Vegan Sausage Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My homemade Vegan Sausage recipe works great as an appetizer or a main dish when paired with sides. I make it using lentils, oats, and a mix of spices that give it the hearty flavor my family always loves. Plus, it’s perfect for meal prep and really easy to make if you follow my simple step-by-step instructions.
Who else is tired of spending so much on store-bought sausages loaded with processed ingredients and hidden gluten? I know I was! That’s exactly why I started making my own. My homemade vegan sausage is made with wholesome ingredients and it’s a much healthier option, plus it’s totally safe for my gluten-free family, just like my vegan gluten-free sausage balls recipe.
Once I started making them over and over again and realized how easy and tasty they were, puff… that was it, I never went back. They taste so much better, and I love that I get to control exactly what goes in, from the lentils and oats to the perfect mix of spices.
👩🏽🍳 Why I Love This Recipe
I love this vegan sausages because I can serve them with breakfast, slice them up for appetizers, or make them the star of a main dish. Honestly, what more reason do I need to love this recipe? Ha, it’s become a regular in our house for a GOOD reason.
Some days I roast a tray of veggies, warm up a few sausages, and call it dinner. Other times, I’ll slice them into a pasta sauce or wrap them in a tortilla with some greens and mustard for a quick lunch. The spices in this recipe seriously make all the difference. Fennel, oregano, thyme, and a bit of smoked paprika give the sausages that classic flavor I was looking for, all from simple pantry ingredients.
And honestly, what makes this vegan sausage recipe a keeper is how practical it is, I can cook the sausages in a pan or steam them if I want a firmer texture. They store well in the fridge, freeze perfectly, and reheat without falling apart. It’s an easy, healthy recipe made with ingredients that do more than just taste good, and I really can’t wait for you to try it!
🥘 Ingredients
To make this sausage completely plant-based and gluten-free, these are the ingredients I use. However, I’ve included a couple of options you can switch up in the variations section.
Veggies and aromatics: I use mushrooms, onion, and garlic to build savory foundation with great texture.
Oil: I sauté everything in a little oil or veggie broth also works to soften the veggies.
Spices and herbs: I use crushed red pepper, basil, oregano, thyme, fennel seeds, black pepper, and smoked paprika to give the sausages a well-seasoned taste with a nice amount of spice.
Liquids and seasoning: A splash of tamari which is gluten-free or you can use soy sauce as susbtitution, and I adjust the salt to taste depending on what I’m serving it with.
Texture and protein: Gluten-free oats, walnuts, and lentils bring protein and that hearty texture I love.
🔪 How To Make
Every time I make this plant-based sausage, I double the recipe because it’s just that good, and more importantly, it’s healthy to serve my whole family all the time. Here’s how I make it:
Cook the veggies and spices: I sauté the mushrooms, onion, and garlic in a little oil or veggie broth for about 5 minutes until they start to soften. Then, I stir in the basil, oregano, thyme, fennel, red pepper, smoked paprika, black pepper, and tamari sauce, and cook for another 2 to 3 minutes until the liquid cooks off. I set the mixture aside to cool.
Blend the dry mix: I add the oats and walnuts to a food processor and pulse until they’re crumbled.
Finish the mix: I add the cooled sautéed mixture and the lentils to the food processor, then pulse until everything comes together into a crumbled, dough-like consistency.
Shape the sausages: I divide the mixture evenly and shape it into 8 sausage-style links using my hands.
For a firmer texture: I wrap each sausage link in parchment and foil, then place them in a steamer basket over a pot with a few inches of water. I steam them for 45 to 60 minutes, checking the water level and adding more if needed. The longer they steam, the firmer they turn out.
Serve: Once they’re done steaming, I either pan fry them for a crisp outside or enjoy them as they are. The texture gets even better as they cool.
Extra cooking: I like to pan fry, grill, or air fry the sausages right before serving to give them a perfect golden finish. You can cook directly on a pan with a drizzle of oil, rotating every 3-4 minutes.
💭 Expert Tips
My #1 Secret Tip for making this vegan sausage recipe is to stop blending while the mixture still has some texture. If I blend it too much, it turns into a paste and the sausages lose that hearty bite I love. Keeping it crumbled gives them the perfect consistency every time.
Other Tips To Keep In Mind:
- Steaming: I steam the sausages when I want a firmer texture. The longer they steam, the more they hold their shape, and I always keep an eye on the water so it doesn’t run out.
- Cooling: No matter how I cook them, I let the sausages cool for a bit before serving. The texture always sets better once they’ve had time to rest.
- Don’t skip the resting time: After blending, I let the mixture sit for at least 5 to 10 minutes. This gives the oats time to absorb moisture, which makes shaping easier.
- Use a nonstick surface: When pan frying, I use a nonstick pan or lightly oil the surface so the sausages don’t stick and tear.
- Shape with damp hands: I wet my hands just a bit before shaping the sausages.
📖 Variations
Over the last year, I’ve been testing different flavors by either switching out or adding a few extra ingredients. These are some of my favorites so far, and honestly, they all taste great!
Breakfast sausage variation: I skip the basil, oregano, and fennel and add 1 teaspoon each of sage and rosemary instead. It gives the sausages that classic breakfast flavor.
