Homemade hearty and meaty Vegan Sausages. Easy to make, budget-friendly, freezer-friendly, and packed with flavour. This vegan sausage recipe is just perfect for breakfast, weeknight dinners, or grilling!
FEATURED COMMENT
"I have made seitan sausages before but this recipe is the BEST ever. Tasty, meaty and the best in casseroles. I am so happy!" - Irene ⭐️⭐️⭐️⭐️⭐️ More reviews →
Are you even ready for this vegan sausage recipe? We're talking, meaty, golden, juicy, and perfectly seasoned. The flavour and texture is balanced perfectly with plenty of seasoning and a little fat to make them juicy, tender, and just like actual, made with meat sausages!
In fact, with their herby, slightly peppery taste, these vegan sausages are reminiscent of the English bangers I grew up eating and that has me very excited!
Not only are these homemade vegan sausages absolutely delicious, they are also really easy to make, packed with protein, and a lot more budget-friendly than store-bought ones. Check out the epics below to see the inside!
Mel x
Ingredients
Here's exactly what you' need to make your homemade meat-free sausages:
You'll notice that the ingredients are pretty much vegan pantry staples. For the best results, I recommend not making any subs. This seitan sausage recipe has been tested many, many times and will give excellent results if followed exactly.
A few notes on the ingredients that I know will get the most questions:
- Vital wheat gluten - The main ingredient. Note that this is an essential ingredient in this seitan sausage recipe. There is no substitute and the sausages cannot be made gluten-free. You can buy VWG in a lot of bigger grocery stores these days, or online. The best value one I've found is Anthony's from Amazon. If you are in the UK you can buy vital wheat gluten from Holland & Barrett or Amazon.co.uk.
- Oats - Really important for texture in this recipe.
- Soy sauce, nutritional yeast, bouillon/stock cube, tomato puree, paprika, garlic, black pepper, salt - All important for layers of flavour and colour. If you are soy-free you can use coconut aminos instead of soy sauce and smoked paprika can be used instead of paprika.
- Sage and fennel - For authentic sausage flavour.
Success Tip - Adding a little oil to the seitan dough makes a huge difference. If you want juicy, moist, and realistic sausages don't skip it. My preference here is refined coconut oil. It gives the best, most authentic sausage mouthfeel and texture. (Note that it must be refined coconut oil. We really don't want coconut-flavoured sausages!)If you don't have it though, use any neutral liquid oil like canola, vegetable, or sunflower. You can omit the oil but your sausages will be slightly drier.
How To Make Vegan Sausages
So how exactly do you make your own vegan and vegetarian sausages? The process is pretty simple. Let me show you how:
- In a food processor or blender, pulse up the oats to break them up a bit.
- Mix the oats with the vital wheat gluten.
- Blend up everything else.
- Pour the wet into the dry and combine.
- Divide the dough into 8 pieces and shape into rough sausage shapes. They won't look pretty at this stage!
- Roll the paper over and tuck it under the sausage to secure it.
- Roll all the way then twist the ends closed. The rolling and twisting compacts the seitan sausage dough and neatens them up into proper sausage shapes.
- Make a foil package to nestle them in, seal it up and bake.
Browning
Once removed from the oven the vegan sausages are completely cooked through, but it is best to cook them again before serving to get them nice and golden. Methods for this include:
- Pan-fry in a skillet over medium heat, turning frequently until golden on all sides.
- Cook on a grill pan until nice char marks appear.
- BBQ/Grill outside until golden.
- Air fry at 350°F for about 10 minutes or until golden.
- Oven bake at 350°F until golden and heated through. About 15 to 20 minutes.
Success Tip - You can reheat/brown the sausages without oil if you prefer, but they do benefit from being cooked with oil to keep them moist and to get a really lovely, deep, golden colour and sheen. Also, we're talking sausages here and a good sausage should be a little greasy!
Serving Suggestions
These homemade vegan sausages are rustic, hearty, and packed with protein. They can be enjoyed any way you please, for breakfast, brunch, lunch, or dinner.
My favourite ways to enjoy vegan sausages include:
- In a sausage sandwich with plenty of the British fave HP sauce (as in the photo above!)
- In recipes like sausage rolls, corn dogs, toad in the hole, vegan sausage casserole, and vegan stuffing.
- Cooked up in a skillet with peppers, onions, and garlic then piled up into hot dog buns.
- On salads, pizza and pasta dishes (you can make vegan sausage crumbles or slice them).
- On the side of Red Cabbage with Apples.
- With mashed potatoes, vegan gravy and vegan Yorkshire puddings.
- As part of a full English breakfast with vegan scrambled eggs, grilled tomatoes, baked beans, vegan bacon, mushrooms, toast etc.
Making Ahead & Storing
This vegan sausage recipe isn't one you want to be starting midweek when you need dinner on the table fast, because they do take a little time. But once made, they are so handy to have stashed away in the fridge or freezer for breakfasts, lunches, and dinners. All they need is a quick sear in a pan or on the grill so your meal can be ready really quickly.
