Vegan Main Dishes/ Vegan Recipes

Spicy Homemade Vegan Sausage

Greens with seitan and vegan sausage

Everyone who tries this homemade vegan sausage recipe prefer these links to commercial brands—and they’re a lot less expensive, too. Preparing the mixture in the food processor and baking the sausages in the oven are both time-savers. Once baked, they’re ready to brown up in a skillet to enjoy as is or in other recipes. Recipe from Vegan Planet © 2014 by Robin Robertson and used by permission of The Harvard Common Press.

Makes 8 links

  • 1 1⁄4 cups vital wheat gluten
  • 1⁄3 cup nutritional yeast
  • 1⁄4 cup tapioca flour
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground fennel seeds 
  • 1⁄2 teaspoon red pepper flakes 
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon onion powder 
  • 1⁄4 teaspoon cayenne
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 2⁄3 cup cooked or canned dark red kidney beans,
    rinsed, drained, blotted dry, and lightly mashed
  • 2 tablespoons low-sodium tamari 
  • 1 tablespoon olive oil
  • 1 tablespoon ketchup
  • 1⁄2 teaspoon liquid smoke
  • 1⁄2 cup water, as needed

Preheat the oven to 350°F. In a food processor, combine the vital wheat gluten, nutritional yeast, tapioca flour, paprika, ground fennel seeds, red pepper flakes, garlic powder, onion powder, cayenne, salt, and pepper. Pulse to mix.

Add the mashed kidney beans, tamari, oil, ketchup, liquid smoke, and about 1/3 cup of the water and process until well mixed. If the mixture is too dry, add more water, a little at a time, until you have a workable (not wet) dough.

Turn the dough out onto a work surface and knead for about 3 minutes, then divide into 8 equal pieces. Roll and shape each piece into a link about 5 inches long. Wrap each link separately in aluminum foil, twisting the ends to seal.

Arrange the links in a single layer in a shallow baking dish, seam sides up. Pour enough water into the baking dish to come halfway up the sides of the links. Cover the baking dish tightly with foil and bake until firm, about 45 minutes.

Remove the links from the pan, unwrap, and set aside to cool, then refrigerate for at least 1 hour to allow them to firm up before using. When ready to use, the sausage links may then be sautéed in a skillet in a little oil until browned.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    January 1, 2017 at 7:04 pm

    Are there any other ways to shape the sausages? I feel like I’m wasting so much foil every time I make them. Any ideas?

    • Reply
      January 2, 2017 at 8:17 am

      Mindy, I can’t think of anything else that would hold these together quite as well as foil does. Perhaps you can rinse the foil itself and dry it, then use for another purpose.

  • Reply
    May 5, 2018 at 6:44 pm

    I really like theis recipe, I’ve made a few different vegan sausages and these have the best texture in my opinion. They’re great exactly as written, but I will also enjoy modifying it to my tastes by possibly adding broth instead of water, a pinch more crushed red pepper and maybe some fresh garlic. I also steamed mine for 45 mins. Instead of baking. Thanks for the great and easily adaptable recipe!

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