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A close-up shot of cooked vegan sausage on crinkled parchment paper.
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5 from 2 votes

Vegan Sausages

Enjoy savory, homemade vegan sausages made with beans and flavorful spices. A satisfying and versatile plant-based option for any meal!  
Prep Time15 minutes
Cook Time45 minutes
Chilling Time3 hours
Total Time4 hours
Course: Main Course
Cuisine: American
Servings: 4 sausages
Author: Jenné Claiborne

Ingredients

  • 1 cup cooked beans or lentils I used red beans
  • ¼ cup vegetable broth or ¼ cup water + ¼ tsp vegetable Better than Bouillon paste
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 ½ tbsp soy sauce
  • 1 tbsp mellow miso also known as white miso
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp black pepper
  • 1 tsp red chili flakes
  • ¼ cup yellow or red onion minced
  • 2 tbsp nutritional yeast
  • 1 tbsp potato starch
  • ¾ cup vital wheat gluten

Instructions

  • Place the cooked beans or lentils in a large mixing bowl. Using a fork, mash them until they are creamy, but still maintain some texture.
  • Add the broth, maple syrup, oil, soy sauce, and miso. Stir well to combine.
  • Add the smoked paprika, thyme, fennel, black pepper, and red chili. Stir well to combine. Stir in the onion.
  • Add the nutritional yeast, potato starch, and wheat gluten and stir until thoroughly combined.
  • Divide the batter into quarters and form each section into a sausage link or patty shape. These can be as small or as large as you’d like. Make sure to pack the batter tightly as you shape it.
  • Wrap the shaped sausages tightly in aluminum foil, and wrap the ends to seal the sausage inside. Repeat with the remaining sausage batter.
  • Stovetop Steaming: Add 1 inch of water to the bottom of a saucepan, and insert a steaming basket. Place the wrapped sausages in the steaming basket, and cover the pot with a lid. Steam the sausages for 45 minutes. Check the water level about halfway through to ensure it hasn’t evaporated. Depending on the type of steaming basket you use, you may be able to use more water in the pan.
  • Instant Pot Steaming: Pour 1 cup of water into the Instant Pot and cover with a steam basket. Lock the lid in place and pressure cook on High or Max for 20 minutes. Select Cancel to turn the machine off. The steam can be released naturally, or you can do a Quick Pressure release if more convenient. Carefully remove the sausages from the steam basket (be careful not to burn yourself).
  • Place the sausages, still wrapped in aluminum foil, in the fridge to firm for 3 hours or overnight. You could eat them right away, but their texture will be less meaty and firm until they set.

Video

Notes

Storage Directions
  • Refrigeration: Cooked and cooled vegan sausages can be stored in an airtight container in the refrigerator for up to 5 days. 
  • Freezing: Place cooled sausages in a freezer-safe container separated by parchment paper to prevent sticking. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Reheat vegetarian sausage in a skillet over medium heat or the microwave in 30-second cooking bursts until warmed through. For a crispy texture, reheat in an oven preheated to 350ºF for about 10 minutes. 
Recipe Pro-Tips
  • Pre-cook beans. Ensure the beans or lentils are fully cooked and well-drained before mixing them into the sausage base. Overcooked or wet beans can make the sausage mixture too soggy. For the best results, use beans cooled to room temperature. 
  • Toast spices for extra flavor. To intensify the flavors, lightly toast the fennel seeds, smoked paprika, and dried thyme in a dry skillet over medium heat before adding them to the mixture. This step enhances their natural oils and aromas.  
  • Properly mix the ingredients. Combine all the ingredients thoroughly to ensure an even distribution of spices and binders. Use your hands or a food processor to mix until the dough is uniform and slightly sticky. This helps achieve a consistent texture throughout the sausages. 
  • Rest the mixture. If you have time, let the sausage mixture sit for about 10-15 minutes before shaping. This allows the vital wheat gluten and starch to fully hydrate and firm up, making it easier to shape the sausages. 
  • Shape evenly. For uniform cooking and texture, shape the sausages uniformly. They will cook the most evenly when they are around the same size.
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Nutrition

Calories: 244kcal | Carbohydrates: 27g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 614mg | Potassium: 406mg | Fiber: 6g | Sugar: 7g | Vitamin A: 689IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg