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{Recipe} Homemade Vegan Sausage


Hear ye! Hear ye! These sausages are pig-free and gluten-full. I have neither a pig-full nor a gluten-free version, so enjoy this one that will blow your mind. You can also watch a video demonstration I did on a Live Facebook Broadcast. See below. 

ADVANCE PREPARATION REQUIRED to make the lentils. Brown lentils take less than 30 minutes to make from scratch, but you can use canned, if you wish. Drain first, and you’ll still want to puree them. Makes 6 sausages

Corn not included.

INGREDIENTS

1 cup cooked brown lentils, mashed or pureed
1 1/4 cups vital wheat gluten (I always buy a box of 4 packages to keep them on hand.)
1/4 cup nutritional yeast flakes
1 teaspoon garlic powder
1 tablespoon anise seeds (you can also use 1 tablespoon crushed fennel seeds)
1/2 teaspoon red pepper flakes (my favorite is chipotle)
1 teaspoon smoked paprika (regular paprika will do)
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 cup vegetable broth
2 tablespoons tamari soy sauce

DIRECTIONS

Cook your lentils so you have 1 cup cooked. I always make a little more than I need for this recipe so I have another batch on hand for another. When they are cooked, puree them in a food processor or mash them by hand.

Have at the ready 6 square sheets of aluminum foil. Set aside.

Combine all the dry ingredients, then add the pureed brown lentils, the vegetable broth, and the tamari. Combine thoroughly. It will come together pretty quickly. The more you mix once it’s combined, the more you’re working the gluten, which will result in chewier sausages. You’ll get a feel for how much you want to mix the more you make these.

Divide the mixture into 6 equal parts. I usually just eyeball this, but don’t worry about being perfect; you can always break up or add to a sausage once you make one, so just do your best. (See the video for how I do it.)

Place one part of the mix onto a sheet of foil, and mold into a 6-inch log. Roll it up in the foil. Place each of the 6 sausages in a steamer, and steam for 30 minutes.

Once they’re steamed, you can store them in the refrigerator for future eating, but why would you do that? Eat now. Unwrap them, grill them up or pan-fry with a little oil. Then, stick them in a bun with all the fixings, chop them up to make sausage biscuits and gravy, or cut them up and add them to a stew. They’re absolutely delicious, and yes, your Uncle Harry will think you just fed him a sausage from a cut-up pig, so even he’ll be happy. They’re that good.

VARIATIONS

Consider this a base and vary your herbs and spices to your liking. It’s a flexible recipe waiting for your special touch. Just don’t add pigs. Thank you.

Watch my Facebook Live Video Making the Sausages


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  • evie

    Going to try these. They look alright, and so healthy to the other alternative

  • rowan

    I would love to try this, but I cannot eat wheat. It would be nice to know if there is a way to make this without the vital wheat gluten.

    • Zoe Glanville

      there isn’t a way to make it gluten free tbh the gluten is important at giving the sausage the texture of meat.

      • rowan

        Oh well, guess that means I won’t be eating it or any other recipe that contains wheat of vital wheat gluten on this site. Too bad. I was hoping for more flexibility here.

    • Zoe’s right, rowan. I don’t have a gluten-free version of this recipe. The recipe *is* gluten.

      • rowan

        Oh well, guess that means I won’t be eating this or any other recipes that contain wheat. I am allergic to dairy and sensitive to wheat (it causes massive inflammation in my body).

        I have been trying to move toward being vegan, but almost every single vegan site I encounter, uses wheat. Breakfast is one of the hardest to switch if you are used to having a savory and hearty meal in the morning.

        In my experience, gluten-free products are not worth buying or making. I guess I will try the beyond beef products to see if they might be helpful.

        • Rowan, I have over 500 recipes in my cookbooks. MANY of them are wheat- and gluten-free! 🙂 ENJOY!

        • Britt

          Another very helpful vegan cookbook that is gluten free is “The Plant Power Way” by Rich Roll and Julie Piatt. But Colleen is also right, many of her recipes do not contain gluten or wheat!

  • Eva Maria Hartung

    Made these tonight and they were so good. Every one loved them. Just awesome. Thank you for sharing. Vegan love to you from Eva

    • Yay! That’s so awesome @evamariahartung:disqus. I swear they get better each time you make them. So glad you like them!

  • Jillian

    Thank you Colleen. Making these tomorrow and am excited to try them. Can you suggest an alternative for tamari? My son is allergic to soy and I was hoping he could try them too.

    • How about Bragg’s? The tamari lends a rich salty flavor, and I think you can get that from Bragg’s Amino Acids as well. 🙂 Enjoy! 🙂

      • Jillian

        ok thank you. I will give that a try and let you know.

  • Britt

    I was super skeptical about these because I don’t love many vegan sausages on the market; however, this recipe proved to be amazing and I am excited to cook these sausages for my meat eating family! Thank you for a fabulous recipe!

  • Lauren de Vere

    Hi Colleen – can you please confirm the amount of vital wheat gluten needed? Is it one and a quarter cups or is it one and three quarter cups or is it three quarters of a cup? From the written recipe and your YouTube video, somehow I’m struggling to get clear! Thanks x

    • Sorry – it’s 1-1/4 cups! 🙂

      • Lauren de Vere

        It may be the way Americans and British people write things differently
        that is causing the confusion here. Does 1-1/4 cups mean one AND a quarter cups then? The “-” symbol is usually a minus sign. I’m really and truly not being pedantic – just want to make these yummy looking sausages using the correct amount of ingredients so that it doesn’t go wrong and I end up having to throw the end product away. Thanks x

        • Sorry @lauren_de_vere:disqus — I usually write it as 1-1/4 so it doesn’t look like 11. It’s 1 1/4, and I’ll change it to see if that helps clarify it for folks. 🙂 xo

          • Lauren de Vere

            Thank you Colleen – hoping to make these sausages at the weekend x

  • Terry McDonough Andrianos

    Can I steam then in a metal colander on the stove top (like I do with some veggies)?

  • Heather Farrow Yanek

    I made these the other day and absolutely loved them! Thank you for the recipe!! I was wondering if these can be frozen? I’m all about time efficiency so I wanted to make a big batch of them and freeze what I can’t eat immediately. And if they can be frozen would it be post or pre steaming?

    • Hmmmm….I haven’t frozen them yet, @heatherfarrowyanek:disqus , but I think they’d freeze just fine either before or after steaming! xo

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