Friends, these vegan sausages are little miracles. Not a crumble in sight! These bean, oat, and nut-based sausages are packed with flavor thanks to spices like fennel and smoked paprika, have the texture of REAL sausage, and are incredibly versatile!
They can be made into large sausages for grilling (Hello, vegan sausage in a bun with mustard and sauerkraut), or made into small breakfast sausages perfect for brunch, scrambles, hashes, and more! The possibilities are endless.
The best part? Just 10 ingredients required and perfect for preparing ahead of time and pulling out of the refrigerator or freezer as needed! Let us show you how it’s done.
How to Make Vegan Sausage
These vegan sausages are made with a base of oats, pinto beans, and cremini mushrooms. This wholesome combination supplies each sausage link with 3 grams of fiber, over 4 grams of protein, and an assortment of B vitamins, potassium, magnesium, phosphorous, and zinc.
Walnuts contribute additional nutrients (like omega-3s!) and provide a subtle and pleasant crunch. Flaxseed adds even more omega-3 goodness and serves as the binder.
Garlic, fennel seeds, and smoked paprika provide classic sausage flavors and optional cayenne adds a little heat. Coconut aminos adds saltiness and depth of flavor, while salt and pepper add additional saltiness and spice.
Once formed into sausage links (or larger sausages for grilling), they’re wrapped with parchment paper to seal in moisture for steaming.
After steaming, the sausages become darker in color, more firm, and hold together just like real sausages.
At this point, they’re ready for browning in a skillet or freezing for a quick and easy preparation whenever the craving strikes.
We hope you LOVE these vegan sausages! They’re:
Savory
Smoky
Salty
Satisfying
& SO versatile!
Enjoy them for breakfast or brunch with vegan eggs, sunny side up eggs (if not vegan), added to scrambles, or alongside baked beans. They’d also be delicious on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut.
More Savory Breakfast Recipes
- Quick Crispy Shiitake Bacon
- Easy Egg-Free Frittata
- Scrambled Tofu Breakfast Burrito (30 minutes!)
- Fluffy Chickpea Scramble (30 minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Sausage Links
Ingredients
FLAX EGGS
- 3 Tbsp flaxseed meal
- 1/2 cup water
SAUSAGES
- 1 (14-ounce) can pinto beans
- 1 ½ cups rolled oats (gluten-free as needed)
- 1 cup sliced cremini mushrooms
- 4 cloves garlic, minced
- 3 ½ Tbsp coconut aminos
- 1 tsp dried fennel seeds
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp each sea salt and black pepper (optional)
- 1/2 cup walnuts, finely chopped
- 2 Tbsp avocado oil (for cooking)
Instructions
- Prepare flax eggs by adding flaxseed meal and water to a dish and stirring to combine. Let rest for 5 minutes to thicken.
- Drain and rinse the pinto beans, and pat dry with a kitchen towel or paper towel.
- In a food processor or blender, pulse the oats until they form a coarse flour — there should not be any whole oats visible.
- Add in the flax eggs, beans, mushrooms, garlic, coconut aminos, fennel, paprika, cayenne pepper (optional), and salt and pepper (also optional). Pulse to fully combine, but leave some chunks for texture. Avoid processing the mixture into too smooth of a paste. Taste and season with more salt and pepper as needed, more fennel for classic sausage flavor, paprika for smokiness, or cayenne for heat (optional). Transfer to a bowl and stir in the chopped walnuts until fully combined.
- Scoop 1/3 cup of the mixture and form into a sausage link shape. If it is too sticky, run your hands under some water and try again with slightly wet hands. Using 1/3 cup will make 6 sausages about 6 inches long. For 12 smaller sausages, use 2 heaping tablespoons per sausage.
- Once formed, place sausages on a plate lined with parchment paper and chill in the refrigerator for 15-25 minutes, until firm and not sticky to the touch.
- Bring a large pot of water to a boil with a steamer basket insert over it. Wrap each sausage in a small piece of parchment paper, twisting the ends to seal. Place sausages in the steamer basket and steam for 30-35 minutes, until firm and cooked through. Add more water at the 15-minute mark (or as needed), to avoid scorching your pot.
- If freezing for later, cool completely and transfer to the freezer. Otherwise, to cook and brown the sausages, heat a large cast iron skillet over medium heat and add half the oil (1 Tbsp (15 ml) as recipe is written // adjust if altering batch size) to the pan. Add as many sausages as will fit in the pan comfortably and fry for 5-10 minutes, turning every once in a while until all sides are slightly browned. Repeat with the remaining oil and sausages. You can also cook the sausages on a grill if desired.
- Enjoy sausages on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut. They would also be perfect with vegan eggs or sunny side up eggs, added to scrambles, or alongside baked beans.
- Store leftover sausages in a sealed container in the refrigerator for up to 5 days or in the freezer up to 1 month. They can be cooked on the stovetop directly from frozen.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Method adapted from Madeleine Shaw’s cookbook.
Patricia says
Wonderful recipe! Fennel seed makes the flavor a lot like sausage.
Thanks so much for the lovely review, Patricia. We are so glad you enjoy the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Keely says
how many grams of dried beans would i need to make this?
Hi Keely, for 1 can of pinto beans, that will be ~1 1/2 cups cooked beans, which is ~1/2 cup or 96 grams dried beans. Hope that helps!
Barbara says
I don’t like fennel could I substitute sage for fennel. Would it be the same amount of sage? fresh or dried?
Thanks
Hi Barbara, we think that would be tasty! We’d say 1 tsp dried or 1 Tbsp fresh. Let us know how it goes!
Pepper says
They sat in the refrigerator rolled into sausages at least an hr before cooking. To eliminate oil – Instead of frying I cooked these in the air fryer at 360 deg f for 12 min after steaming them for 35. I added 1/2 tsp ground fennel to the recipe in addition to the seeds. I used Bragg’s liquid amino instead of coconut amino. Prior to steaming I did not think I would like these as all I could taste was beans, after steaming they really firmed up. I was surprised at the texture change. still pretty beany. Maybe next time more fennel and paprika. After air fryer they were crispier. Tried them just plain.they are okay just a bit beany will try them with eggs. I like pinto beans but probably won’t make these again. not bad just not a total fan.
Kyla says
I am allergic to all bites except almonds. Do you have a recommendation for a substitute for the walnuts? Maybe almonds? Some seed? Coconut?
Almonds could work! Or pepitas (raw shelled pumpkin seeds) might be even better. Let us know if you try it!
lily says
So good.. pulse ingredients separately then mix in a bowl by hand. Add extra oats then what recipe says, also more salt and paprika. Free and you’re good for thr next couple of months!
Lovely! Thanks so much for sharing!
Atara Dahan says
I made your taco meat recipe and although it would have been okay hidden in a taco, when I ate it plain it felt very unlike taco meat. It was very heavy and dry, like tomato-covered nuts. Is this recipe the same? Can you feel the crunch of the nuts?
Ideally I’d like to leave them out. Is that possible, or can I swap with something else?
Also, can I swap the oats with anything else?
Thanks
Hi Atara, we enjoy the nuts in this particular recipe and don’t find them crunchy. You could leave them out, though. The oats are quite essential for the right texture but something like cooked brown rice might work? We haven’t tried it! We do have a tempeh breakfast sausage you might like to try as well!
Angela says
Hi there. I’m always keen to try and make wholesome meals for my kids. We are a pescatarian household so we do eat eggs and fish. I hate buying processed meat alternatives in shops so would love to give these a go. I have two questions if possible?
1. We eat egg so can I use egg instead of the egg substitute
2. I’ve never steamed anything in my life so no idea how to do this. I don’t own any fancy steaming gadgets, is this something I can do at home with just a saucepan? Sorry if this sounds stupid, I just have no idea what to do.
Hi Angela, all questions welcomed here =) We haven’t tried eggs in this one and aren’t sure if it would impact the final texture after steaming. If you give it a try, we’d suggest using just 1 egg. Check out the video around the 38 second mark to see the steaming step. If you have something you can place in a saucepan/pot to hold the sausages above the water, that could work! Otherwise, a steamer basket is usually less than $10.
Lyn says
Just made these for the second time and they are even better than the first. I skipped the mushrooms because that seemed to add too much moisture to them and I just didn’t like the flavor they added.
This time when I let them sit in the refrigerator for a couple hours they totally lost their stickiness. And they were so yummy!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Lyn!
Melissa says
I am a very lazy and impatient cook so I did half as per the recipe and half I tried skipping the steaming step – too soft and mushy. I’m wondering if anyone has had success skipping the wrapping up step? Can you steam them without that? (I also hate wasting all the wrappers.) I suspect they may be ok if you skip the steaming and just bake them, perhaps with a cover. Curious to know if anyone has tried this.
Lovely flavors. The sausages turned out quite well as per the recipe but it took me sooo long. As always, I’m looking for short cuts. Haha.
Hi Melissa, so glad you enjoyed these overall! The vegan sausages do need the wrappers during the steaming process, otherwise they would fall apart. Steaming is what allows them to develop a firm texture. Hope this helps!
Laurie says
Read a lot of the comments, but not all. Do you think you could steam this in an Instant Pot?
Hi Laurie! We haven’t tried it so we aren’t sure on the timing, but that should work – yes!
Maria says
If I were to replace the egg substitute with ” just egg ” how much would you recommend to use?
Hi Maria, we’re not sure it will firm up the same, but it might work! You could try replacing the flaxseed meal and water with 1/2 cup “Just Egg”. Let us know if you try it out!
Laurie says
The second time I made these, I steamed them in my Instant Pot. I put a cup of water on the bottom, put the trivet in and then put the sausages in. I steamed them for 30 minutes with a natural release. They turned out great! It is the only way I will do them from now on.
Yay! Thanks so much for the lovely review and for sharing your modifications, Laurie!
BlairLynn Sprouse says
Greetings!
I have been looking for a plant based sausage. I have yet to find one that does not require substitution. Due to my sons allergies. I need to substitute the pinto beans and oats. Since these are vital for this recipe, have you had any lucky making sausage without these ingredients? Do you have recommendations?
Thank you so very kindly!
BlairLynn Sprouse
Hi BlairLynn! Thanks so much for commenting, would it be possible to substitute another type of bean or legume in place of the pinto beans, or can you not do legumes of any kind? The oats are very important for this recipe in particular, but we do have this easy vegan sausage that is oat-free (still has beans, though) or this one that is made with tempeh (if you can do soy). If you can use legumes, lentils would be a great substitution, or another bean like kidney or black. If you cannot do any legumes, something like mashed potatoes or squash might work as a binder? But we haven’t tried it. Let us know if we can help further!
Jessica E says
Is there any substitute for walnuts? I have everything else on hand and am eager to make them!
Hi Jessica, we think pecans would work. Hope that helps!
Karla Dutton says
Hello, we really enjoy making your receipes. We (my husband and I) are alergic to mushrooms. Can you kindly suggest a substitute for them in yourr sausage receipes?
Thanks!
We’re so glad you enjoy our recipes, Karla! We’d suggest sautéed onions as a replacement. Let us know if you try it!
Einat says
I’d like to try and make these as mini burgers and oven roast them. Do I still need to steam them or would it be ok if I simply roast them for ~15 min on each side?
Hi Einat! We’d suggest steaming them for the same amount of time, and they might work if you just roasted them, but we aren’t sure. They might not hold together as well if you skip the steaming step! Let us know how it goes if you give it a try!
Alexa says
These are delicious! I’ve found it impossible to source vegan sausages which are free of wheat or soya, so these are perfect. I used tinned haricot beans because I couldn’t source any pinto beans locally, and the mixture looked just as it does in the video. Being able to store these in the freezer wrapped individually in the baking paper after steaming is a huge bonus – all you need to do is defrost and sauté. These are now a staple in our house – thank-you so much!
Thanks so much for the lovely review and for sharing your experience, Alexa! We are so glad you enjoyed!
Allyer says
Hi, can I make this without the mushrooms?
Hi Allyer, we’d suggest sautéed onions as a replacement. Let us know if you try it!
Lyn says
Yes, you can make them without the mushrooms. I added just a tad more walnuts but that probably wasn’t necessary. Still very good.
Terri says
This looks so good, I’ll be making them today! I’d prefer to bake them instead of steaming so could you please give me advice on what temperature, how long to bake, etc. Thank you
Hi Terri, you could bake them instead of frying, but we wouldn’t recommend baking instead of steaming. Steaming is what allows them to develop a firm texture!
Amber says
YUM! These were delicous! Mine were a bit soft/pasty though. I think next time I’ll process the mushrooms and garlic separately and then process it all together. In my attempt to get all the mushroom and garlic chunks processed in, I think I allowed the beans and oats to get too pasty. Also, I steamed for 35 minutes, but I live at high altitude (~9600 ft), so maybe my steam isn’t as hot and it needs longer? What are your thoughts on swapping out half the oats for vital wheat gluten? I’m thinking that might help set them up firmer, too.
We’re so glad you enjoyed them, Amber! We haven’t experimented with vital wheat gluten, but there are several vegan sausage recipes out there using it, so we assume it would work well. Thank you for sharing your experience!
Sophia says
I made them and I love them soo much. Thank you they are so tasty and healthy 🙏🙏
Aw, yay! We’re so glad you enjoy them, Sophia! xoxo
Angelyn says
Hello! Thank you for all you do!
Hey so I was just wondering, what is the next closest thing to wrapping and steaming the sausage? I don’t like wrapping them in anything, I find it really unhealthy.
Can I put them in the fridge to sit, can I put them in the oven or some other technique that doesn’t consist of wrapping them in something inorganic?
Thank you for your kind words, Angelyn! Hmm, the steaming is important for getting the right texture. But perhaps steaming in a single layer? You may need to lather them with oil to prevent sticking.
Angelyn says
Thanks, that’s perfect!
Einat says
Maybe try wrapping them in banana leaf. I know in South East Asia they steam rice cakes and other foods, wrapped in banana leaf and it works great
Angelyn says
This is ingenious! Thank you so much!
Raven says
I’m having trouble shaping these even with wet hands. I’ve put the entire mixture in the fridge to try to dry it out. Any tips? My next go do will try to use a plastic bag to pipe it out.
Hi Raven, it sounds like there’s too much moisture. Make sure you’re drying the beans thoroughly, and if needed, more oats and/or walnuts should help!
Lyn says
I chop everything separately and then add to food processor. Be sure you are not then processing them too much. Just one or two pulses is all it needs.
Kungaa Joseph says
I made it tonight. Cooked my beans to lower the sodium; used baby portobello mushrooms ( store didn’t have cremini ones). Had instant rolled oats. Everything went well but next time I will chop the mushrooms first then add the rest after l pulse the oatmeal. The links were big and broke in half. YET once again I am able to make a sausage that tastes great! Dijon mustard and a lettuce wrap was my snack tonight. Thank you. My coconut aminos is 15 calories per tsp compared to the popular that is only 5 calories. BUT MINE is only 75 gr of sodium per TBS.
Thanks for the great review and for sharing your modifications, Kungaa!
Kungaa Joseph says
Today I followed it to the letter except for the salt. I found adding Italian seasoning and more pepper flakes gave them a zing! My small question- can I replace the oats with a less sweeter item like Quinoa flakes? Dana, I am loving to have a sausage lower in sodium. Gave some to my neighbor and he ate almost all of them in an hour! He loved them!
Woohoo! So glad you and your neighbor enjoyed them, Kungaa! The oats have unique properties that contribute to the firm texture after cooking, but let us know if you experiment with quinoa flakes!
Cynthia Pierce says
SO MEATY! OMG the texture of these is AMAZING. I’ve made them twice now, and I am hooked.
I wasn’t able to fit everything into my food processor at once, so I ground the oats and pulsed the mushrooms separately, then processed the beans/spices/liquids, and then mixed everything together by hand in a large mixing bowl.
Curiosity: I’ve made vegan meatballs using vital wheat gluten and I appreciate how protein-dense that ingredient is. Do you think I could sub some in for a portion of the oats? Or if I used it in addition, I suppose I could add more liquid (veggie broth maybe?). Let me know if you have any thoughts on the matter!
We’re so glad you enjoy them, Cynthia! We haven’t experimented with vital wheat gluten in this recipe, but it probably would act similarly to the oats. Let us know if you do some experimenting!
Julia says
These turned out great, even with a few substitutions. I didn’t have refried beans, so I used black beans. I didn’t have cremini mushrooms, so I used sauteed white mushrooms. Otherwise I followed the directions as written and was very happy with them and can’t wait to make them again! Great job!
Wonderful! Thank you for the lovely review and for sharing your modifications, Julia! xo
Hi Claire! We’re so glad you like the recipe, just a note that we ask readers not to use our photos or recipes in a paid-for product or to showcase a restaurant menu. If you’re simply making them for friends, we hope you love them! But, in the event that you have other plans, please take a look at our sharing guidelines here. Thanks!
Evie says
I made these tonight for dinner as a test for an upcoming BBQ event for which I need to bring something to grill. Oh my! these are fabulous!!
The recipe steps look like a lot, but are really easy. I fried mine in a pan and it was great.
I will definitely be making these again!!!
Woohoo! We love to hear this. Thanks for the lovely review, Evie, we’re so glad you enjoyed! xo
katelyn says
What would you add to this to make it like a chorizo?
Hi Katelyn, you can check out our Easy Vegan Chorizo for some spice inspiration! xo
Lisa says
Made these for the first time-followed recipe exactly. They are delicious!!!! Will definitely freeze some and try some on the smoker. Thank you!
Woohoo! We love to hear this, Lisa. Thanks for the lovely review, and let us know how it goes if you smoke them! xo
Eva Brenner says
YUMMY!!! I made these last night but used chickpeas instead of beans since that’s what I already had soaked and cooked. I also forgot to add the walnuts. But it was SO YUMMY still. I will definitely make these again with walnuts. Planning to do a big batch and freeze for lazy dinners. Thank you!!! :)
Wonderful! We’re so glad they turned out well with chickpeas. Thank you for sharing, Eva! xo
Sabrina says
I just made these. Super delicious, so packed with flavour and way better/healthier than any of the processed vegan sausages I can buy at the store. I mostly followed the recipe exactly except I couldn’t find fennel seeds so I left that out and I didn’t have coconut aminos so I used tamari with a little bit of maple syrup. I love all your recipes. :)
Yay! We’re so glad you enjoyed them, Sabrina. Thank you for the lovely review and sharing your modifications! xo
Lisa Dehm says
Made these tonight. No fennel so I substituted sage. Also used a blend of shiitake, white and baby bella mushrooms( sold that way) sauteed them after steaming with peppers and onions and ate them with a little ketchup on a warm tortilla. Delicious! Thanks for posting this!
That sounds so delicious! Thank you for the lovely review, Lisa! xo
Erin says
Hi, I’d love to make these but grain-free. Do you think an almond flour and coconut flour combination would be a good sub for oats? Thank you.
Hi Erin, we’re not sure that would work as we think oats are key here for the right texture. But let us know if you do some experimenting!
June says
I made this almost exactly the way you did. Even my cast iron pan was the same. The only difference was that I used baby bella mushrooms instead of cremini, and I probably didn’t steam them the full 35 minutes. It might’ve been just 10-15 because I got impatient. They looked exactly the same as yours but the texture inside was too soft.
Do you think that’s because they didn’t steam long enough?
I’m also wondering if maybe the mushrooms should be sauteed first. Would that make a difference? Or was it the type of mushroom I used?
I’d like to try it again. And oh yeah, I used Quick Rolled Oats. Do you think that changed the texture?
Hi June, they do need to steam for 30-35 minutes to get the right texture. Otherwise, they will be too soft. Quick oats shouldn’t make a big difference. Hope that helps for next time!
Laura says
These look amazing! I’m not a fan of the licorice flavor of fennel. Is it noticeable in final product? Do you think cumin would work well here as a substitute?
That could be nice! We think it would also be fine to just leave it out.
Mimi says
QUESTION: I have seen that you suggest sautéed onions as a replacement for mushrooms. However, I was also thinking of trying either zuchinni or eggplant… Probably less flavorful and sweet than the onions, but do you think they would be OK in terms of texture?
Thank you, these do sound scrumptious!!! I do miss an occasional sausage :-)
M
We think those veggies might add more moisture, but perhaps if you cook them down enough it could be okay. You could try compensating with some oat flour if it seems too wet. Let us know if you try it, Mimi!
Andrea says
Where can I read other people’s comments about recipes? Please lmk!
Thanks!
Hi Andrea, you can find the comments at the bottom of the page. Hope that helps!
Angela says
Can these be steamed in the Instant Pot? If so, how long?
Oh that’s a neat idea! We haven’t tried it, but assume it would work. Maybe 5 minutes?
Diana says
Can I replace the pinto beans with kidney beans? I want to make these very soon.
Yes! That should work great!
Abby says
I’m so excited to make these! I love everything Minimalist Baker posts!
xoxo! Let us know how you like them!
Sammia says
They look scrumptious. Can the coconut aminos be replaced or left out? Thank you.
Hi Sammia, we’d suggest using half as much tamari or liquid aminos. And maybe 1/2 tsp maple syrup for sweetness and omit the salt or add to taste? Let us know how it turns out!
AR says
Hello!! Do you think portobello mushrooms can be subbed for cremini (I know technically they’re the same, but would it impact the flavor too much?)
Yes! Our understanding is that cremini are baby portobellos =)
Ev says
Made these for dinner tonight. They taste good, but it took a very long time to make. My only modification was to add Georgian spice from Trader Joe’s instead of fennel seeds. Overall, a satisfactory result, but keep in mind that the recipe is not very “minimalist.”
Hi Ev, thank you for sharing your experience! This one is a little more time intensive to get the texture right, but we find it’s a perfect recipe for making a big batch and freezing to reheat for quick meals. Glad to hear you enjoyed the flavor!
Mallory Crisp says
For this site minimalist is used to encompass at least one of three categories: 10 ingredients or less, 1 bowl, or 30 minutes or less. Not all the recipes fall into the 30 minutes or less category
Lis says
This looks delicious! Can I use normal or wholemeal flour instead of the oat flour?
Hi Lis, we think oat flour is pretty key here because of the texture it provides. But let us know if you try it!
sherry says
these are very cute tho i am not familiar with many of the ingredients. i am always intrigued that non-meat eaters want to eat food that looks like meat :-)
cheers
sherry
Benjamin says
I’m always intrigued about this secret cut of meat that comes off the animal as a link, or patty for that matter? It’s almost as if people ground meat to form it into a convenient to eat shape.. just as you can do with any other ingredient. ;-)
KM says
Yeah, oats and mushrooms are totes weird. :-/
Non-snarky answer, though I’m pretty sure your comment is not entirely in good faith… Many of us, at least in the so-called Western world, grow up eating meat and animal byproducts. Some of us, for a vast array of reasons, want to change our diet to exclude animal products and byproducts. Intrepid recipe creators like the lovely folks at MB have come up with a host of recipes that allow us to eliminate what we don’t want without eschewing a lot of the dishes and flavours that are so familiar, pleasant, and comforting to our palates. It’s not that they “taste like meat”. It’s that they give us the culinary experience – from appearance to aroma to flavour, etc. – we’re accustomed to and want/value.
This sausage recipe is a great example. It has a similar texture to a meat sausage, and it has a lot of the same seasonings as a meat sausage. And, yes, on a superficial level it kind of looks like one too. But it doesn’t taste like meat. It tastes like a sausage. And a sausage doesn’t have to be made from meat.
Emily says
Is there anyway to substitute mushrooms? I am allergic but these looks delicious !!!!
Hi Emily, we’d suggest sautéed onions as a replacement. Let us know if you try it!
B says
Really excited to try this! I have not been a fan of the fake meat varieties of sausage, and I can’t find any true breakfast sausage flavor either. I’m hoping to combine this and the flavors from a recipe from Damn Delicious for making your own breakfast sausage.
One question: I notice you steam them in parchment paper. What if I wanted to do sausage patties? Should I still try to steam them, just wrap them up in parchment paper per the recipe? Or would you recommend a different method for patties?
Thanks!
Hi! Yes, we’d still suggest steaming them in parchment paper. We think they should work the same if shaped as patties and the cook time should be similar. Let us know how it turns out!
Marie says
If I hate mushrooms (I know, it’s illegal for a vegan to hate mushrooms but…) what would be a good substitute? And to keep it oil-free, will they bake in the oven or fry in broth or water? Thanks!
Hi Marie, we’d suggest sautéed onions as a replacement. We didn’t try baking them, but we think it should work. Let us know if you try it!
Julia says
Wow these came out so so good! I used dried Italian herbs instead of fennel and soy sauce instead of coconut aminos. I also added nutritional yeast for some more umami flavor. Served with fried eggs and toast for a delicious brunch!!
Woohoo! Thanks so much for the wonderful review and for sharing your modifications, Julia!
Mark Shveima says
Hello!
A few questions.
1. Can kidney, black or white beans be used instead of pinto? Or is there a specific reason to use this bean over the others?
2. Instead of flaxseed eggs, can actual eggs be substituted? If so, how many would be appropriate?
Thank You for your time. : )
Hi Mark, any of those beans should work! We have used kidney beans with success. We haven’t tried eggs in this one and aren’t sure if it would impact the final texture after steaming. If you give it a try, we’d suggest using just 1 egg. Hope that helps!
Mark Shveima says
Thank You! : )
Tamsyn Stock-Stafford says
Oh my, these look amazing!!!
I’m such a sucker for vegan sausages but the shop bought ones are full of not-so-good ingredients so this recipe is GOLD to me! I am totally making these tonight! Just one question: do you think I could add a sautéd onion to the mix?
Thank you so much for your amazing recipes. You’re my go-to for simple, easy and super tasty, every time 😘
We think that would be delicious! Let us know if you try it out!
Margaret J says
Walnuts (and pecans) are out at our home because of allergies. Can you suggest a substitute?
Hi Margaret, we’d suggest a mix of pumpkin and sunflower seeds. Let us know how it goes!
Julie Babb says
Has anyone tried this as sausage patties? I’d like to avoid the steaming part.
Thanks,
Julie
Hi Julie, We do think patties would work, but we wouldn’t recommend skipping the steaming part as it is important for texture. But let us know if you try it!
Anne-Marie Berry says
I was wondering what you would suggest using instead of beans and oats as I can have neither. And by the way oats do have gluten, it is just different to wheat, but still gluten
Hi Anne-Marie, In that case, we’d suggest this recipe instead (maybe with sweet potato in place of the beans?).
Emily says
Do you have a nut alternative for this one?
Hi Emily, we’d suggest a mix of pumpkin and sunflower seeds. Let us know if you try it!
Lorena says
I have all the ingredients, but do not have any parchment paper. Would wrapping the sausages in aluminum foil work to steam them?
