These delicious, wholesome, vegan sausages are the perfect addition to a mid-week meal, BBQ, or potluck. With a soft and flavorful interior and slightly crisp exterior, this vegan Italian sausage is sure to leave an impression. Plus, this recipe is meat-free, gluten-free, dairy-free, low-fat, plant-based, and can be made nut-free, too, if preferred!
Gluten Free Vegan Sausage
When it comes to meat alternatives, I err on the side of ‘it doesn’t have to taste exactly the same to be delicious.’ This vegan sausage recipe (aka vegan Bratwurst) combines beans, nuts, oats, and several seasonings to create a delicious vegetarian sausage that definitely isn’t trying to emulate meat, but doesn’t need to when it tastes this good.
This recipe is everything that a veggie sausage needs to be in my eyes; hearty, healthy, and packed with flavor! It’s amazing what white beans, walnuts, oats, and seasonings can do for creating a meatless sausage.
Plus, this recipe doesn’t contain wheat gluten (seitan) like most other vegan recipes. This makes it perfectly safe for people who have a gluten allergy!
This vegetarian sausage recipe is also incredibly versatile – allowing you to adjust the seasonings to your own tastes too and even swap out ingredients for your dietary needs (such as swapping the nuts for seeds). Want sausages that are spicier, or smokier? – No problem!
And, of course, they taste delicious anywhere that you would use any other sausage (or vegan Bratwurst, as I call them). Serve as a vegan hot dog, at a BBQ, in wraps, with mash, etc. In fact, there are so many options that I’ve included a list of potential serving ideas below if you want some ideas.
This Recipe Is:
- Meat-free
- Dairy-free
- Vegan
- Gluten-free
- Can be made soy-free
- Low-fat
- Can be also made nut-free
- Packed with fiber, protein, and several vitamins & minerals (from the white beans)
- Healthy
- Hearty & satisfying
- Versatile
How To Make The Best Vegan Sausage
The recipe simply relies on some blending, forming, steaming, and frying! There are even different ways of cooking these veggie sausages, depending on how you prefer them.
Step 1: Mix the ground chia seeds and ¼ cup water in a small bowl and allow to thicken for five minutes. If you don’t have ground chia seeds, then you can grind them yourself with an electric spice/coffee grinder or blender for a few seconds.
Step 2: Meanwhile, rinse the canned white beans thoroughly in a sieve, then drain and pat dry with a paper towel.
Step 3: Pulse the oats and walnuts in a food processor or blender. Only pulse, rather than run the machine continuously as you want the ingredients to retain texture rather than turning into a ‘flour.’
Step 4: Add all the remaining ingredients to the food processor/blender and pulse again to combine.
Step 5: Form 6-7 sausages with your hands. The mixture shouldn’t be too sticky, but if it is, then a sprinkling of oat flour should help. Once formed, place the vegan brats on a dish lined with parchment paper and leave to chill in the fridge for 20 minutes.
Step 6: Wrap each sausage in some parchment paper and tin foil and twist the ends, like a candy wrapper. Then, place in a steamer basket/pan (I cooked them in a large pot with a sieve and lid on) and steam for around 35 minutes. See step-by-step photos.
Once cooked, you can serve immediately, pan-fry, or even grill for a crispy result! You could also add a vegan sausage casing (see method below).
Pan-Fry Method:
Brush the sausages with a little oil on each side and then add to your preheated skillet. Lightly fry for around 7-10 minutes, turning a few times, until lightly browned, and enjoy!
For sausages that really hold up to BBQ grilling:
After steaming the sausages, allow to cool to room temperature. Chill in the fridge for a bit until they firm up, and then grill. This method really helps them to maintain a firm texture and not fall apart on the grill.
Vegan Sausage Casing
This step is totally optional, however, you can easily make a sausage casing with rice paper sheets!
Yes, the same ingredient used to make delicious summer rolls/spring rolls can also be used as a fantastic vegan sausage casing.
Rice paper sheets completely transform in texture, when fried, and add that delicious light crisp. Plus, rice paper wrappers are gluten-free! Meaning this will still remain a gluten-free vegan sausage, to fit multiple dietary needs.
You have the choice of using the classic white rice paper or brown rice paper wrappers that will affect the look and, subtly, the taste of the sausages.
How To Make The Casing (Optional Method)
Follow steps 1-6 as stated above.
- To make the casing add lukewarm water to a large bowl. Dip a rice paper sheet into the water, one at a time, for 5 seconds, and allow the excess water to drip off. Then place the sheet on a cutting board lined with oiled parchment paper.
- Place a steamed sausage onto the damp ripe paper sheet and fold it over the sausage once, then fold the sides in and continue to roll it, like a cigar. Repeat this step with the remaining sausages.
