a trivet. Place wrapped sausages in and cook at high pressure for 16 minutes. Quick-release pressure after the timer goes off.

Unwrap sausage and allow them to cool before enjoying for the best texture.

Just made these and I am IMPRESSED. I will say that I strayed from the recipe just a little bit (cut the cayenne way back since I wasn't looking for the heavy spice) and added some ground fennel, rubbed sage, black pepper, and oregano. While I think they were a little heavy on the tofu flavor, when I dipped them in mustard, they really gave it. I am making more later this week and I think I will let the mixture sit for a while between steps 2 and 3 to give the tofu a chance to soak up all the flavors (as tofu does so well). I also intend to use this recipe in the future for lots of variations: maple breakfast sausage, hatch chile, Italian, basil &amp; sun-dried tomato... the list is endless!

I made these last night, 6 small sausages. I used the chickpeas in place of the tofu. These are fantastic and so easy to make. 16 minutes in the IP wasn't enough. They were still gummy. I added another 4 minutes and let it come down to pressure naturally. Can't wait to have them again. Will doubling this recipe work the same in the IP? We definitely need more soon. :)

Great recipe just tried it. Nice flavour and texture. A little dry but I think that was my fault as my daughter didn’t like the idea of a sausage that wasn’t pan fried even though it didn’t need it. Sat on char grill for about 5mins to “look” the part and I think that drained what moisture there was. Next time definitely won’t add that step.

Top 5 vegan sausages recipes from across the web

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Vegan Sausages

Easy and Delicious Vegan Sausages

Vegan Cevapcici

Seitan Sausages

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Top 5 vegan sausages recipes from across the web

The most viewed vegan sausages recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sausages

Easy and Delicious Vegan Sausages

Vegan Cevapcici

Seitan Sausages

Vegan Andouille Sausages

The most viewed vegan sausages recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine