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.
I am so happy to try these sausages. I had tried Beyond Burgers brand and was dripping way too much oil.
Can you bake these instead of frying?
Thank you
I’m sure you can. I would brush them with a little oil so they don’t dry out though. Enjoy! 🙂
Thank you! I made the sausage ones and I skipped the cooking part because I have used tvp before and never cooked it and I found out that the cooking is needed. I think the sausage would have been meatier and more together if I had not skipped the cooking step. I will also add fennel next batch. But these were delicious! I loved them even with my error. So yummy!
You need to soak the TVP in hot water to rehydrate it for sure, but I’m so happy to hear that you liked it anyway! 🙂
I would love to know what I have done wrong. I used aquafaba. The patties did not hold together well. Once I put in the stock they fell apart into a gloppy mess. I really want this to work based on all the great reviews! Suggestions anyone?
Did you replace another ingredient with aquafaba? The flax meal is an important element to make it stick together. If you follow the recipe it will hold together. If you need to sub the flax, I would use something like Ener-G egg replacer or a similar one that works a binder.
Killer recipe. Keep them coming.
Thanks so much!:)
How can you cut down the sodium?
You can reduce the amount of Bragg’s liquid Aminos that you use or use low sodium soy sauce in its place. The Bragg’s is the only source of sodium in this recipe. Enjoy! 🙂
Very nice! I stuck in some caramelised onions and finely chopped cooking apple along with some all spice and cinnamon in it as a variation. Lovely!
Wow, that sounds delicious Richard! So happy that you liked it! 🙂
Just made these. I used Penzeys breakfast sausage seasoning and formed them into patties. Cooked them in my air fryer for 10 minutes at 390 degrees in two batches. I brushed a little oil on top. They are quite good.
I’m so happy that you liked them Vicki. Glad to hear that they can be cooked in an air fryer. I don’t have one, so I haven’t been able to test it out that way.
Thanks for the air fryer suggestion . I’m excited to try these
I am sensitive to oats. Could you suggest a substitute?
I haven’t tried it, but I think that an all purpose flour would be a good substitute for oats. Let me know if you try it. Enjoy! 🙂
Great recipe. I love Italian and Irish sausages so must give these a try. How long can they last in the fridge? I don’t have a freezer
Thank! What type of spices are in Irish sausages? I’ve never had them, but I’d love to try a new way to spice these up! I have kept them in the fridge for 3 days and they have stayed good. Enjoy! 🙂
This is AMAZING and I can’t wait to make these- I spent a good part of last year looking for a gluten free vegan option for sausages and it was pretty bare out there. The rice paper casing is SO CLEVER, this is a huge game changer for me- THANK YOU!
You are so welcome! Any gluten free vegan “meat” type product is really hard to come by! I hope that you enjoy it! 🙂
This looks amazing….Is there a favorite of yours? Cant decide which one I want to make! I don’t like purchasing processed vegan meats, they are always too salty for me. Cannot wait to try! I may put this in your cauliflower stuffing! I used to make a great stuffing before I went vegan/gluten free that had sausage in it, along with cranberries and apples. Thank you
Hi Molly, I don’t think that I can choose a favorite, it just depends on what I am making it with. I also have a sausage crumble recipe that I put on pizza or in things like lasagna or spaghetti. If you are going to add it into another dish and don’t want to eat it as a link, I would make the crumble style sausage instead. Here is a link to that recipe… https://thehiddenveggies.com/vegan-sausage-recipe-pizza-crumbles/
Hi I’m asking is the texter more meaty? then mushy like the bean sausages! I’d like to make them for a flexatarian who eats some vegan foods but likes meat?
I’m very impressed how well they look.
Thanks Jasmine! The texture is fairy meaty when you use TVP. It is not quite as meaty as the type made from wheat gluten, but not mushy like bean sausage. I hope that you give them a try! 🙂
Can you make these without the casing, or will they just fall apart immediately?
You can make them without the casing. Make sure to form them in the shape that you want and then cool them just the same as you would before putting them in the casing. I do it that way if I want sausage patties instead of sausage links. 🙂
How well does this work if you’re not going to use the casing? For example, making the Italian sausage and using it it broken up in spaghetti sauce
If you want sausage crumbles for spaghetti and stuff, use my recipe for sausage crumbles. It is similar to this one, but does not have the oats and flax to bind it together. Here is a link: https://thehiddenveggies.com/vegan-sausage-recipe-pizza-crumbles/
just wondering how much liquid ?
Follow the basic broth recipe for all of the flavors. (It calls for 1 cup of water) If you are making it with beans instead of TVP, then reduce the water to 1/2 cup. Hope that helps! 🙂
Hi I was wondering if these freeze ok to make ahead?
Hi Jill, I have never tried freezing them. I have made them ahead and kept them in the fridge for a few days. I think that freezing would work though. Let me know if you try it.
Wow these worked out awesome! I can’t wait to try them over the camp fire this summer. I think they would hold up on a grate. I ended up baking these on parchment for 20 minutes at 400 degrees, turning half way. I look forward to playing around with the spice combinations.
What a great idea to bake them! Happy to hear that they came out well that way. I have made them in the frying pan and on a grill so far and they worked well both ways too. Let me know what spice combos you like! 🙂
Thank you, thank you, thank you. This was amazing. I tried the bean version, and it was mushy( also that recipe didn’t include the spring roll.Ill try it again with the spring roll.), But this version was a huge blessing. Thank you so much. P.s I usually don’t leave commitments, but this was so good it deserve it. I been vegan for 9 months out of 27 years. This was awesome.
You’re welcome! I’m so happy to hear that this version worked for you! Great job making it 9 months being vegan! Hope recipes like this help! 🙂