Hi Lorena, we think that should work. Let us know if you try it!
Cj says
THANK YOU!!!! SO MUch better than the store bought junk food. These look so good and easy!
xoxo! Let us know if you try them =)
Anita Wood says
Can these sausages be made into patties?
Hi Anita, we didn’t test it that way, but we think it would work! Let us know if you try it.
Laura says
Can these be made without the mushrooms, or with a non-mushroom substitute? I
Hi Laura, we’d suggest sautéed onions as a replacement. Let us know if you try it!
MELISSA ABEND says
By what can I replace 3 ½ Tbsp coconut aminos?
For the the flax seeds , can I replace by one egg ?
Thank you in advance ,
With best regards ,
Mélissa
Hi Melissa, we haven’t tried eggs in this one and aren’t sure if it would impact the final texture after steaming. If you give it a try, we’d suggest using just 1 egg. For the coconut aminos, we’d suggest using half as much tamari or liquid aminos. And maybe 1/2 tsp maple syrup for sweetness and omit the salt or add to taste? Let us know how it turns out!
Ginny says
This looks great! I’m wondering though about a tree-nut free version – maybe using pepitas or sunflower seeds instead of the walnuts and tamari or liquid aminos instead of the coconut aminos? Any thoughts or suggestions for this?
Hi Ginny, that could work! We’d suggest a mix of sunflower seeds and pepitas. We’d suggest using half as much tamari or liquid aminos as the flavor is stronger. And maybe 1/2 tsp maple syrup for sweetness and omit the salt or add to taste? Let us know how it turns out!
AJ says
Hi! Can’t wait to try this recipie! Do you have any suggestion for a mushroom substitute? Not a fan of those.
Hi AJ, we’d suggest sautéed onions as a replacement. Let us know if you try it!
Olivia says
I definitely want to try this! Do you think other mushrooms be substituted for cremini?
Yes!
Carol says
I am on a low fat diet, so what can I substitute for the walnuts (I am not allowed any nuts)
Hmm, that’s tricky! Our best nut-free suggestion would be pepitas and sunflower seeds, but if those aren’t options for you, maybe increasing the oats and mushrooms to compensate. And maybe finely diced mushrooms stirred in at the end for more texture contrast. Let us know if you do some experimenting!
Lin says
The sausages sound yummy but what could I substitute for oats please?
Hi Lin, the oats are pretty key for texture in this one. We’d suggest this recipe instead. Hope that helps!
Sally says
Hi
I realise this is a vegan recipe, but as I’m vegetarian I wondered if I could use actual egg and if so how many would be needed for these sausages?
Thank you!
Hi Sally, we haven’t tried it so we’re not sure if it would impact the final texture after steaming. If you give it a try, we’d suggest using just 1 egg.
Ann says
I would love to make your sausage but I am allergic to mushrooms. Can you recommend an alternative please? I adore walnuts I also have a little left over marinated Jackfruit could I use that without destroying your recipe? Thank you
Hi Ann, we’d suggest sautéed onions as a replacement. We aren’t sure about the marinated jackfruit as it will depend on the flavors of the marinade. Let us know if you try it!
ReaderRita says
This recipe sounds amazing. I need to make these, stat!
How did you know I was craving a vegan sausage with mustard and kraut???
I DO have a question, though- if I wanted to sub in tamari or Bragg’s Liquid Aminos for the Coconut Aminos (because we find Coconut Aminos overly sweet), would it be a one-to-one substitution?
Thank you in advance- I can’t wait to make these!
Hi, we’d suggest using half as much tamari or liquid aminos as the flavor is stronger. And maybe 1/2 tsp maple syrup for sweetness and omit the salt or add to taste? Let us know how it turns out!
June says
Hi,
is there any way to substitute the mushrooms (which I don’t eat)? Or can they simply be left out?
Hi June, we’d suggest sautéed onions as a replacement. Let us know if you try it!