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
Mauricio
Hi Ela,
This recipe looks fantastic, i wanted to ask for alternatives to oats, we don’t eat them. what would you suggest?
Maybe quinoa flakes would do the trick
Thanks for the wonderful recipe!
Ela
Yes, quinoa flakes sound good, I think it should work fine. 🙂
Brian Kelly
Hi Ela,
Couldn’t form the sausage shape, they kept falling apart. You made it look so easy in the video.
Regard
Brian
Ela
Sorry to hear it didn’t work for you, Brian. Maybe the mixture was too wet.
M
I tried this both with and without steaming so if I liked it I could know how good it’d be on a lazy day lol. The unsteamed version is similar to the texture of refried beans after biting it, and I did like how the steamed one was sturdier and held together.
Thank you for this recipe it was way better than the field brand sausages I got when I first turned vegan and it’s so hard to find wheat free ones.
Ela
Wow, that’s an amazing compliment! So happy, you like my recipe. Happy holidays! 🙂
Robert
I looked for the recipe pictured, the one with the gravy and mash, where can I find that?
Ela
Hi Robert, this is the recipe for vegan mashed potatoes (click on the link).
And this is the vegan gravy recipe. 🙂
Jane tran
Hi Ela
May i ask that did you make a video for making these sausages ? I made by reading the instruction
Ela
Hi Jane, I just uploaded the video! You can see it in the post now. 🙂
Jane Tran
Hi Ila I just finished making second time point love it thank you again
Ela
That’s so good to hear, Jane! 🙂
Stacy
Hello! These look amazing and I cannot wait to try them! We do not eat grains, so I am interested in your suggestion to use buckwheat groats but I am unsure how to use them in this recipe. Do I grind up uncooked buckwheat groats? Do I use them whole and cooked or uncooked?
Thanks so much!
Stacy
Ela
Hello Stacy, I would grind them up (uncooked) and use 90 grams (3/4 cup). I hope this helps. 🙂
Jenna
I have a question, I’m making cornbread stuffing and I don’t need them to be sausage shaped (it’s going to be pan fried and mixed together)
Should I steam them anyways and then cut them into pieces? Or should I pan fry it without shaping and steaming?
Any suggestions would be a big help,
Thank you!
Ela
Hi Jenna, I think you don’t need to steam them, but steaming does improve the texture a lot. If you just pan fry, they are much softer. 🙂
Richard Ventura
Will these hold up in a soup or will they get mushy and soft?
Ela
Hi Richard, if you steam them beforehand they should hold up in a soup. 🙂
Tan B.
I usually don’t leave comments, but I had to let you know that this vegan sausage recipe is so GOOD!! I have tried many vegan sausage recipes that was just “ok”. I cannot believe how tasty this recipe is. I plan on putting this sausage in my soups, pizza, or just eating it in a hot dog bun. Thanks again!!
Ela
Yay, that’s wonderful, Tan! I am so glad it turned out amazing. Thanks for leaving a comment. 🙂
Jane Trần
Hi ela I just finished making sausages . They came out perfectly ! Look exactly the one they sell at vegan shelves of the store . Soft , flexible …. not hard all ingredients combined, bind together …not dry , not mushy ,
Thank you thousand times to make this recipe for us
Ela
You are so welcome, Jane! I am glad you love them. 🙂
Gill
Hi Ela, i made these a while ago & they’ve been in the freezer. I cooked them this evening without defrosting them & they worked well, held their shape & didn’t stick to the pan. Fabulous recipe, thank you! Reading the comments, I think the people who found them mushy didn’t refrigerate them before steaming so that the mixture could firm up. I know the ‘skins’ are optional but didn’t find them necessary, they were perfect as is * I’ll definitely make them again & again
Ela
That’s amazing, Gill! Thanks so much for your helpful comment. Happy you love them! 🙂
Jane maihanh
May I ask what is chia egg? I only know chia seed thank you
Ela
Hi Jane, it’s ground chia seeds mixed with water, as mentioned in the recipe. 🙂
Kin B
Hi! I don’t have a steamer but I’d love to try this recipe. Is there another way I could steam the vegan sausages?
Ela
Hi Kin, I didn’t use a steamer, just a pot with a sieve and a lid. Check the step-by-step photo. 🙂
Kin B
Oh, I see, I skipped that. Thank you for your quick reply and directing me to the pics! I’m looking forward to trying this recipe. I’ll have to let you know how it turns out. Thanks
Ela
You are very welcome. Enjoy! 🙂
Stacey
Can you steam them in a microwave steamer? If so, what is it best to wrap them in and for how long?
Thanks
Ela
Hi Stacey, I never tried that, so I am not sure. 🙂
Caroline
Can these vegan sausages be frozen?
Ela
Yes, they can. 🙂
Vikki
Am I missing something? I can’t find the ingredients other than the list. It doesn’t look like any measurements are included.
Ela
The measurements are in the recipe card! 🙂
Stephanie
My favourite sausage recipe. I make them every week. Your recipes never fall!!!
Ela
Thank you for your kind feedback, Stephanie! I am so glad you like them. 🙂
Jo Carlisle/urbandog
Loved loved loved these, definitely better when left to cool! Fabulous flavor! Well done once again Ella ????
Ela
Thank you so much, Jo! So happy you loved them. 🙂
Ellen
Hi
Can you put this sausage in the freezer ? And for how long it will last ?
Thank you so much for this delightful recipe
Ela
Hi Ellen, yes, that’s fine. It should last a couple of weeks in the freezer. 🙂
Pamela Schuz
Hi Ela. My vegan daughter recently introduced me to your website and I think it’s great.. I made these sausages and my family loved them. I’ve also made meatballs and tonight we’re having lentil and vegetable enchiladas. Your recipes are very straightforward and easy to follow. Thank you.
Ela
I am so happy to hear that, Pamela. Thanks for your great feedback. 🙂
Emma
These are delicious! I tried whole chia seeds instead of ground and omitted liquid smoke (didn’t have it). The consistency was thick and flipped well on the pan. They remind me of Boca burgers, haha! Overall, I definitely recommend this recipe!
Ela
That’s fantastic, Emma! Thanks for your lovely feedback. 🙂
Ken
Hi Ela, I made these and really like them. I used the rice paper wraps and gently fried them on low heat in a covered ceramic pan sprayed with a little Pam. No other oil was used in making the sausage. I used my InstantPot and used the steam function for 20 min with one cup of water added. They are nice and firm and not at all mushy like some were reporting. I’m thinking that if people want more texture, they could substitute cooked whole multi-grains for the oatmeal. Again, use the InstantPot multigrain function (I use 1 part raw brown rice, 1/2 parts raw rye berries, 1/2 parts raw whole barley, and 2 1/2 parts water). I’m going to explore additional spice mixes for the sausage. Thanks for sharing this recipe.
Ela
Hi Ken, thanks so much for sharing, that’s super helpful. 🙂