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My wife's dad was a real piece of work. A tough guy from Newark NJ who cursed a lot and was responsible for the illegal disposal of toxic waste on behalf of an organized crime family. As a lifelong lover of Italian sausages, he would have been so so pissed about this recipe. Imagine him biting into a juicy, savory vegan sausage, sautéed with onions, garlic, and peppers, perfectly spiced, only to realize it is a completely vegan Italian sausage recipe! That would have made my father-in-law so friggin' red in the face!
Recipe tips tailored to what matters most to you:
These sausages are built on cups of vital wheat gluten. Gluten is your nemesis, so skip these instead of trying to modify them.
Make a double batch and freeze them. They keep 3 months wrapped individually, so a weeknight sausage dinner is just a quick pan-fry.
Skip the sun-dried tomatoes packed in oil and rehydrate the dry ones in warm water instead. Buy your vital wheat gluten in bulk, not tiny bags.
Steam them and then grill instead of pan-frying, so you skip the extra oil. Use unsalted stock and go easy on the salt, since the miso already brings plenty.
Pea protein is the only oddball here. Just use additional gluten in its place. Everything else, fennel seeds and molasses, is regular grocery store stuff.
When mixing your dough, aim for consistency that's neither too wet nor too dry. If the dough is too sticky, add a bit more vital wheat gluten.
Don't underestimate the power of kneading. Over-kneading can make them rubbery, so once the dough is smooth and holds together, it's time to stop.
Ensure your sausages are fully cooked through in the steaming process before moving on to grilling or pan-frying.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
To honor my wife's sorta weird memories of her criminal dad, and his love of vegan sausages, I've been on a quest, a delicious mission of sorts, to create the ultimate vegan sausage recipe. This wasn't just about mimicking the taste and texture of traditional Italian sausages but about seriously surpassing them.
Imagine a vegan sausage so packed with flavor, so satisfyingly chewy and smoky, that you'd choose it over meat any day of the week. And guess what? This recipe is my secret weapon against bland vegan stereotypes. Like my vegan pepperoni, it's phenomenal on pizzas, added to spaghetti with red wine kissed plant-based bolognese sauce, or added to escarole and bean soup.
Maybe you've tried making vegan Italian hot dogs before and thought, "It's good, but it's missing something." That's because crafting the perfect vegan sausage is both an art and a science. But don't worry, I've spent the better part of my adult life trying to get this vegan sausage recipe right. With this recipe, you'll nail it on the first attempt. So, roll up your sleeves, and let's make vegan Italian sausages that will change your sausage game forever.
The recipe is great and easy to follow. The fennel flavor really comes through, and the sausages taste great. I'm using them for pizza tomorrow and two days later for sausage and peppers. Thank you!
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰 Why you'll adore this vegan sausage recipe
- 🌶️ Vegan Sausage Recipe Ingredients
- 🤯 Variations
- 📖 How to make this Italian vegan sausage recipe
- 💡What to serve vegan sausage with
- 👉Top tips to NAIL this vegan sausage recipe
- 🤷♀️ Recipe FAQs
- ✌️My faves to serve with vegan sausage:
- Vegan Italian Sausage Recipe
🥰 Why you'll adore this vegan sausage recipe
✊ Vegan AF: Just like all of the plant-based Italian recipes I whip up, this one's made using unprocessed, cholesterol-free ingredients made from plants. You'll have to try it to know that vegan sausages are pretty damn awesome.
🔥 Spice Life Balance: I have tweaked this hearty vegan sausage recipe a few different ways, and have refined it to the list of classic spices and seasonings you have in front of you. I didn't just phone in the flavor with a dash of premixed Italian seasoning! A little smoked paprika and crushed red pepper flakes bring a deep, smoky flavor and just the right heat, making these sausages both bold and balanced.
🥸 Fool Proof: Unlike my vegan breakfast sausage patties, this recipe doesn't require smoking with applewood chips, or any other ingredient that isn't easy to find in a regular ol' grocery store.
Tested and Approved Worldwide: I don't mess around. I mean, I do, but not about sharing recipes that aren't widely tested. Like all of my vegan recipes, this one was first shared with a massive team of recipe testers who gave it their seal of approval. Yup, there you have it! Not to toot my own horn or anything but this is probably the best vegetarian Italian sausage, and I'm not the only one who thinks it.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌶️ Vegan Sausage Recipe Ingredients
Tomato Paste
Tomato paste gives these vegan sausages a reddish color and balanced sweetness and acidity.
Another great option to use in place of the tomato paste is tatli biber salcasi, the classic Turkish pepper paste that is used in dishes like Kisir, Cig Kofte, Lahana Sarma, and Mercimek Kofte. It's mild and sweet like tomato paste, but you can opt for the spicier version aci biber salcasi if you want more heat.
