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
Video
Ingredients
- 1 ½ cups (270 g) white beans from one 15 oz can, drained and rinsed (see notes)
- 1 cup (90 g) oats (gluten-free if needed)
- ½ cup (60 g) walnuts (see notes)
- ½ 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 ½ Tbsp tamari or soy sauce or coconut aminos
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp Italian seasoning
- ¾ tsp sea salt or less/more to taste
- ½ tsp ground cumin
- 1 pinch of cayenne pepper or more to taste
- Black pepper to taste
- ½ 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
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I have been a vegan cook for 15 years and this recipe is, by far, the best brat type I have found. Tossing the others! My question is….. how long would you suggest I steam them in my instant pot? Your recipe says 35 minutes in a regular pot and I did it for 17 in my IP. Seemed to turn out fine. What are your thoughts? Thanks.
Wow, that’s a huge compliment, Judy, thank you so much 😊 I’m really glad you like them that much!
Yes, that timing sounds absolutely right. In an Instant Pot, about 15–20 minutes on high pressure is perfect and pretty much equivalent to the 35 minutes of gentle simmering in a regular pot. If they held together well and had the texture you wanted, then 17 minutes is spot on.
Just make sure you let the pressure release naturally for a few minutes before opening, that helps them set nicely. After steaming, they also firm up a bit more once they cool and especially after pan-frying or grilling.
So short answer: you did everything right 👌
Just made these. They are delicious
I am about to make these fantastic sounding sausages and would like to know do you use the quick oats or the traditional oats. Thank you for your great blog.
Hi Diane, you’re very welcome! I use quick oats, but rolled oats work just as well since they get pulsed in the food processor anyway 😊
Thank you
I know when I made vegetarian sausage rolls I had to use the normal oats not the quick ones. I just love your blog!
Aww, that means so much to me. I’m really happy you enjoy the blog 🤍
What a great idea. and not having to eat regular wieners or sausages that have so much sodium. Will give these a try. Thank you..
You are very welcome, Gail! 🙂
Being pbwf I minimize vwg, but there’s no denying it makes a fantastic meat/sausage substitute. Having said that this recipe resulted in an incredible sausage that I will continue to make, as well as alter to mimic other sausages Thank you so much.
That makes me so happy to read, thank you so much for this. I love that you already see the potential to tweak it into different styles too, that’s exactly how this one was meant to be used. So grateful you took the time to share this.
I really enjoyed making these vegan sausages. They were delicious, filling, and easy to put together, and I was especially grateful for the thorough, clear instructions. I didn’t have oats on hand, so I substituted breadcrumbs, and I used cannellini beans for the base. I also sautéed them wrapped in rice paper, which worked beautifully. The texture and flavor were excellent, and they felt satisfying without being heavy. This is definitely a recipe I’ll be making again.
Thank you so much for the lovely feedback, I really appreciate it! 😊
I’m glad the vegan sausages turned out so well for you, and your substitutions sound perfect. Breadcrumbs and cannellini beans work great here. Thanks for sharing your tweaks and enjoy making them again!
These were delicious. Thank you so much for sharing a recipe that imcludes only wonderfully wholesome ingredients. I’ll not be buying shop bought again.
So happy you enjoyed them. Lisa! Love that you’ll be skipping the store-bought version now. Thanks for your lovely feedback! 😊💛
These look amazing. I’ve got a batch chilling in the fridge now. If they are going to be frozen for future use, at what stage of the process would you recommend?
Great question! If you want to freeze them for later, the best time is after shaping the sausages but before steaming. That way, they keep their structure well and you can steam them fresh when you’re ready to use them.
So the steps would be:
• Shape the sausages
• Wrap them in parchment + foil (or place in a silicone mold)
• Then freeze them
When you want to cook them, just steam straight from frozen. You might need to add an extra 5 to 10 minutes to the steaming time.
You can also freeze them after steaming, but they turn out best when frozen before cooking.
Hope you love the batch that’s chilling in your fridge right now! 😊
I made this substituting the buckwheat for the oats. It came out so good so much better than seitan and those plastic faux meats at the store. I will need to try the silicon mold shaping them was a little work for me but really thank you for the recipe. I didnt have a food processor and it came out just fine with my immersion blender. I separated into 8 equal parts and shaped inside the parchment paper (not with my hands). avoided the stickiness that way
That sounds amazing! I’m so glad you loved it and found your own way to shape them! Thanks so much for sharing your feedback!
Hi Ela, They sound amazing. And I will definitely make them. But I was also wondering if I could use this recipe to make sausage rolls for my granddaughter’s 4th birthday party. Thank you so much!
