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Easy Vegan Andouille Sausage without Oil

5 from 1 vote

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This Vegan Andouille Sausage is spicy, smoky, savory, and oh, so good! A perfect addition to Cajun dishes like red beans and rice or jambalaya, and also wonderful on a snack board or added to any dish where you want some spicy meatiness.

Three sausages on parchment paper wrapping, bowls of spices and beans in background

I’ve been making vegan sausages for years. In fact, my vegan breakfast sausage links were the first vegan recipe I created back in 2012.

Since then, I’ve come up with a really good vegan pepperoni, and a vegan Italian sausage. All of these are easy to make, and totally free of oil. A much healthier alternative to the vegan sausages that are now sold in the grocery stores.

Lately, I’ve been wanting to experiment with some Cajun and Creole cooking. I love spicy food, and since andouille sausage is used in many of the Cajun recipes I decided to try making some.

To make this recipe, I changed the flavor in my pepperoni recipe to make it smokier and spicier. I would say that this is a medium spicy sausage, but since everyone has a different spice tolerance, feel free to increase or decrease the amount of cayenne pepper.

These are some of the best seitan sausages I’ve made so far! So full of flavor! They’re perfect for adding to Cajun and Creole dishes like my Vegan Jambalaya, but also great for using anywhere you want to add a bit of smoky, spicy, flavor.

Ingredients

  • Vital wheat gluten – since this is a seitan recipe, this is the main ingredient in these sausages. I’m not aware of a gluten free substitute for this recipe.
  • Nutritional yeast
  • Spices: garlic powder, onion powder, paprika, smoked paprika, cayenne pepper, thyme, ground mustard, salt, black pepper, and allspice
  • Vegetable broth
  • White beans
  • Garlic
  • Tomato paste
  • Soy sauce
  • Red wine vinegar
  • Maple syrup
  • Liquid smoke

How to make vegan andouille sausage

Begin by cutting three pieces of aluminum foil approximately 9 by 12 inches, and three pieces of parchment paper, approximately 7 by 9 inches. Set these aside.

Combine the dry ingredients in a medium sized mixing bowl and whisk them together. Blend together the wet ingredients in a blender.

Bowl of dry ingredients and measuring cup with wet ingredients for vegan andouille sausage

Pour the wet ingredients into the dry ingredients and stir to combine. Knead the seitan dough for 4 or 5 minutes, until it becomes stretchy.

Divide it into 3 pieces. Form each piece into a log and wrap first in the parchment paper and then the foil. Wrap the ends as you would for wrapping a tootsie roll.

Bake the sausages at 325 F for an hour and 15 minutes, turning over halfway through the baking time.

For the best texture, allow the sausages to cool, and refrigerate overnight before eating.

Serving suggestions

  • Add slices to vegan Jambalaya or Red Beans and Rice
  • Slice some up to put on your pizza
  • Serve with crackers, vegan cheese, and fruit, and olives on a vegan snack board
  • Make a sandwich with sliced sausage and veggies
Closeup of three sausages, one partially sliced

Storing leftover andouille sausage

These vegan sausages will keep in the refrigerator in a Ziploc bag or air tight container for up to 10 days. For longer storage, they can be frozen for up to 3 months.

Looking for more vegan meat substitutes?

And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.

Closeup of three vegan andouille sausages, one partially sliced
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5 from 1 vote

Andouille Sausage

This Vegan Andouille Sausage is spicy, smoky, savory, and oh, so good! A perfect addition to Cajun dishes or as part of a snack board,
Course Main Course
Cuisine Creole
Keyword Meat Subsitutes, Oil Free
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 120.6kcal
Author Teresa Sklenicka

Ingredients

Dry Ingredients

  • 1 ¼ cups vital wheat gluten
  • ¼ cup nutritional yeast
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 or 2 teaspoons smoked paprika
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon thyme
  • 1 teaspoon ground mustard
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon allspice

Wet Ingredients

  • 1 cup vegetable broth
  • ½ cup white beans
  • 4 cloves garlic
  • 3 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke

Instructions

  • Begin by cutting three pieces of aluminum foil approximately 9 by 12 inches, and three pieces of parchment paper, approximately 7 by 9 inches. Set these aside.
  • Combine the dry ingredients in a medium sized mixing bowl and whisk them together. Blend together the wet ingredients in a blender.
  • Pour the wet ingredients into the dry ingredients and stir to combine. Knead the seitan dough for 4 or 5 minutes, until it becomes stretchy.
  • Divide it into 3 pieces. Form each piece into a log and wrap first in the parchment paper and then the foil. Twist the ends as you would for wrapping a tootsie roll.
  • Bake the sausages at 325° F for an hour and 15 minutes, turning over halfway through the baking time.
  • For the best texture, allow the sausages to cool, and refrigerate overnight before eating.

Nutrition

Calories: 120.6kcal | Carbohydrates: 10.3g | Protein: 19.1g | Fat: 1.3g | Sodium: 387.6mg | Fiber: 2g | Sugar: 25g | Vitamin A: 376.65IU | Vitamin C: 2.32mg | Calcium: 27.17mg | Iron: 1.85mg

Nutrition calculations are approximate.

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By on February 25th, 2021

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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