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:
& 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
- 3 Tbsp flaxseed meal
- 1/2 cup water
- 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)
- 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.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Method adapted from Madeleine Shaw’s cookbook.
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