That’s such a sweet idea for your granddaughter’s party 🥳💛 Yes, you can definitely use this sausage recipe to make sausage rolls! Here’s how I’d recommend adapting it:
– Make the filling smaller: Instead of shaping them into big sausages, roll the mixture into thinner logs so they fit nicely inside pastry.
– Wrap in pastry: Use puff pastry (store-bought vegan works great), cut into rectangles, and wrap around each sausage log. Seal the edges with a little plant milk.
– Brush & bake: Brush the tops with plant milk or melted vegan butter and sprinkle with sesame seeds if you like. Bake at around 200°C (400°F) until golden and crispy.
– Kid-friendly tip: You could leave out the cayenne and maybe reduce the smoked paprika if you want a milder flavor for kids.
They should turn out super tasty, crunchy outside and savory inside – perfect finger food for a birthday party. 🎉
Just ate these for dinner tonight with mash, peas and an onion red wine gravy. They were so good!
I don’t love mock meat, so I wanted to try making a more unprocessed sausage – I still wanted it to be firm enough and tasty though and this completely delivered! Will definitely make a double batch next time and freeze them!
Yay, I’m so glad you enjoyed them! Great plan to double the batch and freeze for later too!
First time I have made vegan sausages and I doubled the recipe and added quite a bit of oat flour as it was sticky but putting it in the freezer before shaping solved it. They held together and were really quite dense after steaming. They were just like a meat sausage but better!!!!! Thanks for a perfect recipe..
So happy to hear that, Lyn! Freezing before shaping is really a great trick, and I’m glad they held together so well. Love that you enjoyed them even more than regular sausages! Thanks for trying the recipe and sharing your feedback. 🙂
My wife is a vegetarian so I cook a lot of food for her, she is really over the moon with these sausages. I tried putting the mix in Skins but unfortunately the skins burst so I had to remove the mix from the skins and I did it as you suggested . I did not have any problem shaping the sausages, I weighed the full amount then divided it by 8 and got 8 nice sized sausages. Thank you for the recipe.
That’s so lovely to hear, Robert! I’m glad your wife enjoyed the sausages so much! 😊 Sorry to hear the skins didn’t work out, but sounds like you handled it perfectly. Thanks so much for your feedback!
They were crumbly when I was making them, so I was worried they would fall apart. They didn’t! I am super happy with the taste and texture. My non-vegan mom also approved how “meaty” they tasted. Solid recipe that’s easy to follow. I had to remove the onion, garlic, and nutritional yeast and used way more spices and kinako to compensate. I used it with great results on a pizza. They are also amazing to eat on their own and firmed up well so that they only very slightly crumble when cut. Thank you so much for the amazing recipe. 🙂
Delicious vegan sausage recipe! I made these for Father’s Day, the kids even enjoyed them.
I followed the recipe exactly as written. I did add a few tbsp of gluten free all purpose flour to help with the stickiness.
Thank you for this awesome recipe
Thank you so much for the lovely feedback, Natasha! I’m really happy to hear they were a hit for Father’s Day – and even kid-approved, that’s the best compliment! 😊
Hello
I tried them today. I followed instructions not to have too much moisture but yet, they came out very soft and easily breaking. It is very hard to turn them on the pan. The taste is great but the texture didn’t work.
Hello! I’m sorry the texture didn’t turn out as expected. Here are a few tips that might help for next time:
Make sure the mixture is firm enough before shaping
→ If it’s still soft or sticky, try adding more oat flour or chilling longer (30–45 mins or even freezing briefly). This helps firm it up before shaping or steaming.
Don’t over-process
→ If the mixture becomes too smooth in the food processor, the sausages won’t hold together well. Pulse just until combined, not pureed.
Steam and cool completely before pan-frying
→ Letting them cool after steaming (even refrigerate overnight) helps them firm up before frying, making them easier to handle in the pan.
Try flax instead of chia
→ Some users find that flax eggs result in a slightly firmer, less delicate texture.
I’m sure this will come out delicious, thank you for the idea with the chia seeds!
You’re very welcome! 😊 I hope you love it—chia seeds are such a great addition! Let me know how it turns out. 🙂
Very testy!!!
Love these sausages. They taste phenomenal. Can’t wait to try them with potatoes and sauerkraut. So far have just eaten with an english muffin and ketchup!. I am going to invest in some sausage molds to make life easier for the next time.
So glad you love them, Jules! 😍 They’ll be amazing with potatoes and sauerkraut. And yes, sausage molds definitely make the process even easier! Enjoy! 🌭🥔🥬
We love it. It is so good. Better than animal-based sausage.
So happy you love it! That’s such a compliment — plant-based goodness for the win! 🌿