Miso Paste
Whenever possible in my cooking, I like to impart salinity (saltiness) using something more complex tasting than plain ol' boring salt. White miso paste is great for that. You can also substitute taucu (which is the secret ingredient in my vegan chicken and mee rebus recipe), or doenjang (Korean fermented bean paste).
Sun-Dried Tomatoes
Sun-dried tomatoes add a salty, sweet, and slightly tangy flavor that enhances the sausages' complexity. I make this recipe using the soft sun-dried tomatoes in oil. If you can't get those, you can rehydrate sun-dried tomatoes in warm water, drain them, and use those instead.
Nutritional Yeast
Nutritional yeast, or "nooch," is a vegan pantry staple that gets used a whole frigin' lot at my house. We love sprinkling some on popcorn, and it also adds great flavor to vegan garlic bread and homemade vegan parmesan too! If you don't mess with it, you can use half the amount of asafetida-the funky Indian spice that I use in my vegan butter chicken and seitan tikka masala recipe.
Fennel Seeds
Fennel seeds are the secret to that unmistakable Italian sausage flavor. Anise seeds can be used in a pinch, although they're a bit stronger and better suited for recipes like picarones.
Molasses
Molasses? That's right. Molasses is high in iron and calcium, which (I know, this is kind of gross) gives the subtle backbone flavors that meat and blood have in them. Another great option is to use kecap manis, the dark, sweet Indonesian soy sauce that I use to make tahu goreng and ketoprak salad. If you want to make your own kecap manis, I have a complete walkthrough of making it in my mie goreng blog post.
Smoked Paprika
You wanna know how to make a vegan sausage heart-healthy? Add smoked paprika: this pretty spice isn't just good on the eyes, it's great for the ol' ticker too. Vitamins A, C and E, capsaicin, and carotenoid antioxidantsare amazing against cardiovascular diseases. Then there's the iron, magnesium, phosphorus and potassium too that purify the blood and keep your heart pumping just fine.
Plus, smoked paprika provides a smoky aroma and vibrant color, echoing the charred flavors of traditional sausage. Since it's rich in antioxidants, it just is my go-to seasoning for braised celery root and Tukrish shakshuka! It's honestly my wife's fave spice of all time. Chipotle powder can be used for a similar smoky effect with an added kick.
Smoked paprika provides a smoky aroma and vibrant color, echoing the charred flavors of traditional sausage. It's rich in antioxidants and is my go-to seasoning for braised celery root and Tukrish shakshuka! It's honestly my wife's fave spice of all time. Chipotle powder can be used for a similar smoky effect with an added kick.
Pea Protein
Pea protein adds structure and helps to bind this vegan sausage recipe, ensuring they hold together while cooking. It's a great source of plant-based protein that helps create just the right texture when you grind them up to make vegan Italian sausage crumbles. Just make sure you don't get vanilla or some other wacky flavor, because it's often sold as a protein additive for folks who like to drink a smoothie and rip off their shirt and then run through a brick wall or whatever!
*See the vegan sausage recipe card at the bottom of the page for exact quantities, nutritional information, and detailed cooking directions.
🤯 Variations
Vegan bratwurst
Vegan brats are easier made using my vegan hot dog recipe because they are smoother and have less flavor (like no fennel seeds or sun-dried tomatoes for instance).
Thai vegan sausage: (Sai Ua)
This Northern Thai recipe is normally made from pork. By removing the sun-dried tomatoes from this recipe and adding in it's place 4 teaspoons of red curry paste or tom yum paste, you can make it completely plant-based! This spicy sausage is amazing to grill and stir fry into your vegan drunken noodles or to serve with Thai eggplant over khao pad.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make this Italian vegan sausage recipe
Knock these seitan sausages out the park the very first time you make them by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print vegan sausage recipe card towards the bottom of this page.
Step One
Sweat the Small Stuff
Start by heating olive oil in a frying pan over a medium flame. After 90 seconds or so, when the oil is hot, sauté the onion and garlic until they're nice and soft, about 3 to 4 minutes.
Step Two
Make the Liquid Base
Turn the heat up to high and add the tomato paste, miso paste, sun-dried tomatoes, nutritional yeast, oregano, black pepper, thyme, fennel seeds, salt, maple syrup, molasses, smoked paprika, red pepper flakes, unsalted vegetable broth (or water), and liquid smoke. Once it boils, take it off the heat and let it sit to cool down for 10 minutes.
Step Three
Mix Magic
Grab a large bowl and mix the pea protein and vital wheat gluten together. Then, pour in your spicy, flavorful wet ingredients from the pan.
Step Four
Dough Boys
Work the mix into a dough by kneading for a few minutes. If it feels too dry, add just a splash more water to get the right consistency.
Step Five
Shape Shifters
After letting the gluten in the dough rest for 5 minutes to make it easier to form, split that dough into six pieces and roll them into cylindrical plant-based sausage links.
