This homemade gluten-free and vegan sausage recipe makes it easy to make your own vegan beer brats, vegan breakfast sausage, and vegan Italian sausages. Use the same base recipe and season it to make any type of vegan sausage. Roll it in rice paper casing for sausage links or form it into patties. However you choose to make it, it’s delicious!
Packed with protein, and free of gluten, eggs, and dairy, you’ll never buy vegan sausage again after you make your own.
Why should I make my own sausage?
During the time that I was vegan and not yet gluten-free, I enjoyed the store-bought vegan sausages, but still only purchased them occasionally due to the expense. I was sad when I had to give them up completely because they contained gluten and surprised to find that almost none of the brands were gluten-free.
Determined to make a vegan and gluten-free sausage that was also budget-friendly, I tried many different methods until I finally perfected the flavor and texture.
I’m excited to share this recipe with all of you now!
Is all veggie sausage vegan?
No, not all veggie sausages that you find at the grocery store are vegan. Many contain eggs, and some have dairy as well, so if you are buying vegan sausage, be sure to read the label.
Are vegan sausages gluten-free?
Most vegan sausages are not gluten-free. Actually, wheat gluten will be the first ingredient in most vegan sausages that you find at your local grocery store.
What is a vegan sausage?
A vegan sausage may not seem possible, but these vegan sausages are made from TVP (textured vegetable protein), oats, flax, and spices and wrapped in a rice paper casing to hold it all together.
How do you make these vegan sausages?
- First, boil some water, Bragg’s, liquid smoke, salt, and oil in a saucepan and make a broth. Then add the spices of your choice to flavor your “meat” according to the type of sausage that you want to make.
- Then, add the TVP and allow it to soak up the flavor.
- After the TVP has rehydrated, add oats, and flax meal and cook until it becomes firm. (Put the oats in a blender or food processor for a few seconds to chop it up into an oat flour before adding it)
- Allow the sausage mixture to cool a bit and then form it into a sausage shape
- Put it on a tray in the fridge for about 20 minutes until it cools completely. Then roll it in the casing.
What are vegetarian sausage casings made of?
The casings of these sausages are made of rice paper wrappers. This is the same thing that you would use to make a summer roll. (The brown spring roll wrappers work best, but the white will work as well).
If you’ve never used them before, don’t worry, it’s very easy.
- Simply fill a large plate with water and Bragg’s Liquid Aminos and submerge the firm rice paper in the liquid.
- Let it soak for about 30 seconds until it is just barely soft
- Once the rice paper is soft, place the preformed sausage in the center of the rice paper.
- Fold in both sides.
- Pull the bottom flap up, and then roll it up tight.
- Finally, coat it with some oil to avoid sticking to the pan and the other sausages, and it’s ready to cook!
How should I cook these sausages?
You can either fry or grill these sausages. Either way, just be sure that they are well coated in oil, so they don’t stick to the pan or the grill. Heat on medium low for about 7-10 minutes until they are heated through and slightly crispy on the outside.
Can I grill these vegan sausages?
Yes! These sausages work great on the grill! Just make sure to coat them in oil before grilling to make sure that they don’t stick to the grate. Grill them over medium-low heat for about 7-10 minutes depending on the heat of the grill.
Tips for making perfect vegan sausages:
- Measure carefully. The recipe provided will make the right consistency for a “meaty” sausage.
- Soak the rice paper wrapper just long enough to get them soft and allow excess water to drip off. Don’t over soak or it will become too sticky and not cook up as well.
- Make the sausage links about 3/4 inch in diameter and about 4 1/2 -5 inches long to fit well in the wrapper and cook evenly.
- Cook over medium-low heat. If the pan or grill is too hot, the casing will stick.
- Turn them slowly when cooking and carefully to not rip the casing.
Is there a way to make soy-free, gluten-free, and vegan sausages?
Yes! These sausages also work well with beans. They have a great flavor made this way, however, they just aren’t quite as “meaty” tasting.
To make them soy-free, simply reduce the liquid by 1/2 (so only use 1/2 cup of water instead of a full cup) and use a can of washed and well-drained white beans instead of the TVP. (TVP is made of soy protein). Mash up the beans with a fork while they are cooking in the broth and follow the rest of the recipe the same way.
How do I make different types of vegan sausage?
Use the same basic recipe for the sausage filling and simply change the seasonings to make a variety of different vegan sausages.
These are our favorite vegan sausage flavors:
Spicy Vegan Italian Sausage –
Serve with your favorite pasta dish! Like this oven roasted tomato sauce.