I like to keep the sausages wrapped in their parchment paper for protection, then I pop them in an airtight container or freezer-safe container/bag. They will keep for up to 7 days in the fridge and 3 months in the freezer. Defrost overnight in the fridge before using.
Seitan Sausage FAQs
This vegan sausage recipe is remarkably realistic in flavour and texture. My meat-eating family has been really enjoying them.
This recipe needs no casings. The meat-free sausages hold together really well without them.
No. This recipe does not turn out well when steamed. For the best appearance, texture, and flavour they need to be baked.
Recipe
Vegan Sausage Recipe
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 cup (100 grams) oats , rolled, old fashioned or quick oats (not oat flour)
- 2 cups (250 grams) vital wheat gluten
- 1 medium onion (about 165 grams or 1⅓ cup if diced)
- 4 cloves garlic
- 4 tablespoons soy sauce , (or coconut aminos for soy-free)
- 1 tablespoon Better than Bouillon or a stock cube (beef, veggie or chicken style)
- 2 tablespoons tomato paste , (puree in the UK)
- 2 tablespoons refined coconut oil , or any neutral liquid oil (if using coconut you must use refined not unrefined/virgin) Oil-free? Omit but read recipe notes.
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika , regular or smoked
- 2 teaspoons rubbed sage
- 2 teaspoons ground fennel , or fennel seeds
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 10 tablespoons (150 ml) water
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and cut 8 squares of parchment paper about 10 x 10 inches in size. Set aside.
- In a food processor or blender, pulse up the oats until they are broken up and a mix of floury and small pieces. Tip them into a mixing bowl, add the vital wheat gluten and mix together.
- Peel and cut the onion into a few smaller pieces then add it to the food processor/blender (there's no need to wash the bowl first). Add all of the other ingredients and blend until pretty much smooth.
- Pour the wet mixture into the dry and stir well with a spatula until mostly combined. There will still be some dry bits that won't mix in. Tip out onto a clean surface and knead for about 1 minute or until there are no dry bits showing, and a dough is formed.
- Divide into 8 even pieces and shape into rough 1½ inch diameter sausage shapes. They won't look pretty or perfect at this stage (more like poops 🤣) but don't worry it gets better!
- Roll each sausage up tightly in a piece of parchment paper, at first tucking it over and slightly under the sausage to secure it before rolling all the way. (There are pictures in the post above to show this process).
- Once rolled all the way up, twist both sides really tightly like paper wrapped caramel candies. It's the rolling and the twisting that compacts the seitan sausage dough and neatens them into proper sausage shapes.
- Tear a piece of foil about double the length of all your sausages lined up. Sit the sausages on one end of it then lift the other side of the foil up and over to cover them. Squeeze the edges tightly shut all the way around to create a seal.
- Place on a baking tray and bake for 30 minutes then carefully turn the foil packet over and bake for another 30 minutes.
- Remove from the oven, and use as needed or allow to cool in their parchment paper wrappers.
NOTES
- Cook in a skillet over a medium heat, turning frequently until golden on all sides.
- Cook on a grill pan until nice char marks appear.
- BBQ/Grill outside until golden.
- Air fry on 350°F for about 10 minutes or until golden.
- Oven bake on 350°F until golden and heated through. About 15 to 20 minutes.
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Shebah Kidron says
finally someone using oats in their sausage recipe. So far i lean towards this recipe and attempt to make the sausages. <3
irene McDonald says
I have made seitan sausages before but this recipe is the BEST ever. Tasty, meaty and the best in casseroles. I am so happy!
Melanie McDonald says
Love to hear that, Irene! Thank you for coming back to leave a review. It's much appreciated!
Mar says
Hi! First of all thank you so much for your amazing recipes 😍 Would it be possible to omit or replace the coconut oil? Not a fan of sat fat 😅
Melanie McDonald says
That's covered in this section of the post: https://avirtualvegan.com/vegan-sausage-recipe/#ingredients
Susan Catling says
Just made these sausages - followed the recipe to the letter. Very tasty although too salty for my taste - Iwould omit the tsp salt. They came out of the oven too dry and chewy (I've found this before with oven baked wheat gluten recipes). As an experiment I steamed one sausage instead - no paper or foil - and it was much moister, although didn't look quite as 'sausage shaped'. All in all good recipe, but in future I will reduce the salt and change the mode of cooking to steaming.
Razieh says
Hello Melanie !
Thanks a lot for your great recipes.
Can I bake these without aluminium foil?
Melanie McDonald says
No. The foil and the tight seal it creates is essential.
Susan Kaufman says
Hello!
I just found your site and I'm excited to try a lot of your recipes. For these sausages, could they be baked in a covered dutch oven instead of wrapping in foil? Just trying to reduce my use of disposable products.