- Preheat a large skillet over medium heat. Brush the sausages with a little oil on each side and then add to the pan. Lightly fry for around 7-10 minutes, turning every minute or so, until heated through.
How To Serve
If you want to serve these ‘vegetarian bratwurst’ style, then you can serve as a sandwich or vegan hot dog in a bun. Add mustard (lots of it!), onions, and several other options of toppings and sides.
Some of my favorites for serving alongside vegetarian brats include German Sauerkraut, Potato Salad, and this Keto Coleslaw.
You can also serve these veggie sausages for breakfast and brunch dishes. Such as alongside Vegan Scrambled Eggs, and with other breakfast favorites.
I also often add them to a number of my favorite hearty mid-week meals, including this Vegan Mushroom Risotto, Lentil Stew with mashed potatoes, and alongside this Quinoa Pilaf with vegetables.
You could also slice and serve with salads and pasta dishes, on top of pizza, or prepare and vegan casserole dish, along with tons of other options!
How To Store
Store any leftover vegan sausages in an airtight container in the refrigerator for up to six days.
I haven’t yet tried to freeze these, so I can’t guarantee results upon thawing. However, they should be freezer-friendly (just make sure that they’re steamed and not touching when being frozen).
Recipe Notes & Variations
- You can use canned beans or soak and cook dry beans, e.g. in an Instant Pot. See this method, how to cook dry beans.
- You could also experiment with the type of bean you use. I love white beans for their neutral flavor and versatility. However, kidney beans or pinto beans could also be delicious.
- Replace the walnuts with another nut or seed of your choice, i.e., sunflower seeds or pumpkin seeds.
- You could also use breadcrumbs (regular or gluten-free) in place of the oats. Buckwheat groats should be fine too.
- Feel free to adjust the seasonings to your taste. For more spice: add some crushed chili or more cayenne pepper. More smokiness: add a few drops of liquid smoke.
- For even more of a vegan Italian sausage flavor, then you could add some sun-dried tomatoes alongside the tomato puree.
- You can also serve these as burger patties by shaping into patties. In fact, this recipe was adapted from my Vegan Black Bean Burger.
If you give this vegan sausage recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing your recreations.
Vegan Sausage
Ingredients
- 1 1/2 cups (270 g) white beans from one 15 oz can, drained and rinsed (see notes)
- 1 cup (90 g) oats (gluten-free if needed)
- 1/2 cup (60 g) walnuts (see notes)
- 1/2 medium (60 g) onion chopped
- 3 garlic cloves minced
- 3 chia eggs (3 tbsp ground chia seeds + 1/4 cup water)
- 1 flat Tbsp tomato paste
- 1 1/2 Tbsp tamari or soy sauce or coconut aminos
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp Italian seasoning
- 3/4 tsp sea salt or less/more to taste
- 1/2 tsp ground cumin
- 1 pinch of cayenne pepper or more to taste
- Black pepper to taste
- 1/2 tsp fennel seeds optional
Instructions
- You can watch the video in the post for visual instructions.In a small bowl, mix the ground chia seeds with 1/4 cup of water and set the mixture aside for 5 minutes to thicken. Note: You can blend whole chia seeds in an electric spice/coffee grinder or blender for a few seconds if you don't have ground chia seeds.
- In the meantime, rinse the canned white beans very well in a sieve, then drain them and pat dry with a paper towel. Make sure they aren't wet at all.
- Process the oats and the walnuts in a food processor or blender (use the pulse function, as they should still have some texture and not turn into fine flour).
- Add all the other ingredients to the food processor and pulse again. Don't over-process the mixture, or it will be mushy. The mixture shouldn't be sticky, but if it is, simply add some flour (e.g. oat flour).Tip: You could freeze the mixture for about 10 minutes, then it will be easier to shape it into sausages.
- Form 6-7 sausages with your hands (I used 1/3 cup of the mixture per sausage). Place the sausages on a large plate lined with parchment paper and transfer the plate to the fridge for about 20 minutes.
- Wrap each sausage in some parchment paper and tin foil* (see note below) and twist the ends, like a candy wrapper. Then, place them in a steamer basket/pot (I used a large pot with a sieve) and steam for around 35 minutes. See step-by-step photos in the blog post.*Do not throw away the tin foil and use it again in the future. Or use a silicone sausage mold in your steamer basket instead.
- Once cooked, you can serve immediately, pan-fry, or even grill for a crispy result!Pan-Fry: Preheat a large skillet over medium heat. Brush the sausages with a little oil on each side and add them to the pan. Fry for around 7-10 minutes, turning occasionally until browned and heated through.
