Easy Vegan Sausage (Soy- & Gluten-Free!)

Yum yum! I used smoked paprika to give it that smoked sausage flavor

I made this today for brunch. The taste and texture are spot on! This recipe is a keeper!

I make a lot of Minimalist baker recipes but this one is my favorite. I love it because I can make sausage, burgers or meat balls with the same recipe and the taste is mind blowing.

This blew my mind! I only added 2 cloves of garlic, used kidney beans instead of pintos and didn’t add the date. Popped these right in the air fryer and they were super crispy. Even my non vegan parents loved it! Thanks for the trustworthy always delicious recipes!

I made this last year for Thanksgiving. It is now a family favorite and will be our traditional main course. I made gravy and this year will pair with farrow and other sides. I’m so glad the recipe was here for me to brush up on. I have to triple the recipe because one is not enough.

LOVE! My (meat-eating) family finds these delicious – the flavor and texture is spot on. Can’t recommend these enough!! One of my absolute favorite recipes on the blog.

Made it. Loved it. I will freeze the leftovers and try them out on my carnivore neighbour soon. Thanks for another great recipe.

Love love love. This is one of the most delicious vegan recipes that I’ve ever made. I used it on top of the zucchini boat recipe, but next time I plan to make it to eat alongside of a tofu scramble. Currently my absolute favorite thing to make & eat. Thank you!!

Delicious! Great texture, flavor, and relatively easy. Made for pizza night with my parents and achieved exactly what I wanted because my mom said, “Maybe I actually could eat plant-based”! Woohoo!

I just made this a few days ago and although it was a bit wetter than I wanted, it tasted pretty good! I swapped out the nuts for hemp seeds, used cumin in place of fennel seeds and omitted the sage/rosemary herbs, and used a bit of maple syrup to balance out the flavors. Next time, I would probably add a bit of oat flour for a slightly drier mixture.
Pro tip: Use the slicing attachment on your food processor instead of slicing the mushrooms. It saves so much time!

A staple in our house now! My toddler hates quinoa and loves these patties. I cook the quinoa and beans the night before and just sautee mushrooms and blend everything in the morning. I’ve served it with guacamole, cashew cream, ketchup or eaten plain and they’re great! Baked they remind me of a falafel but with a creamier texture. Thanks for another fantastic recipe!

I made the sausage for the zucchini boats and had some left over. My husband (a big meat eater) enjoyed it the next two mornings with eggs and has asked me to teach him how to make it so he can have it regularly for breakfast.

These easy vegan sausages are fantastic. So flavorful, healthy, and adaptable. I used a mix of rosemary and thyme for the fresh herbs, and will try sage another time. I think these will work well with white beans too if pinto aren’t on hand. Thanks!

I’m not exaggerating when I say these taste better than the real thing (I’m not vegan). I couldn’t believe how good they were. The flavor is unbelievable and the texture is perfect. I pan fried mine in oil and I think that helps with getting the best texture. Thank you Dana for the wonderful recipe!!!

I made the vegan sausage tonight and it came out great! Will definitely make it again. I followed the recipe exactly and used fresh thyme and omitted the date because my family is very averse to sweet in something savory. I did bake the patties basically because I did not want to mess up the stove! Tonight we crumbled them onto simple tortilla pizzas and it was so yummy. I plan to make bowls next and crumble it onto them. I think these will Be so versatile. I imagine you could add some different spices and use it in tacos. Another winner and thank you so much!!!

I made this last night. Doubled the recipe of course, used some leftover quinoa paired with roasted squash “noodles”. Another 5 star ⭐️ recipe! Tastes better than the “real”(?) thing! Thank you!

I love this recipe! I use 3 dates instead of one for extra sweetness (the end product resembles a honey garlic sausage).

I doubled this recipe right off the bat because everything I make from here I love. This did not disappoint and I was so glad I doubled it so i could freeze some.
I also had problems with it crumbling however when I followed your advise and put it back in the food processor and let it blend longer that completely took care of it! Excellent! I am not a vegetarian but this is my go to place for the best recipes!

This is fantastic; super flavorful and love the texture. I had buckwheat cooked so used that and they turned out great! I also used some of the sausage to stuff zucchini’s, excited to try those as well. Another great recipe Dana. Thank you!

A family favorite!! I make this recipe often and prefer making a double batch so I can freeze some for another meal. Thanks so much!!

I made into sausage shape. They remained intact with a nice flavor. Very good recipe. Merci!

Really tasty! I made the recipe exactly as written. I loved the addition of the fennel seeds, it really added to the savory depth. The patties were pretty crumbly, but I would rather crumbly thank mushy :) Thanks for another great recipe!

Mmm we made these for dinner with potato wedges and salad! They fell apart a little when we fried them but were still delicious!

This was so tasty and much easier than I thought it would be. I had cooked brown rice, so I substituted that for the quinoa. It worked great!

Amazing recipe the flavor in these are awesome! I made this for my roommates meat loving boyfriend and he said it was the best breakfast he had had in a very long time! I keep these in my freezer to cook up quickly throughout the week!!

