Vegan Sausages

My dad loves vegan sausages! If you were to send him to the grocery store to pick up a few items, he will inevitably come home with an assortment of vegan sausages. So, over the years we have pretty much tried “the works”. His most favorite sausages are the ones we make ourselves.

The first time I attempted to make vegan sausages, I thought it was going to be an overwhelming task. My logic was that there had to be a reason why so many people buy vegan sausages instead of making them, right? So after some experimentation I was very happy to find that theory to be wrong. Making vegan sausages is not really that hard. You can also put the extra sausages in the freezer and then have them ready whenever you have a sudden sausage craving:)

Today I am going to show you how to make a very easy vegan sausage. As you get comfortable with the process, you can be very creative in the use of different flavor combinations. You can add a little more crushed red pepper for a hotter variety or some maple for a sweeter pallet, etc.

The possibilities are endless. These can definitely be made oil free or nut free should you prefer. They are a wonderful addition to a savory breakfast, a great topping for a pizza, or some extra texture for a pasta dish. Hope you enjoy them as much as we do!

Let’s look at the Ingredients for this Vegan Sausage Recipe:

Here are some of the Ingredients that I get questions about the most. I am including links to Amazon to hopefully make it easier for you to find the products. (I earn a small commission and it doesn’t cost you a penny more!)

Vital Wheat Gluten:

Vital Wheat Gluten is a staple pantry item in my kitchen. It adds so much texture and really gives these sausages their sausage like consistency.

“Gluten is the protein found in the endosperm of the wheat berry – the endosperm is milled into this fine flour, resulting in 75-80% protein.”

I use Bob’s Red Mill brand which is very easy to find on Amazon.

Bragg Liquid Aminos

Bragg Liquid Aminos is a Natural Soy Sauce Alternative. It tastes amazing and has all the essential amino acids. You can also use soy sauce in this recipe, but I have to say I love the flavor that the Bragg Liquid Amino adds to these vegan sausages.

Hickory Smoke Powder:

Hickory Smoke Powder adds a delicious smoke flavor to these sausages.  It is amazing how just a tiny bit of this can take the sausages to a whole new flavor level. 

Vegan Homemade Sausage

I also have a recipe for Vegan Breakfast Sausage Patties, which just happens to be gluten free. Click here to see my recipe or Click Here to watch my video on YouTube.

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Easy Vegan Homemade Sausages

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
  • Author: Chef Ani



Wet mixture:

  • 1 1/2  cup hot water
  • 1/4 cup + 1 tablespoon Braggs liquid aminos
  • 2 teaspoons molasses
  • 2 tablespoons olive oil
  • 1 tablespoon rubbed sage
  • 1 1/2 teaspoons ground fennel
  • 1 1/2 teaspoons whole fennel seeds
  • 1/2 teaspoon Hickory Smoke Powder (see note)
  • 1/2 teaspoon marjoram (optional)

Dry mixture:

  • 1 1/2 cups vital wheat gluten
  • 1/2 cup flour
  • 2 tablespoons nutritional yeast flakes
  • 5 teaspoons onion powder
  • 3 teaspoons garlic powder
  • 3/4 teaspoon red pepper flakes
  • 1/2 cup well chopped walnuts (not ground, but small pieces)


In a bowl combine the hot water with Braggs liquid aminos, molasses, oil, sage, fennel, fennel seeds, hickory smoke powder and marjoram. Set aside to soak while you combine the dry ingredients. This will allow the flavors to blend.
In a separate bowl, large enough for the dough, add the vital wheat gluten, flour, nutritional yeast, onion powder, garlic powder, red pepper flakes and chopped walnuts.

Stir together until well combined.
Add the wet mixture to the dry mixture and knead for about 2-3 minutes.

To make the sausages:
Use about 1/4 cup dough to each sausage. In a piece of saran wrap make a log, then roll tightly to form a sausage. Make sure to secure the ends by twisting several times. This will help form the round shape.
Next roll the saran wrapped sausage in a small piece of foil, shiny side in, and secure the ends. Do this with the rest of the dough.
In a large sauce pan with a steamer basket, fill water to just below the basket. Bring to a boil. Place wrapped sausages in the steamer basket, and let steam on low to medium heat about 50 min. check water level occasionally.

Remove from pot. Let cool before unwrapping. Store in fridge or freezer.
Sear in a skillet before serving.


Hickory smoke powder is available on line at  It adds a really nice flavor to these sausages.
If you do not want plastic next to your food, use foil instead.

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