- Enjoy with mustard, BBQ sauce, or serve in a burger bun like a hot dog! Read the blog post to find out how you can grill them or make a vegan sausage casing.
Notes
- Beans: You can use canned beans that are already cooked or cook dry beans until soft.
- Walnuts: You can use nuts of choice or seeds like sunflower seeds.
- Chia eggs: Flax eggs (3 tbsp ground flax seeds with 1/4 cup water) should be fine too but you'll most likely need to add a little more oat flour because chia seeds absorb more water.
- Oats: You could use buckwheat groats instead of oats.
- Add a few drops of liquid smoke for a smoky flavor.
- Store leftover sausages in an airtight container in the refrigerator (up to 6 days).
- Read the blog post above for more helpful tips, serving suggestions, step-by-step photos, etc.
- Recipe adapted from my Vegan Black Bean Burger. Rice wrapper inspiration (optional method) from Nutmegnotebook
Nutrition information is an estimate and has been calculated automatically
CJ
Tried them, followed to the letter. They are mushy. Not as mushy as refried beans but close. Even after cooking in a skillet with oil to brown, middles are mushy. That being said they are delicious. I plan on adding some methylcellulose like Beyond and Impossible, that should firm them up.
Ela
Hi CJ, they weren’t mushy when I made them. Did you also steam them? 🙂
cj
Ela, yes. They just never firmed up. I wouldn’t expect them to, everything in the recipe gets softer as it is cooked. Without a solid binder they aren’t going to have any bite to them. Still very tasty.
Jeff
I have found that when steaming sausages and burgers made with oat and beans it is crucial to let them cool after steaming. They firm up after cooling and then hold up to frying or grilling very well. The batter cannot be too wet when starting. It is possible that the steam didn’t get to them as wrapped. We don’t wrap our sausage burgers that basically use the same ingredients but we let them cool for over 30 minutes after steaming.
Ela
That’s a great tip, Jeff – thanks for sharing. 🙂
Mandi
Mine turned out mushy too. What oats did you use? Rolled, steel cut?
Ela
Hi Mandi, I used rolled oats! Were your beans may be too wet? If so, that might have been the reason.
The mixture will also firm up if you place it in the fridge for a few hours. I hope this helps. 🙂
Deb
I just made your sausages, they are chilling in the fridge. Can’t wait to steam. Then onto the next step, EATING! They look so good, smell great, and very very exciting to make!!!
Ela
Great, enjoy! 🙂
Paul
I confirm freezing. Cook steam, cool, freeze on a plate and parchment paper, put in the freezer and the next day, put them in a bag freezing.
Ela
That’s awesome, Paul! Thank you. 🙂
Nils
Flawless. I had made several batches of vegan gluten hotdogs and I thought this one was gluten too. I realized it half way into the preparation ???? I’m a terrible but loyal reader: although I caught up with your actual recipe sloppily, owing to the fact that it’s a very forgiving recipe, I achieved fantastic results. I made it with dried tomatoes and oregano plus everything else that was on the recipe. Thank you so much for the great instructions! Can’t wait to check out the other recipes on your website!
ola
Hi. Can I put them on a stick and bake them over a fire or they will fall apart?
Ela
Hey! It might work, but you need to steam them first.
Diana L.
Beyond, Sweet Earth and Lightlife all produce plant based sausages using pea protein, that have both the taste and texture of real sausage. This recipe has the texture of refried beans and doesn’t taste much like sausage either – still, I appreciate that it uses walnuts instead of oil. I can’t figure out why there aren’t any recipes for a vegan sausage using pea protein. I haven’t been able to find one.
Ela
Hi Diana, this recipe doesn’t have the texture of refried beans, once you steam the “sausages”. I try to create recipes with easily accessible ingredients like beans and nuts, etc. Not every person has pea protein at home or likes the taste of it. Those brand products contain tons of oils like refined coconut oil which will improve the taste and texture of the end result. However, I am not using a lot of oil in my recipes, that’s why they are healthier, but of course, they can’t be as perfect as the “original” at the same time.
Maybe I will attempt making a recipe with pea protein in the future, who knows. 😉
Magy
Hi! I have been looking for a good vegan/gluten free sausage recipe for what seems like forever now… these look amazing and just what I have been searching for! There is one adjustment that I would need to make though, and I think it would be better to get your thoughts on it: I have an allergy to all kinds of pepper, so would be unable to add either the cayenne or the paprika. Do you think they would still be good? Thanks and love all of your recipes!
Ela
Yes, they should still taste good. 🙂
Magy
I just made these for my birthday for some family/friends, and they are INCREDIBLE! I left out the peppers and heaped the other spices (instead of one tsp I used one heaping tsp) and no one could stop raving! I will be making these again and again, thank you SOO much, Ela!
