Vegan Sausages

This sausage is a great way to add some spice to your menu. You can use these in soups, you can grill them, or just lightly brown them in skillet and serve with some beans and rice.

See below to make a Chorizo flavored sausage. As always, make these according to the recipe for your first time and then adjust the spices to your liking on your next try.

These come together really fast, just one bowl. I use an Instant Pot to cook mine, but any steamer will do.

I think the beans add a better texture to the sausages rather than making them with just vital wheat gluten. I like the chewiness of these and they hold together in soups and stews.

Vegan Sausage

Vegan Sausages

Course Barbecue, Brunch, Lunch, Main Dish, Stew, World Recipes
Cuisine American, Caribbean, Italian, Latin, Spice It Your Way!
Servings 4 Sausages


  • 1/2 cup cooked white beans rinsed and drained, great northern or navy
  • 1 cup vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon Tomato Paste to make oil free, omit olive oil and add 2 tbsp tomato paste
  • 2 tablespoons soy sauce
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder or 2 cloves garlic, finely grated
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon teaspoons fennel seed crushed
  • 1/2 teaspoon red pepper flakes either omit, or add more depending on if you want your sausages spicy
  • 1 teaspoon Sweet Paprika
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Fresh black pepper
  • 1 1/4 cups Vital wheat gluten


  • You'll need 4 12" square sheets of tin foil. In a large bowl, mash the beans, make sure they are all mashed. Add all the other ingredients together in the order listed and mix with a fork. Knead the dough a few times to make sure it is all mixed well. This will give some texture to the sausages also.
  • Divide dough into 4 equal parts. Place each part of dough onto a tin foil square and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Twist the ends tightly.
  • Place wrapped sausages in Instant Pot and set on steam for 25 minutes. If using a conventional steamer, steam for 40 minutes. Let the sausages cool to room temperature in the steamer. This will make them juicier.
  • You can grill or fry them right away after cooling. Just refrigerate if you're not using them right away, or freeze them for longer storage.


I have made these with kidney beans also, you can use any bean you like, as long as you mash them up.
To make Chorizo sausages, substitute pinto or kidney beans for the white beans.  Add in 2 tbsp of tomato paste instead of one, omit fennel. Add 1 tsp red pepper flakes,  1 tbsp. lime zest, 1 tbsp smoked paprika in place of sweet paprika and 1 tbsp of rubbed sage, or 2 tbsp finely chopped fresh sage and 1/2 tsp cayenne pepper. More if you like it hotter. Follow same directions for forming and steaming.
Keyword beans, vegan, vegan sausage, Vital Wheat Gluten

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