Step Six
Wrap & Roll
Wrap each sausage snugly in some oiled parchment paper, then give them another wrap in aluminum foil, making sure to twist the ends tightly.
Step Seven
Steamy Romance
Place the wrapped vegan sausage parcels in a steamer (or a large pot fitted with a steamer basket) over a medium flame and steam them for 35 minutes until they're solid and cooked all the way through.
Step Eight
Do as You Will
The last step is to unwrap those sausages and either grill or pan-fry them with onions and peppers to get that perfect crispy outside and added deliciousness. Add some vegan cheese sauce if you are feeling like tapping into the spirit of a cheesesteak, but you know, sausage-fied.
💡What to serve vegan sausage with
Here's how to make vegan sausage versatile. After your sausages have steamed and cooled, the classic thing is to slice and pan-fry them in a skillet over medium heat with sliced red bell pepper, pickled cherry peppers, and sliced Vidalia onions, maybe a couple of dollops of vegan ricotta cheese too, if you are feeling wild.
It's amazing ground up and used to make this insaaaane vegan baked ziti.
Or chop a couple and grind them in a food processor to make vegan sausage crumbles to add to your vegan fettuccine alfredo, vegan marinara, favey pasta sauce, or soup. Veggie crumbles like this also make a kick-ass addition to vegan breakfast burritos with tofu scramble and avocado.
Want to use these as part of your Thanksgiving menu?!? Oh yes, dear mommy, that's a thing. These vegan sausages are amazing crumbled up, and added to my classic vegan stuffing, or vegan cornbread stuffing. So, have at it!
👉Top tips to NAIL this vegan sausage recipe
- Texture Matters: When mixing your dough, aim for consistency that's neither too wet nor too dry. It's crazy how so many vegan sausage recipes often over look this little detail. If the dough is too sticky, add a bit more vital wheat gluten; if it is too dry, add a splash more vegetable stock. This balance is crucial for sausages that are firm yet not tough, mimicking the texture of traditional meat sausages closely.
- Knead with Care: Don't underestimate the power of kneading. Spend a few extra minutes kneading the dough to develop the gluten properly. This creates the right chewiness in your sausages, making them satisfyingly meat-like. However, over-kneading can make them rubbery, so once the dough is smooth and holds together, it's time to stop.
- Steam Before You Sizzle: Ensure your sausages are fully cooked through in the steaming process before moving on to grilling or pan-frying. This step is vital for texture and flavor development. It's tempting to cut the steaming short, especially if you're in a hurry, but patience here pays off with perfectly cooked sausages that have just the right bite.
- Rest for Best Results: After steaming and before the final grill or pan-fry, let your sausages rest briefly. They will firm up after a few hours (or an overnight slumber party) in the fridge if you have time to spare. And that's how easy it is to make the best vegetarian Italian sausage.
🤷♀️ Recipe FAQs
Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped individually for up to 3 months. Make sure you label them with their name (mine are named Hutsadendo and Baby Ernie) and the date you made them, in case you forget what those rolled-up things in your freezer are after a little while.
Here's how to make vegan sausage a complete meal. Serve them with pasta, in a sandwich, or alongside sautéed green beans or stewed white beans for a complete meal.
With no cholesterol and ingredients like pea protein, wheat gluten, and sun-dried tomatoes, these vegan sausages provide essential nutrients, including protein and fiber, without relying on animal products. Additionally, the absence of meat reduces the risk of foodborne illnesses associated with raw meat handling.
Switching to plant-based options like these vegan sausages also benefits the environment. The production of plant-based foods requires significantly less water, land, and energy compared to raising livestock, reducing the carbon footprint of your diet. Moreover, by choosing vegan sausages, you're supporting a more sustainable food system that minimizes greenhouse gas emissions and promotes biodiversity.
You can totally grill the sausages. But for them to be internally cooked, steam them first as per the recipe, then finish on the grill for added flavor and texture.
Ensure you're using quality, fresh spices, and consider adding a spoonful of fermented shatta sauce, more garlic, smoked paprika, or red pepper flakes to taste. You can also give these wildly different flavors by mixing in a spoonful of your favorite curry paste, such as tom yum paste, red curry paste or bumbu Bali. Damnnnn, those hot babies, might just be the best vegetarian Italian sausages, ever.
There are so many great Italian desserts to choose from. My top choices as a "donut chef", or whatever the heck I am, are Bombolone and Zeppole.
Of course Italian dessert freaks can't go a week without some vegan tiramisu made out of espresso-soaked homemade ladyfingers and vegan mascarpone.
If you want a lighter dessert though, my vegan panna cotta or dairy-free creme brulee might be just your thing!
