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.
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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.
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
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 Beef Seitan
- Vegan Breakfast Sausage Links
- Vegan Glazed Ham
- BBQ Tofu
- Vegan Bacon Bits
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Andouille Sausage
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
Nutrition calculations are approximate.
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