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vegan sausages on plate brushed with oil

Vegan Sausage

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!
Course Main Course, Side
Cuisine German, Italian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 7 sausages



  • 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.
  • 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.
  • Form 6-7 sausages with your hands (I used 1/3 cup of the mixture per sausage). The mixture shouldn't be sticky, but if it is, simply add a little oat flour. Place the sausages on a large plate lined with parchment paper and put the plate into the fridge for about 20 minutes.
  • 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 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.
  • 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.


  • 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 Facts
Vegan Sausage
Amount Per Serving (1 sausage)
Calories 192 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Carbohydrates 24g8%
Fiber 7g28%
Sugar 1g1%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.