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Easy Vegan Spicy Sausages in a Cast Iron Pan

Easy Vegan Spicy Sausages

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  • Author: Chef Ani



Wet Ingredients:

  • 1 1/2 cup hot water
  • 1/4 cup + 1 Tablespoon Bragg Liquid Aminos
  • 1 tablespoon molasses
  • 2 tablespoons olive oil
  • 1 tablespoon rubbed sage
  • 1 1/2 teaspoon ground fennel
  • 1 1/2 teaspoons fennel seeds
  • 1/2 teaspoon hickory smoke

Dry Ingredients:

  • 1 1/2 cup vital wheat gluten
  • 1/2 cup flour 
  • 2 tablespoons nutritional yeast
  • 2 tablespoons onion powder
  • 5 teaspoons garlic powder
  • 1 1/2 teaspoon crushed red pepper flakes 
  • 1 teaspoon smoked paprika (optional)
  • 1/2 cup walnuts, finely chopped


  • Start by adding all the ingredients listed under wet ingredients to the hot water.  Let it sit for a few minutes to let the flavor develop.  
  • In the meantime, add all the dry ingredients and stir to combine.  
  • Next, fill a large pot with a steamer basket until the water touches the steamer basket.  Bring to a boil.  Reduce heat to a simmer.  
  • While the water is heating, add the wet mixture to the dry ingredients and stir to combine.  Knead for a couple of minutes to make sure everything is well combined, and it will also give the gluten a chance to develop.  
  • Use a 1/4 cup measurement to size each sausage.  Roll in saran wrap to resemble sausages.  Cover with foil.  Twist each end.  (see my video demonstration for reference).  
  • Place sausages in the steamer basket, cover with a lid, and steam on low for 50-60 minutes.  Check occasionally to make sure the pot does not go dry.  If it does, add some boiling water.
  • These sausages store well in the fridge for a few days, but even better in the freezer.  It is easy to take from the freezer, warm in a skillet, and they are ready to be enjoyed.