Thanks!
Susan
Melanie McDonald says
I haven't actually tried cooking them like that so don't know how they'd turn out. Dutch ovens aren't airtight and the foil package would be so that could make a big difference. This recipe relies on trapping steam while baking. Also if your Dutch oven is cast iron that could change things too. Cast iron cooks very differently to a regular baking tray. I feel like they would probably end up much drier and tougher. Hope that helps!
Lizzy says
Really excited about making these - For sausage rolls do you suggest cooking them first and then wrapping them in puff pastry and cooking again or cooking them for the first time in puff pastry?
Melanie McDonald says
Definitely bake them in the oven in parchment as per the instructions first. Make sure they are well chilled before you wrap them in pastry for the shortest, flakiest pastry. Enjoy!
Danielle says
Excited to try this recipe today but was just wondering - 225 calories for one sausage seems really high? Wasn’t sure if that’s meant to be the calories for more than one sausage? Thanks ☺️
Melanie McDonald says
No that's correct for 1 sausage. I don't think it's high. They are a nice size. 1 Beyond sausage is 280 calories and a Field Roast sausage is 220 so very similar.
maureen ballotta says
I have three grandchildren in my family, when they visit I would love to surprise my daughter with a few of these great reciepes, thank you
Mary says
These were super good, and they looked great too! But mine came out a bit overcooked/dry. I did use the oil, so I'm guessing that's not it.
I (for some reason) placed them on the lower grill, could that be the problem? Or should I really reduce cooking time or add more oil?
I will try them again next week. Thanks for any tips! :)
Melanie McDonald says
Hi Mary. Did you weigh the vital wheat gluten? Measuring by cups could be the reason they are a tad dry. They aren't an accurate enough measure and it's so easy to end up with up to 50% more than intended.
I'm a little confused about you saying you placed them on the lower grill. Do you mean you cooked them on a grill? Or just reheated them on a grill? Once baked in the oven they only need a quick blast to reheat and brown. If you cook them for too long the second time they could become dry. So you can grill them (after the initial cooking in the oven), but keep it low and quick. Hope that helps!
Mary says
No, I didn't weigh the gluten, I'll try that, thanks!
Sorry, English is not my first language. I mean, the oven rack I placed it on was pretty low in the oven (for sure lower than the middle position). Hope this explains it better....
Melanie McDonald says
Ah, ok. My guess is that you accidentally used too much vital wheat gluten. It will definitely be the reason if you scooped it into the cup rather than spooned. You end up with so much more that way. I highly recommend investing in a digital kitchen scale. They are so cheap and make a huge difference with how recipes turn out. Until then though spoon any vital wheat gluten (or flour in any recipe) gently into the cup without shaking or compacting it down then scrape the top gently with a knife to level. That will give you roughly the correct amount.
Mary says
Yes, I acutally I have two kitchen scales, I just didn't think it would make such a difference. Now I know :) I'll try that next time. Thanks!
Gretchen says
Very good, delicious, and I'll be making them again.
Nicole says
When preparing the sausage I noticed you bake them. What is the difference if you steam them instead?
Melanie McDonald says
I don't recommend steaming the sausages. They turn out much better if you bake them. Better shape, better texture, better flavour. Folow the instructions for the best results.
Aileen says
Amazing flavor. I made it according to the directions the first time. Then made it into 3 larger logs the second time, hoping to cut them into patties around the size of Morningstar Sausage Patties. I need to play around with the baking time just a little, but it came out great!
Luis Minem says
Is there a video?
Melanie McDonald says
The video is in the recipe card. If you can't find it click the "watch video" button at the top of the page.
Tracy says
Excellent. Very reminiscent of Field Roast, and significantly more cost effective! Easy to make, freezes well.
Thank you!
Pauline says
Hi!
Any idea what Vegan wheat gluten is in The Netherlands?
Gertrude says
We call them tarwegluten Pauline, you can buy them in bulk at De Zuidmolen (I buy them there) or any other webstore that sells flours.
Jo says
De Notenshop also sells tarwegluten, including online (and they sell nutritional yeast/edelgistvlokken too).
Alan says
I’d like to make these as sausage patties. I assume the cooking time will be reduced since they’ll be thinner?
Melanie McDonald says
It will definitely need reducing. It's hard to say by how much without trying it. I'd probably go for about 35 to 40 minutes total time. It's important they are well cooked for the right texture and they are pretty forgiving so if it is slightly more than necessary they should still be fine.
Sandy says
Hi, I haven't made them yet but they definitley look and sound 5 star.
I don't eat oats though and wonder if you can suggest a sub please? I was wondering if ground flax seeds might work. Thanks.
Melanie McDonald says
I wouldn't use flax. It's a bit too absorbent and won't give any texture. I think I'd use cooked brown rice. Don't add it until you mix the wet mixture with the vital wheat gluten though so the grains stay pretty much intact.