• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

A Plantiful Path

  • Home
  • Recipes
    • Main Dish
    • Side DIsh
    • Breakfast
    • Condiments and Sauces
    • Appetizers and Snacks
    • Baking
    • Dessert
    • Gluten-Free
  • About Me
  • A Path to . . .
  • Resources
    • 10 Tips for Eating a Plant Based Diet
    • How to Stock Your Plant Based Pantry
    • Easy Plant Based Ingredient Alternatives
    • Oil Free Cooking Tips
    • My Favorite Kitchen Items
    • Recommended Books
    • Plant Based Websites
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • Appetizers and Snacks
    • Breakfast
    • Main Dish
    • Side DIsh
    • Condiments and Sauces
    • Baking
    • Dessert
    • Instant Pot
    • Gluten-Free
  • About Me
  • A Path to . . .
  • Resources
    • Oil Free Cooking Tips
    • How to Stock Your Plant Based Pantry
    • My Favorite Kitchen Items
    • Recommended Books
    • Plant Based Websites
  • Contact
  • 10 Tips for Eating a Plant Based Diet
  • Easy Plant Based Ingredient Alternatives
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Dish » Easy Vegan Andouille Sausage without Oil

    Easy Vegan Andouille Sausage without Oil

    February 25, 2021 by Teresa Sklenicka Leave a Comment

    Share this recipe!
    • 47
    • 57
    •  
    •  
    •  
      104
      Shares
    Jump to Recipe Print Recipe
    Pinterest image for vegan andouille sausage
    Pinterest image for vegan andouille sausage

    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.

    • Bowl of seitan dough
    • Seitan dough divided into three portions
    • Seitan dough formed into a log sitting on parchment paper and foil
    • Three vegan sausages wrapped in foil on wooden cutting board

    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?

    • Vegan Pepperoni
    • Vegan Italian Sausages
    • Buffalo Soy Curl Sub
    • BBQ Soy Curl Sandwich
    • Vegan Breakfast Sausage Links
    • Vegan Glazed Ham

    If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site. Thank you for taking the time to leave your comment!

    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
    Print Pin
    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.

    Pin to save for later

    Pinterest image for vegan andouille sausage

    Subscribe and receive notice of new recipes straight to your inbox!

    Previous Post: « Vegan Ravioli with Spinach Tofu Ricotta
    Next Post: Vegan Jambalaya with Beans and Sausage »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Teresa Sklenicka outdoors in front of a tree

    Hi there! I'm Teresa. Thanks for stopping by! I'm excited to share with you my recipes for tasty, oil-free, vegan food that everyone will love (even non-vegans)! Join me on a path to improving your health, helping the planet, and saving animals.

    Find out more about me!

    Follow Me on My Other Pages

    • Facebook
    • Instagram
    • Pinterest

    Spring Favorites

    Closeup image of slilced vegan ham on platter with potatoes and carrots

    Delicious Glazed Vegan Ham!

    White plate with scalloped potatoes and fork and a green napkin

    Vegan Scalloped Potatoes

    Plate of waffles topped with berry sauce, fresh blueberries, and fresh raspberries

    Easy 4 Ingredient Berry Sauce

    Bowl of macaroni salad with cloth napkin, red bell pepper, and celery in background

    Easy and Delicious Vegan Macaroni Salad (Oil Free!)

    Carrot muffin split in half with another muffin in background, sitting on red and white striped napkin

    Vegan Carrot Muffins

    Two bowls of Potato Kale Soup with kale and potato in background

    Potato Kale Soup in the Instant Pot

    Rouxbe Forks Over Knives Cooking Course Graduate Badge

    Footer

    ^ back to top

    About

    • Privacy and Cookie Policy

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 A Plantiful Path

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled

    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

    Non-necessary

    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

    SAVE & ACCEPT