Main Dishes - Plant Based Diet - Vegan Barbecue - Vegan BBQ - Vegan Grill - vegan italian - vegan recipes


Vegan Sausages
Serves 4
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Wet Ingredients
  1. ½ cup cooked cannellini beans (aka navy beans)
  2. ¾ cup + 1 tbsp) vegetable stock
  3. ⅓ cup aquafaba (from the cooked beans)
  4. 2 cloves garlic, peeled and chopped
  5. 1 tbsp extra virgin olive oil
  6. 1 tbsp coconut aminos
  7. 1 tsp liquid smoke
Dry Ingredients
  1. 1¼ cups vital wheat gluten
  2. 2 tbsp nutritional yeast
  3. 1 tbsp buckwheat flour
  4. 2 tbsp dried onion flakes
To cook
  1. 8 cups vegetable stock
  1. Bring the vegetable stock to boil in a large saucepan or stockpot.
  2. Blend the wet ingredients together in a jug or suitable container until smooth. (I use my trusty immersion blender.)
  3. Mix the dry ingredients together in a large bowl, then add the liquid.
  4. Mix well, making sure that everything is completely incorporated.
  5. Knead for a couple of minutes, then divide the dough into 8 equal parts.
  6. Cut 8 strips of cling film (saran wrap/plastic wrap), roughly 30cm (12") long.
  7. Place a vaguely sausage-shaped piece of the sausage dough onto the centre of the long edge of each piece of cling film, and roll up into a sausage shape. Tie the ends tightly.
  8. Refrigerate for at least one hour.
  9. Unwrap the sausages and place gently into the stock, reduce the heat, and simmer, uncovered, for 40 minutes.
  10. Once cooked, remove the sausages from the pot, and set aside to cool.
  11. Re-wrap the sausages tightly and refrigerate for at least five hours to firm up. Overnight is better.
To heat
  1. We basted the sausages lightly with a seasoned oil and grilled them on the Barbecue, but
the original recipe suggests to
  1. gently fry for a few minutes on each side (I recommend either a non-stick skillet with no oil, or a cast iron one with a little oil). If you're going to use them in a casserole, or with a sauce, etc.,
  2. there's no need to fry - simply add them to your dish five minutes before the end of the cooking time to warm through.
  3. To store: keep in the 'fridge, in the wrappings for up to a week.
  4. They also freeze well.
  1. The original instructions said to boil the sausage still IN the cling wrap. My cling wrap is not boil-friendly and also, I don't boil food in plastic, even in the microwave. So! I refrigerated my sausages for a couple of hours before boiling them unwrapped and they held their shape beautifully - so there's no need to boil them in the plastic.
  2. The original recipe called for pork sausage seasoning, which I have never seen or heard of before, and definitely do not have at home, so I used Spike seasoning instead.
  3. I also didn't have coconut amigos so I used Bragg instead.
Some variations you might want to try
  1. Italian style - Omit the oil and sausage seasoning, and add...
  2. 2 tbsp tomato purée
  3. 4 cloves garlic
  4. 1 tsp chilli flakes
  5. 1 tsp sweet paprika
  6. 1 tsp dried oregano
  7. 2 tsp dried basil
  8. ¼ tsp black pepper
  9. Smoked garlic - Omit the sausage seasoning, and add...
  10. 2 tbsp soy sauce
  11. 2 tbsp mesquite liquid smoke
  12. 6 cloves garlic
  13. 1 tbsp poultry seasoning
  14. ¼ tsp black pepper
  15. Spicy garlic - Add...
  16. 1 tbsp maple syrup
  17. 1 tbsp mesquite liquid smoke
  18. 8 cloves garlic
  19. 2 tsp chilli flakes
  20. 1 tsp smoked paprika
  21. ¼ tsp black pepper
  22. (Warning - these last ones do tend to mature and become more fiery the longer you store them!)
Adapted from
Adapted from
Sweet Vegan Living
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