Vegan Italian Sausages

These Vegan Italian Sausages are meaty, spicy, smoky, flavorful, and oil-free! And you're going to love how easy they are to make! Enjoy them anywhere you would use regular sausage.

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Most veggie meat substitutes are quite expensive. But you can save a lot of money on these products by making your own. All you need is a little bit of vital wheat gluten and some flavorings. You can make up a batch of these vegan sausages at a fraction of the store cost!

Another wonderful thing about making your own sausages is that you can control the ingredients. Most store bought vegan sausages are high in fat. But not these! There's not a drop of oil in this recipe. There are also no strange chemical or preservative ingredients.

You can make these vegan sausages up so easily and have a tasty meat substitute ready to enjoy in about an hour! The texture is better, however, if you let them completely cool before unwrapping, but I usually can't wait that long and unwrap and enjoy a bit of it as soon as I've finished cooking them!

How do I make these Vegan Italian Sausages?

Begin by combining the dry ingredients in a medium sized bowl.

Add the beans and liquid ingredients to a blender and blend until smooth. Add the sun dried tomatoes and blend on low for a few seconds to chop them up.

When I made the recipe for these photos, I forgot the step of adding the sun dried tomatoes to the blender, so my tomato chunks are a bit larger. The sausages still turned out great!

Pour the wet ingredients into the dry ingredients and stir together until well combined.

Knead the dough for a few minutes until the dough becomes stretchy.

Divide the dough into 6 or 8 pieces, depending on how large you want your sausages to be. I divided mine into 6 pieces, and my sausages are about 6 inches long. For sandwich sized sausages, you will probably want to divide it into 8 pieces.

Form each piece of dough into a log shape. The shape does not have to be perfect, because the seitan will expand and fill the wrapping, forming a sausage shape as it cooks.

Wrap each piece of dough in parchment paper and then in aluminum foil. The foil should wrap around the sausage dough at least twice. This is to prevent it from bursting when the seitan expands as it cooks. Twist the ends of the foil tootsie roll style.

Place the wrapped sausage in a steamer, and steam for 50 minutes. Check the steamer every 15 to 20 minutes to make sure the water has not all evaporated. You do not want the steamer to boil dry.

After 50 minutes, remove the sausages from the steamer and allow them to cool. The texture will be best if you refrigerate them overnight before unwrapping.

Can this Italian sausage recipe be made gluten free?

Since the main ingredient in this sausage recipe is vital wheat gluten, this particular recipe cannot be made gluten free. There are, however, gluten free vegan sausage recipes on other sites.

Can I freeze these sausages?

Yes! They freeze very well. I have frozen seitan sausages while they were still wrapped, or you can unwrap them before freezing. Place them in a Ziploc freezer bag and they will keep in the freezer for several months. When you want to eat them, allow them to thaw in the refrigerator or at room temperature before you cook them.

How do I serve these Italian Sausages?

Serve these meatless sausages anywhere you would use regular sausage. Some ideas are:

• As a main course with some potatoes and vegetables
• In a sandwich with peppers and onions
• Sliced and added to pasta
• In soups or stews
• In a rice or grain dish, or in a casserole
• On a vegan snack board with some vegan cheese, crackers, and fruit

If you like this recipe, you might also like:

• Vegan Pepperoni
• Vegan Breakfast Sausage Links
• TLT Sandwich (Tofu Bacon, Lettuce, and Tomato)
• Vegan Andouille Sausage
• Vegan Glazed Ham

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Vegan Italian Sausage

These Vegan Italian Sausages are meaty, spicy, smoky, flavorful, and oil-free! And you're going to love how easy they are to make! Enjoy them anywhere you would use regular sausage.

Course Main Course

Cuisine American

Keyword Meat Subsitutes, Oil Free, Seitan

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 8

Calories 139.3kcal

Author Teresa Sklenicka

Ingredients

Dry Ingredients

• 1 ½ cups vital wheat gluten
• 1 tablespoon oregano
• 1 tablespoon basil
• 2 teaspoons ground fennel
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon allspice
• ¼ - ½ teaspoon cayenne pepper

Wet Ingredients

• 1 cup vegetable broth
• ½ cup white beans
• 4 cloves garlic
• 3 tablespoons soy sauce
• 1 tablespoons vegan Worcestershire sauce
• ½ teaspoon liquid smoke
• ½ teaspoon red pepper flakes
• ¼ cup sun dried tomatoes

Instructions

• Begin by combining the dry ingredients in a medium sized bowl.
• Add the beans and liquid ingredients to a blender and blend until smooth. Add the sun dried tomatoes and blend on low for a few seconds to chop them up - you want to have small bits of tomato.
• Pour the wet ingredients into the dry ingredients and stir together until well combined. Knead the dough for a few minutes until the dough becomes stretchy.
• Divide the dough into 6 or 8 pieces, depending on how large you want your sausages to be.
• Form each piece of dough into a log shape, and wrap in parchment paper and then in aluminum foil. The foil should wrap around the sausage dough at least twice. This is to prevent it from bursting, since the sausage will expand as it cooks.
• Place the wrapped sausage in a steamer, and steam for 50 minutes. Check the steamer every 15 or 20 minutes to make sure the water has not all evaporated. Do not let the steamer boil dry.
• After 50 minutes, remove the sausages from the steamer and allow them to cool. The texture will be best if you refrigerate them overnight before unwrapping.
• These sausages can be heated by sauteing them in a nonstick fry pan, warming in a microwave, or briefly grilling.

Notes

These sausages will keep for at least a week in the refrigerator, or in the freezer for up to 6 months.

Nutrition

Calories: 139.3kcal | Carbohydrates: 11.3g | Protein: 21.3g | Fat: 0.8g | Sodium: 568.8mg | Fiber: 3.7g | Sugar: 1.1g | Vitamin A: 276.23IU | Vitamin C: 1.62mg | Calcium: 57.34mg | Iron: 2.7mg

Nutrition calculations are approximate.

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