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!
PREP TIME: 25 minutesminutes
COOK TIME: 1 hourhour
TOTAL TIME: 1 hourhour25 minutesminutes
Servings: 8servings
Ingredients
1 cup (100grams)oats, rolled, old fashioned or quick oats (not oat flour)
4tablespoonssoy sauce, (or coconut aminos for soy-free)
1tablespoonBetter than Bouillon or a stock cube(beef, veggie or chicken style)
2tablespoonstomato paste, (puree in the UK)
2tablespoonsrefined coconut oil, or any neutral liquid oil (if using coconut you must use refined not unrefined/virgin) Oil-free? Omit but read recipe notes.
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
Once removed from the oven the vegan sausages are completely cooked through, but they are best when cooked quickly again so they can brown. 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.
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.