This Vegan Sausage recipe is a flavorful, satisfying plant-based alternative to traditional sausages. Made from simple whole-food ingredients like beans, vital wheat gluten, starch, and spices, these veggie sausages deliver a meaty texture and a good source of protein. They work well grilled, pan-seared, steamed, or added to your favorite dishes.
These homemade vegan sausages answer the question “What is a vegan sausage made of?” with wholesome ingredients: cooked beans or lentils for body and protein, vegetable broth and miso for moisture and umami, nutritional yeast for depth, potato starch for binding, and vital wheat gluten for chew. The spice blend—smoked paprika, fennel, thyme, garlic and onion powders, black pepper, and red chili flakes—creates a savory profile that echoes traditional sausages.
They’re versatile enough for breakfast, lunch, or dinner. Grill them for a barbecue, pan-fry for a quick skillet meal, or slice them into stews and pastas. The sausages hold up well to different cooking methods and pair nicely with sauces, buns, or vegetables.
Ingredients
Cooked Beans: Use red beans or lentils for the base; chickpeas or black beans are good alternatives.
Vital Wheat Gluten: Provides the chewy, meaty texture. For a gluten-free version, use a gluten-free flour blend with tapioca or potato starch, though texture will differ.
Nutritional Yeast: Adds a savory, cheesy note.
Soy Sauce or Tamari: Adds saltiness and umami; use tamari for gluten-free or coconut aminos for a soy-free option.
Vegetable Broth: Gives moisture and flavor. As an alternative, use 1/4 cup water with 1/4 tsp vegetable bouillon paste.
Maple Syrup: A touch of sweetness; agave can be used instead.
Mellow (White) Miso: Adds mild umami; red or brown miso will give a stronger, saltier flavor.
Onion: Finely minced yellow or red onion for sweetness and texture.
Potato Starch: Helps bind the mixture; cornstarch can be substituted.
Spices: Smoked paprika, garlic and onion powder, fennel seeds, dried thyme, black pepper, and red chili flakes for a sausage-like flavor. Use fresh spices with good potency for best results.
How to Make Vegan Sausage
- Prepare the base. In a large bowl, mash the cooked beans or lentils with a fork until mostly creamy but still slightly textured.
- Mix liquids. Stir in the vegetable broth, maple syrup, olive oil, soy sauce (or substitute), and miso until combined.
- Add spices and dry ingredients. Mix in smoked paprika, thyme, fennel, black pepper, red chili flakes, minced onion, nutritional yeast, potato starch, and vital wheat gluten. Stir until evenly combined.
- Shape the sausages. Divide the mixture into quarters and form each portion into a link or patty, packing tightly for a firm texture. Wrap each sausage securely in aluminum foil, twisting the ends to seal.
- Steam on the stovetop. Add about 1 inch of water to a saucepan, place a steaming basket inside, arrange the wrapped sausages in the basket, cover, and steam for 45 minutes. Check the water level halfway through.
- Steam in an Instant Pot. Add 1 cup of water and a steam basket, lock the lid, and pressure cook on High for 20 minutes. Allow natural release or quick release, then carefully remove the sausages.
- Chill. Cool the wrapped sausages in the refrigerator for at least 3 hours or overnight so they firm up and develop a meatier texture.
Recipe Pro-Tips
- Use well-cooked, drained beans. Overly wet beans make the mixture soggy—cool them to room temperature before using.
- Toast whole spices. Lightly toasting fennel seeds, smoked paprika, and dried thyme in a dry skillet brightens their flavor.
- Mix thoroughly. Combine ingredients evenly—use your hands or a food processor to form a uniform, slightly sticky dough for consistent texture.
- Rest before shaping. Letting the mixture sit 10–15 minutes hydrates the gluten and starch and makes shaping easier.
- Shape consistently. Keep sizes uniform so sausages cook and set evenly.
Recipe Variations
Customize the flavor and texture with these simple swaps:
- Extra spicy: Add 1–2 tsp red chili flakes or a diced jalapeño.
- Extra smoky: Increase smoked paprika to 2 tsp or add 1 tsp liquid smoke.
- Breakfast style: Add 1 tsp ground sage and a pinch of nutmeg; increase maple syrup slightly for a sweet-savory note.
- Sweet & savory: Stir in 2 tbsp finely chopped apple or grated carrot for natural sweetness and moisture.
- Gluten-free: Replace vital wheat gluten with a blend of rice flour and tapioca or a gluten-free flour mix, and swap soy sauce for coconut aminos; expect a different texture.
Serving Suggestions
These vegan sausages are versatile: slice and pan-fry for a breakfast skillet, place in a bun with toppings, or add to pasta, stews, and grain bowls. They pair well with roasted vegetables, mashed potatoes, vegan gravy, or plant-based mac and cheese.
Storage Directions
- Refrigerate: Store cooked, cooled sausages in an airtight container for up to 5 days.
- Freeze: Layer cooled sausages between parchment paper in a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in a skillet over medium heat, microwave in 30-second bursts, or bake at 350°F (175°C) for about 10 minutes for a crisper exterior.
More Vegan Sausage Recipe Ideas
- Chipotle Sausage Chili
- Vegan Red Beans and Rice
- Sausage and Pepper Pizza (vegan)
- Vegan Mushroom Jambalaya
- Sweet Potato Breakfast Burrito
Recipe Card
Vegan Sausages
Ingredients
- 1 cup cooked beans or lentils (I used red beans)
- 1/4 cup vegetable broth (or 1/4 cup water + 1/4 tsp vegetable bouillon paste)
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 1/2 tbsp soy sauce or tamari
- 1 tbsp mellow (white) miso
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1 tsp red chili flakes
- 1/4 cup minced yellow or red onion
- 2 tbsp nutritional yeast
- 1 tbsp potato starch
- 3/4 cup vital wheat gluten
Instructions
- Mash the cooked beans or lentils in a large bowl until mostly creamy with some texture remaining.
- Stir in the broth, maple syrup, oil, soy sauce, and miso until combined.
- Add smoked paprika, thyme, fennel, black pepper, red chili flakes, and minced onion, then mix well.
- Fold in nutritional yeast, potato starch, and vital wheat gluten until a uniform dough forms.
- Divide the mixture into four portions and shape into links or patties, packing tightly. Wrap each in aluminum foil and seal the ends.
- Steam stovetop: place wrapped sausages in a steam basket over about 1 inch of simmering water, cover, and steam 45 minutes. For an Instant Pot, pressure cook on High for 20 minutes with 1 cup water and a steam basket.
- Chill wrapped sausages in the refrigerator for at least 3 hours or overnight to firm up before slicing and cooking further if desired.
Notes
Storage Directions
- Refrigeration: Store cooked, cooled sausages in an airtight container for up to 5 days.
- Freezing: Freeze in a container separated by parchment for up to 3 months; thaw overnight in the fridge.
- Reheating: Reheat in a skillet, microwave in short bursts, or bake at 350°F for about 10 minutes for crispness.
Recipe Pro-Tips
- Use well-drained, room-temperature beans to avoid a soggy mixture.
- Lightly toast whole spices for more intense flavor.
- Mix thoroughly so spices and binders are evenly distributed.
- Let the mixture rest 10–15 minutes before shaping to hydrate the gluten and starch.