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
Equipment
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
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