Bratwurst-style: I use these instead of the original seasoning, 1 teaspoon caraway seeds, ½ teaspoon nutmeg, 1 teaspoon dried onion, and ½ teaspoon coriander. The flavor is fenomenal, just like traditional bratwurst.
Smoky flavor: I add about ½ teaspoon of liquid smoke when I want that extra smoky taste. It works really well when I’m grilling or pan frying.
🍽 Serving Suggestions
Now that you’ve got this delicious gluten free vegan sausage recipe down, you can make it anytime and use it in all kinds of meals. Here are a few recipes I love pairing them with:
Side dishes: I love serving these sausages with maple roasted brussels sprouts or my vegan mushroom bacon. A fresh salad like this cucumber tomato avocado salad always makes the plate complete.
Dipping sauces: When I eat these sausages on their own, I like to dip them in my vegan white cheese sauce, my favorite vegan mayo, or this healthy garlic aioli.
🧊 Storage Directions
Refrigeration: I store the cooked sausages in an airtight container in the fridge, and they keep well for 3 to 5 days.
Freezing: I wrap the raw sausages in parchment and foil, then store them in an airtight container up to 3 months. I’ve also frozen them after steaming or frying, and both ways work great. Once defrosted, I might reshape them a little if needed.
Reheating: I usually reheat them in a skillet over medium heat for the best texture. They also warm up nicely in the air fryer, toaster oven, or even in the microwave.
❓Recipe FAQs
Can I make the mixture ahead of time?
Yes, I often prep the sausage mixture the night before, especially if I know we’re going to have a busy day ahead. I mix everything up, pop it in the fridge, and by the next day, the flavors are even better and the texture is perfect for shaping.
Do I have to steam the sausages?
Not at all. I pan-fry them often when I want to keep it quick. Steaming gives a firmer texture, which is great for grilling or reheating later, but both ways turn out delicious.
What if the mixture seems too wet or too dry?
There have been times when the mix felt off. If it’s too wet, I add a little more oats. If it’s too dry, I drizzle in a bit of tamari or broth. It’s easy to fix, and once you get the hang of it, you’ll know what to look for.
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📋 Recipe Card
Vegan Sausage Recipe
My homemade Vegan Sausage recipe works great as an appetizer or a main dish when paired with sides. I make it using lentils, oats, and a mix of spices that give it the hearty flavor my family always loves. Plus, it’s perfect for meal prep and really easy to make if you follow my simple step-by-step instructions.
Servings: 8
Calories: 196kcal
Ingredients
- 2 cups chopped mushrooms
- ¾ cup chopped yellow or sweet onion
- 2 cloves garlic , chopped
- Your favorite oil for sautéing veggies , or veggie broth if not using oil
- 1-2 teaspoons crushed red pepper , depending on heat level you want
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon fennel seeds
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika , optional for smoky flavor
- ¼ cup tamari , or soy sauce if not gluten free
- 1 cup oats , gluten-free if needed (see note)
- ¾ cup walnuts
- 1 ½ cups precooked lentils
- ¼ teaspoon sea salt , this is optional if you feel you want more salt
Equipment
Instructions
- Saute mushrooms, onion and garlic in a drizzle of oil or veggie broth until they begin to get soft, about 5 minutes.
- Add the basil, oregano, thyme, fennel, red pepper, smoked paprika if using, black pepper and soy sauce. Cook about 2-3 minutes until no liquid remains. Set aside to cool.
- Meanwhile put oats and walnuts into a food processor and blend until crumbled.
- Add in the sauteed mixture and lentils. Pulse until you get a crumbled but dough like consistency. If you want more texture don’t blend into a paste but keep it crumbled.
- Allow mixture to set about 5-10 minutes so the oats can soak in some liquid (you can also do this after you shape into sausages as well). I use this time to clean up a bit.
- Shape into 8 sausage like links.
- Here you have two choices. You can cook directly on a pan with a drizzle of oil, rotating every 3-4 minutes so the whole thing gets brown and cooked. Allow to cool so the texture will set before eating.
- If you want a more firm consistency, then wrap each link in some parchment and then foil. Place in a steamer basket in a pot with a few inches of water at the bottom. Steam for about 45-60 minutes. The longer you steam the firmer they will get. Make sure to check the water level and refill as needed.
- You can then pan fry after or eat as is! The texture sets more as it cools.
Notes
- My #1 Tip for making this vegan sausage recipe is to stop blending while the mixture still has some texture. If I blend it too much, it turns into a paste and the sausages lose that hearty bite I love. Keeping it crumbled gives them the perfect consistency every time.
- Steaming: I steam the sausages when I want a firmer texture. The longer they steam, the more they hold their shape, and I always keep an eye on the water so it doesn’t run out.
- Cooling: No matter how I cook them, I let the sausages cool for a bit before serving. The texture always sets better once they’ve had time to rest.
- Don’t skip the resting time: After blending, I let the mixture sit for at least 5 to 10 minutes. This gives the oats time to absorb moisture, which makes shaping easier.
- Use a nonstick surface: When pan frying, I use a nonstick pan or lightly oil the surface so the sausages don’t stick and tear.
- Shape with damp hands: I wet my hands just a bit before shaping the sausages.
Nutrition
Calories: 196kcal | Carbohydrates: 24g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 343mg | Potassium: 482mg | Fiber: 7g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg
