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Want to know how to make vegan sausage that tastes better than store-bought? You’re in the right place! This simple recipe has the same delicious taste and texture as its conventional counterpart without any of the stuff you don’t want.
save this recipe!The Perfect Cookout Companion
Plant-based sausage is a divisive topic in the vegan world. Some people love it and want it to taste like its meaty counterpart, while others hate it. But the thing is, it’s actually quite easy to make your own vegan sausage recipe!
This way, you get to control the seasonings and make them taste just how you want. The process is a bit lengthy, but I promise it’s truly straightforward. If you’ve tried my seitan pepperoni, you’ll be familiar with the technique.
The “sausage dough” is kneaded and steamed to help it hold its shape, then dropped on the grill for those authentic vegan Italian sausage grill marks. Both vegans and meat eaters alike will enjoy these tasty links!
Here’s What You’ll Need
These vegan sausages don’t have many crazy ingredients going on, and the few you might not already have will definitely become new favorites! Jump to the recipe card for full measurements and instructions!
- Vital Wheat Gluten: Gives vegan sausage links structure and elasticity. You can buy vital wheat gluten online or in some health food stores.
- Vegetable Broth: This holds everything together. If you’re going for an even meatier flavor, you can try this vegan pork broth!
- Tomato Paste: Provides a rich color and umami (savory) taste.
- Soy Sauce: This is our umami and salty element!
- Seasoning: The seasoning selection in the recipe card gives a basic pork sausage flair.
- Liquid Smoke: This secret ingredient adds the perfect smoked flavor and some color.
Why Gluten?
Gluten gives structure to help the sausage links hold their shape and give them a nice bite!
Making Vegan Sausage Is Easy
It’s a little lengthy here, but it’s super simple. Set up all your wrappers first, and you’ll be a vegan sausage-making pro in no time.
Step 1: Make The Dough
Add all ingredients to a large bowl and combine well. Knead the dough on a clean surface until it becomes elastic.
Step 2: Shape The Sausages
Divide the dough into 15 equal-sized pieces and form into sausage shapes.
Step 3: Steam The Links
Set the wrapped sausages on the top of a steamer basket over a pot of water, cover, and steam for about 30 minutes.
Step 4: Grill The Sausages
Transfer the steamed sausages to an oiled grill pan or fire up the grill!
Recipe tips
Mise En Place: Cut out your parchment and foil and have them all set up! This way, you can set each sausage link right on top as you go. It’s easy to form them all and then twist them all at once.
Grill It Up: You can head outside to grill these, grab a cast iron grill pan, or even fire up the George Foreman. Grilling your links is a crucial step to give them a little bite!
Serve As A Kebab: Serve these vegan sausages kebab-style on our vegetarian cevapi!
Try these seasonings
You can easily change up the flavor with different seasoning blends like these:
- Vegan Italian Sausage: Use an Italian seasoning mix.
- Vegan Chorizo: Add a chorizo spice blend or fajita seasoning.
- Vegan Breakfast Sausage: Use our vegan breakfast sausage spice blend.
Grilling Season Must-Haves
Nothing beats burgers and sausages on the grill, especially when feeding a crowd! Pair your vegan sausages with some of these.
- Seitan Burgers: Maximize your ingredient purchase by using similar pantry items.
- Baked Avocado Fries: The combo of creamy and crunchy is unbeatable!
- Mediterranean Roasted Veggies: A delicious side made on the grill.
Easy Vegan Sausage (Better-Than-Storebought)
Ingredients
- 1 ½ cups vital wheat gluten, 180 g
- ½ cup vegetable broth*, 120 mL
- ¼ cup tomato paste, 50 g
- ¼ cup soy sauce, 60 mL
- 1 tsp each smoked paprika, garlic powder, onion powder, salt, coriander, black pepper
- 1 tsp liquid smoke, 5 mL
Instructions
- Dough: In a large bowl, stir together all ingredients until a ball forms. Transfer to a clean surface and knead for about 2 minutes until the dough is elastic and cohesive (it will still be lumpy, but that's okay!).
- Shape: Divide into 15 even pieces, then shape each piece into a log. Each log should be about ½ inch thick. Wrap each log tightly in parchment paper and aluminum foil**, making sure the foil overlaps so it doesn't open during cooking, then twist the ends to secure.
- Steam: Bring a pot of water with a steamer basket to a boil, then place wrapped sausages into the basket. Cover and let steam for 30 minutes. (Keep an eye on the water level to make sure water doesn't all evaporate.)
- Grill: Remove plant-based sausages from the basket and gently unwrap. Transfer to a well-oiled hot grill pan (or grill) and cook for about 5 minutes, turning often, until charred on the outside.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can these be made in the instant pot?
I haven’t tried this so I can’t say for sure, but I think it would be possible!
Hi I made these and reduced the recipe to 6 servings. I was fairly impressed by the outcome but the final texture is somewhat firm and rubbery for my liking. Perhaps I didn’t put enough liquid into the recipe? Do you think adding some olive oil into the mix would soften the texture? I certainly think it has great potential if I can get this right.
You could definitely try that! It won’t have quite the same “snap” as traditional sausage though.
This recipe was beautifully done. It’s easy to follow, I’ve made a few changes to it and it tastes so so good.
1. I used 1/2 tsp extra in the garlic, onion and paprika ONLY
2. I used 10ml of liquid smoke
3. I used 30ml of dark soy sauce and 30 ml of Chinese soy sauce.
4. I make 3 larger logs, wrapped it the same way mentioned and steamed it for 30 mins.
After I cut it into slices like pepperoni. It’s so yummy!! Thank you for sharing with us! Much love from Trinidad 🇹🇹
Thanks so much for sharing your revisions, Samantha! 😀
I am trying to stay vegan, I noticed the difference in my clothing and some times the way I feel. This will help me to save money. I am not a spring chicken. Thanks
How can I make this gluten-free and nut-free for allergies?
Hi Gail! This would be a pretty tricky one to make gluten-free, because the gluten is what gives the vegan sausage it’s chewy texture and structure. Sorry about that!
Looks so great
Thanks
I can’t hear sound on the video – maybe it’s my phone.
Can we freeze them ?
If so, would it be between the Steam and Gril steps ?
Yes! You can freeze them after steaming 🙂
Can I make the day before? I’m thinking of storing them in fridge after steaming then grilling the next day.
Yes! That’s a great plan. Enjoy!