Ela
Yay, that’s awesome! So glad you liked them. 🙂
Jo Hughes
I just made these. They were really good. Held their shape fabulously. I oven cooked for about 15 after steaming. I’ll try pan fry next time for extra texture. Very tasty. The first vegan sausage I’ve made. I’m hooked. Thank you.
Ela
Yay, that’s awesome! I am so glad they turned out great. 🙂
Jo Chapman
There shouldn’t be a problem if I flax instead to chia for the eggs, right?
Ela
Hi Jo, I think it should be fine. In my opinion, chia is a better binder, but flax is ok too. 🙂
Deb
Hello I made these sausages today and they were very stodgy and stuck to roof of mouth. Any tips for this please cuz apart from that they tasted lovely. I did put them back on the stove and steamed them a bit longer but made no difference.
Ela
Hi Deb, I am not sure why this happened, as mine didn’t stick to the roof of my mouth. Maybe try steaming them shorter next time? 🙂
Hannah
Can I use black beans instead?
Ela
Yes, that’s no problem. 🙂
Hannah
I tried it and the flavor was so good but the texture was a bit weird.
Jean Heath
Found this recipe yesterday and made them straight away – they were delicious. Going to try black beans tomorrow along with a variety of spices ae like Indian flavours so will try those. Thanks for the recipe
Ela
Awesome! I am so glad they turned out delicious. Thanks for your feedback! 🙂
Eowyn
Could I make that’s ahead and freeze? If so before or after steaming?
Ela
Hi Eowyn, I tried it after steaming, and it worked well. 🙂
Fatima
Hello
I have just tried them they turned outbgreat! Have you tried freezing them after they are steemed?
Ela
Hi Fatima! Yes, I have tried that, and it worked fine. 🙂
Tim
Hi Ela. Could this recipe be used in a sausage press and put into cellulose casings?
Ela
Hi Tim, that’s a good question, but I am not sure, since I never tried it. Sorry. 🙂
Janet Paula
I made them and they came out fine. As I never tasted the meat ones, I really don’t know what they should taste like, But, my daughter really liked them. I used brasil nuts and buckwheat groats. I have one question: Why are they steamed? Is it to cook the groats? I did leave out the dried onions because I didn’t have any. By the way, since you have onion and garlic in the recipe, why is it needed.
Ela
Hi, you need to steam them for the texture! The fresh onion is for the taste. 🙂
Michael Foret
could these work in a soup or liquid heavy dish with out breaking apart?
Ela
Yes, they are quite firm after steaming, so you could also use them in a soup. 🙂
Michael Foret
wonderful. thank you so much. this will be great for a traditional gumbo.
Ela
You are very welcome, Michael. 🙂
Diane B.
I didn’t have enough liquid to mix them in a blender, and even my food processor would only blend the very bottom. Did I do something wrong? There isn’t much liquid in the ingredients, do you add a little water or something when blending it? I finally got out the potato masher, lol, I’m dying to try these, they look so good.
Ela
Hi Diane! No, I didn’t add more liquid, since the beans, tomato paste, and chia eggs added enough moisture. Maybe try blending in batches and see if that works better? 🙂
Patrycja
Another great recipe!
Thank you 🙂
Ela
I am glad you liked it, Patrycja. 🙂
riza
Hello! I tried making these today. I didn’t quite like how they taste. They are quite bland and weird-tasting for my palate. They look great though and formed really well. Could it be because I’m not used to eating plant-based sausages?
Ela
Maybe, I don’t know. So far I received nothing but great reviews, but every taste differs. You can add more seasonings next time. 🙂
Orla
I added some liquid smoke, miso paste, msg, some onion chutney and thought it tasted much better / less bland after those additions – leave out the onion chutney if you haven’t got it, same goes for the rest of the ingredients i mentioned – though i would say the liquid smoke is pretty essential to making it taste really good – at least to me – you could try sub the liquid smoke with bbq sauce since it has a smoky flavour too.
Mara
I made these tonight, I just want to let you know that me and my husband (who loves meat) absolutely love them! Wow!!!
I tried them with mashed potatoes and bakes butternut squash, apples and brown sugar
Absolutely amazing, worth putting it in my book for my children and grandchildren to enjoy!
Ela
Wow, that’s awesome, Mara! I am so glad you love them. 🙂
Janelle Mulvihill
What can I use instead of parchment paper? That is not sold where I live.
Ela
You can use wax paper or any other type of baking paper (I don’t know what’s available where you live).
Marlene Van Hooser
Have you looked at Wal-Mart? I found it in the same section as the wax paper, and aluminum foil.