Vegan Beer Brats-
Serve with fried onions and mustard. (Fry 2 large onions in 1 tbsp. of oil and a sprinkle of salt in an iron skillet on low for 20 minutes stirring occasionally until translucent and slightly browned). Add to the hot dog roll with the beer brat and top with mustard. For a gluten-free bun, I use Schar hot dog rolls.
Sweet Vegan Breakfast Sausage-
Serve with your favorite vegan breakfast, like my easy vegan scrambled eggs or a chickpea omlette. These breakfast sausages are always delicious dipped in some maple syrup!
Note: If you want sausage crumbles for pizza, lasagna, or to fry and add to a sauce, use my recipe for vegan sausage crumble for vegan sausage pizza. This recipe is similar, yet doesn’t contain the oat flour to bind the sausage together into links and patties.
Let me know your favorite!
Don’t forget to pin these vegan sausage recipes for later!
Gluten-free and vegan sausage recipe for Italian sausage, breakfast sausage, and beer brats.
- 2 tsp Italian herbs
- 1/2 tsp fennel
- 1/4 tsp cayenne or red pepper flakes
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp maple syrup
- 2 tsp poultry seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp nutmeg
- 1 dash cayenne
- 1/4 cup beer (gluten free if necessary) (optional) (reduce water by 1/4 cup if using beer)
- 1/2 tsp mustard powder
- 1/2 tsp white pepper
- 1/4 tsp onion powder
- 1/8 tsp nutmeg
- 1 tbsp canola oil or other neutral oil
- 1 cup water
- 1 tbsp Bragg's Liquid Aminos or tamari
- 1 tsp liquid smoke (hickory flavored)
- 3/4 cup TVP
- 1/3 cup oats (gluten free if necessary) (or 1/4 cup oat flour)
- 2 tbsp ground flax
- 4 pieces brown rice spring roll wrapper (or white rice spring roll wrappers)
- 3/4 cup warm water
- 1 tbsp Bragg's liquid Aminos (or tamari)
- 1 tsp liquid smoke (hickory flavored)
- 1-2 tbsp canola oil or other neutral oil to coat the sausage and fry
-
Put the ingredients for basic broth mixture into a medium-sized saucepan and add the seasoning of the type of sausage that you want to make. Heat it until it comes to a slow boil. (Reduce water by 1/4 cup if using beer in the beer brat).
-
Turn down the heat to low and add the TVP allowing it to soak up the broth for about 2 minutes.
-
Put 1/3 cups of oats in a blender or food processor and pulse a few times until the oats turn to a chunky oat flour texture.
-
Add the flax meal and oat flour and stir well while continuing to cook over low heat for about 3 more minutes until it becomes thick and all of the liquid has been absorbed.
-
Allow it to cool enough to handle and then scoop out 1/4 cup of the sausage filling. Form it into a sausage shape with your hands.
-
Place the formed sausages on a tray and put into the refrigerator for about 15 minutes until they are fully cool.
-
Place 3/4 cup of warm water plus 1 tbsp Braggs and 1 tsp liquid smoke in a shallow bowl or on a plate with high sides.
-
Add 1 piece of the rice paper spring roll wrapper to the liquid allowing it to rehydrate and become soft. (Soak for about 30 seconds until it's soft, but not soggy and let the excess water drip off).
-
Lay the rehydrated rice paper on a flat surface and place the formed sausage in the middle. Fold in the sides and then roll it up until the sausage is encased in the spring roll wrapper.
-
Coat with oil and cook or refrigerate in an airtight container until ready to cook.
-
Fry the sausages in a frying pan on medium-low turning frequently. Cook for 7-10 minutes until heated through and the "skin" is crispy. (Turn slowly and carefully to avoid ripping the casing).
-
Or you can grill the sausages over low heat for 7-10 minutes. (Make sure to coat the sausage well with oil before placing on the grill and turn slowly to avoid ripping the casing.
- Use the basic sausage recipe and change the spices for a variety of vegan sausages.
- Make soy free sausages by reducing the water to 1/2 cup and replacing the TVP with a can of rinsed and drained white beans. Mash up the beans with a fork while they are cooking and follow the same recipe way.
- Coat the sausages in oil so they don't stick and keep in an airtight container in the fridge for up to 3 days until ready to cook.
- When cooking, make sure to heat on medium-low and use enough oil so they do not stick to the pan or grill.
- You can use either brown or white rice paper wrappers. The brown rice ones are slightly thicker and hold together a little bit better.
- The brown rice wrappers need to soak slightly longer than traditional white spring roll wrappers.
- Replace 1/4 cup of the water with beer when making beer brats if desired. It makes a more authentic flavor, but they taste good with or without the beer.