✌️My faves to serve with vegan sausage:
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Vegan Italian Sausage Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 3 tablespoons tomato paste
- 2 tablespoons miso paste
- ⅓ cup sun-dried tomatoes in oil drained and chopped
- 1 tablespoon nutritional yeast
- 1 ½ teaspoons oregano
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 teaspoons fennel seeds
- ¾ teaspoon salt
- 1 tablespoon maple syrup
- 1 teaspoon molasses
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- 1 cup unsalted vegetable stock or water
- ½ teaspoon liquid smoke
- ¼ cup pea protein plain, unflavored
- 2 cups vital wheat gluten
Instructions
- Warm the olive oil in a sauté pan over medium heat. After 90 seconds, when the oil is hot, sauté diced onion and minced garlic for 3-4 minutes until softened.
- Raise the heat to high and add the tomato paste, miso paste, chopped sun-dried tomatoes, nutritional yeast, dried oregano, pepper, dried thyme, fennel seeds, salt, maple syrup, molasses, smoked paprika, crushed red pepper flakes and unsalted vegetable stock (or water) and liquid smoke. After the mixture comes to a boil, remove the pan from heat and allow the mixture to cool for 10 minutes.
- In a large mixing bowl, stir together the plain pea protein and vital wheat gluten. Pour the contents of the pan into the bowl with the dry ingredients.
- Knead the mixture for a few minutes until it forms a firm dough. If the mixture is too dry to come together, you can add a tiny bit of extra water as needed.
- Divide the dough into 6 equal pieces and shape them into sausage links.
- Wrap each sausage link individually in lightly oiled parchment paper, and then wrap the parchment-wrapped sausages in aluminum foil, twisting the ends to seal.
- In a steamer over medium heat, steam the wrapped sausages for 35 minutes until they are firm and fully cooked.
- After steaming, you can unwrap the sausage and grill or pan-fry them for added texture and flavor.
Notes
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Kathy says
Adam, I am excited to find your recipe, but would like to know if you have tried other binder besides Vital Wheat Gluten for those who are gluten intolerant? What about Tofu? It is also high in protein. Hope you can make this great sounding recipe more widely usable.
Thanks,
Kathy
Adam Sobel says
Gluten is doing a lot more in this recipe than just binding other ingredients. It's sorta the main thing creating structure and texture in the sausages. I
ll have to eventually get some GF sausage and meat recipes together for folks like you.
Deedee says
Hi there! This recipe looks amazing and I can't wait to try it. The only problem is I can't find pea protein anywhere where I live. Could I replace it with chickpea flour? That's what I use in other seitan recipes I make and it works well. Any other substitute suggestions would also be great! Thanks so much!
Adam Sobel says
Yes! That's a fine substitution. Go for it!
Teresa Wickstrom says
I was shocked these tasted so good. They definitely have that real Italian sausage flavor. The texture was amazing, and after frying them lightly in a pan the crispy outer 'casing' was perfect. I usually just use vegan meats in small pieces in soups and such to give meatiness. But this was like real meat I could slice and eat.
Peter says
Just made these and the flavor is great, but the texture is a bit doughy. PLEASE HELP — I’m desperate to nail this so I can recreate our family’s sausage-and-chestnut stuffing for Thanksgiving and avoid making a separate, veg option.
(Note: I used a Gaggenau steam oven set at 100% humidity at 325 degrees)
Adam Sobel says
It sounds to mee like it could have steamed longer or at a slightly higher temp considering the doughy consistency. is it too late for you to continue cooking it a bit?
Meg says
This time I used a big high sided frypan, cooked the onion etc. and then put the dry ingredients into the wet—bingo! Because it was a huge pan, I kneaded it all together in it….worked out even better than the last time. Then I popped a couple into the airfryer. Thank you Chef.
Adam Sobel says
Glad ya loved it, Meg ❤️
Margie says
Is there any way to make these gluten free? Maybe a GF flour and xanthan gum??
Adam Sobel says
I think at that point you'd be better off just taking the basic flavors and seasonings of this recipes but rebuilding the recipe using ground tofu and binders or something. The gluten really is essential to getting the texture of these sausages to work.
Debbie Hoover says
I made these sausages today and was surprised how well they turned out. My first attempt with seitan. Next attempt, I think I might switch up the seasonings and make chorizo. I’m wondering if this mixture would be able to pass through the sausage attachment of my Kitchen Aid mixer to make a more even sized sausage. Has anyone tried this?
Margie says
I want to make Italian sausage for my vegan sister and this recipe sounds amazing. However, they are also gluten free. Any way to do that or will eliminating the vital wheat gluten ruin the recipe?
Adam Sobel says
Unfortunately this particular recipe can't easily be made GF. Sorry about that, m' dear Margie.😘
Maryann Howard says
This is the only vegan Italian sausage that I will make. It is easy to make and delicious. Thank you for sharing your recipe.
Maryann