This vegan sausage recipe is the perfect solution for those that need it without vital wheat gluten to keep it gluten-free!
The struggle for gluten-free sausage alternatives is real. SO many have gluten in them which leaves me hanging with my inability to consume gluten. So I figured I’d roll my sleeves up and have a crack at making my own!
Many store bought vegan sausages are made with vital wheat gluten. By making your own you can control exactly what goes into it. Not only can you make sure it fits your dietary needs, you can adjust the spices to make it taste exactly how you like. Since it’s so easy to do, there’s really no reason to ever buy it again!
In order to make your own homemade vegan sausage you will need the following items:
- Tamari (a gluten-free soy sauce)
How to Make Homemade Vegan Sausage
While these take a few steps to get them just right, the end result is so worth it!
- Sauté veggies and pulse dry ingredients.
- Pulse them together to get a dough.
- Shape them into links. Steam for a firm consistency.
- Eat as is or pan fry.
- Serve however you want!
Now that you have your own delicious gluten-free vegan sausage you can enjoy it in so many ways! Here are a few recipes this would taste great with:
- Sausage Balls
- Stuffed Mushrooms
- Loaded Baked Potato
- Sausage, Kale, and White Bean Soup
- Cacio e Pepe
- Vegetable Bolognese
If you’re eating the sausage on its own, it will go well with these sauces:
- Vegan White Cheese Sauce
- Easy Pizza Sauce
- Fresh Tomato Marinara Sauce
- Roasted Red Pepper Sauce
- Vegan Nacho Cheese Sauce
- Healthy Garlic Aioli
- Homemade Ranch
Tips and Tricks
Here is a little more information that should come in handy when making your homemade vegan sausage:
- To make this nut free, simply substitute the walnuts for seeds.
- For more texture in the links avoid blending the mixture into a paste, instead keep it crumbled.
- You can skip the steaming and cook them in a pan with a drizzle of oil. Rotate them every 3-4 minutes so the whole thing gets brown and cooked. Allow to cool so the texture will set before eating.
- A firm consistency is best reached by steaming. The longer you steam the firmer they will get. Make sure to check the water level and refill as needed.
- No matter how you cook them the texture sets more as it cools.
- Store the sausages in an airtight container in the refrigerator for up to 3-5 days.
- Freeze raw sausage links individually wrapped in parchment paper and foil, sealed in an airtight container. You can also freeze after you steam and/or fry them.
- Defrost to room temperature then heat them in a pan. Raw sausages may have to be reshaped a bit once they defrost.
- Reheat in a skillet over medium heat. You can also warm them up in an air fryer or toaster oven, or just pop them in the microwave real quick.
Not all vegan sausages are gluten-free. In fact, many get their meaty texture from vital wheat gluten.
Many vegan sausages use vital wheat gluten as a main ingredient. Other varieties use gluten-free ingredients such as beans, nuts, oats, lentils, or veggies.
It depends on the recipe! Some store bought kinds may not be made with the best ingredients. Make sure to read the label to see if it fits you dietary needs. Better yet, make your own with this recipe that uses whole food ingredients so you know it’s healthy.
More Vegan Meat Recipes
Make sure to try these classically meaty dishes that have been transformed into gluten-free plant based ones made with whole foods:
- Mushroom Bacon
- Vegan Shawarma
- Easy Lentil Burger Recipe
- Vegan BBQ Pulled Pork Sandwich
- Crispy Baked Buffalo Cauliflower Tacos
- Meatball Sub Sandwich
- Vegan Lentil Meatloaf
Gluten-Free Vegan Sausage Recipe
- 2 cups chopped mushrooms
- ¾ cup chopped yellow or sweet onion
- 2 cloves garlic , chopped
- Your favorite oil for sautéing veggies , or veggie broth if not using oil
- 1-2 teaspoons crushed red pepper , depending on heat level you want
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon fennel seeds
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika , optional for smoky flavor
- ¼ cup soy sauce
- 1 cup oats , gluten-free if needed (see note)
- ¾ cup walnuts
- 1 ½ cups precooked lentils
- ¼ teaspoon sea salt , this is optional if you feel you want more salt
- Saute mushrooms, onion and garlic in a drizzle of oil or veggie broth until they begin to get soft, about 5 minutes.
- Add the basil, oregano, thyme, fennel, red pepper, smoked paprika if using, black pepper and soy sauce. Cook about 2-3 minutes until no liquid remains. Set aside to cool.
- Meanwhile put oats and walnuts into a food processor and blend until crumbled.
- Add in the sauteed mixture and lentils. Pulse until you get a crumbled but dough like consistency. If you want more texture don’t blend into a paste but keep it crumbled.
- Allow mixture to set about 5-10 minutes so the oats can soak in some liquid (you can also do this after you shape into sausages as well). I use this time to clean up a bit.
- Shape into 8 sausage like links.
- Here you have two choices. You can cook directly on a pan with a drizzle of oil, rotating every 3-4 minutes so the whole thing gets brown and cooked. Allow to cool so the texture will set before eating.
- If you want a more firm consistency, then wrap each link in some parchment and then foil. Place in a steamer basket in a pot with a few inches of water at the bottom. Steam for about 45-60 minutes. The longer you steam the firmer they will get. Make sure to check the water level and refill as needed.
- You can then pan fry after or eat as is! The texture sets more as it cools.
- If there is a nut allergy, you can sub seeds for the walnuts.
- If you want to freeze for later use, you can freeze raw individually wrapped in parchment and then foil then put them in an airtight container. You can also freeze after you steam and/or fry them. Once ready to eat, I defrost to room temperature then heat them in a pan. If you freeze raw you may have to reshape them a bit once they defrost.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.