So easy and delicious! I didn’t have fennel seeds, but honestly I didn’t miss them. I had canned mushrooms and canned pinto beans on hand and I think it worked out great. I also added Italian seasoning to give it a different flavor since I was doing a “sausage” and peppers dish. I found that it was a bit mushy to form into any kind of party or link, so I just crumbled it and I liked the crumbles better anyway. My boyfriend even really liked it and he’s a meat eater!

We made this exactly as described minus the date and fried it in a cast iron skillet as a crumble. It was sooooo delicious. We actually made burritos and even though it has an Italian flare, it complimented the vegan cheese, black beans, spanish kraut (Blue Bus
Cortido), roasted corn, Spanish Right Rice, salsa, cilantro and Cholula beautifully. The whole family loved it. Definitely a keeper. Cant wait to make a quinoa bowl with hummus, greens and roasted veggies. Thank you MB!

I ended up just stir frying the mixture instead of forming patties and put it over massaged kale like I saw in your IG story and it was so delicious!! Love the spices and the texture. Will definitely make again when I have leftover quinoa!

Sooooo good! I made these sausages with a few mods: walnuts instead of pecans, 1 tsp maple syrup instead of a date and subbed black beans for pinto beans, because that is what I had in my pantry. They fry up really nicely, but stay moist on the inside. The complexity of flavors is great: salty, tangy, umami, slightly sweet and smokey.

I will defintely make again!

I made this and we had it as burgers with avocado, caramelized onions, and homemade romesco sauce. I used brown kidney beans since I had that it hand and walnuts. It’s delicious. My toddler loved it too. Thank you for the wonderful recipes. 🙏🏻

I just made this recipe tonight and I’m a fan! I used a blender to help me since I don’t have a food processor but I really like the texture and flavor! Some broke apart while pan-frying them (trying chilling them for a little beforehand but I don’t know if that did anything), but not too bad. Maybe because I didn’t add the date?
Love your recipes!

This recipe was amazing! It was my first time making this “sausage” recipe, and the end result is delicious. I have a very small food processor, so I halved the recipe. The sausage is so flavorful and the texture is much better than most other vegan alternatives. I kept the recipe as crumbles instead of forming into patties, and add it to different dishes — it makes the dish so much better!

I just made these and they turned out GREAT! This recipe will definitely be a new staple for me.

I made a few substitutions based on what I had on hand: brown rice instead of quinoa, walnuts instead of pecans, maple syrup instead of dates, and all dried herbs/spices. I can’t wait to try this as a crumbled topping on pizza!

Thanks for a great and easy recipe!

Oh wow, they really taste like sausages :)
My food processor is not the best so they were falling apart while I was frying them but they turned out great in the oven.
Thank you for the recipe

I used black beans instead of pinto and a couple teaspoons of maple syrup instead of a date and these turned out delicious!! Love how easy they are to modify.

Amazing!
Used things I had on hand, red kidney beans and brown rice substitutes.

I cooked my mushrooms with onion and garlic for added flavor then pulled in the processor so that all of my flavors would mesh. Delicious. Thanks

Yummy! Just made these, cooking them in the oven. Added the chili flakes. I agree with V that the fennel makes them taste sausage- y. .. Should add that I used extra water because I made them in a blender, but they held together well after I coated the outside with almond flour. Thanks for the great recipe!

Made these and they were delicious! I wanted to use up some left over mashed purple sweet potato so I added 1/4 cup. That made the texture more like a veggie burger but still really good! The fennel is crucial for that sausage-y flavor. Another great recipe, MB!!

Delish! I added the cayenne and date and it was amazing. I actually rolled them into “sausage links” and served with mashed potatoes. Leftovers are in my freezer!

I used this recipe as the meat to our Thanksgiving meal. With mushroom gravy (vegan) over quinoa and mashed potatoes. It went well with the greens and black eye peas. I used Old Bay and extra paprika and red onion in our sausage. Delish!

It’s Thanksgiving morning, so I decided to give them a try. With a few adjustments based on what I had and what we like. Awesome!! I mixed walnuts and pecans, only 1 teaspoon of garlic, and I did oyster mushrooms. I love the flavor profile.

First time I tried a vegan “meat”. Thanks for this great receipt. My kids loved it which was the challenging part ! thank you so much !

This is an outstanding recipe! I love the combination of the cooked beans, mushrooms and nuts – genius. I pretty much followed the recipe as written, adding only a bit of vegan breakfast sausage seasoning. I cooked the patties in a nonstick skillet with a light spray of oil but I’m certain they’d have done fine without the oil. They were spot on. Didn’t crumble or fall apart.i love that I now have a healthy alternative to processed vegan sausage products. Thank you!

Just made this recipe and the flavor and texture are perfect! Although I added the date to help with binding, however, mine pretty much fell apart as soon as I added them to the pan. I would then reform them into rounds, and they would mostly fall apart again as I flipped them. And then when I removed them they fell apart a little less but still didn’t constitute entire patties. I did that a few times and then got frustrated and cooked the rest up like ground sausage. Although this isn’t what I was going for, I do look forward to the various dishes that I’ll be able to incorporate the vegan sausage into. First up, the left over roasted butternut squash and mushroom pasta I have staring at me from the refrigerator. I did use black beans instead of pinto, but other than that I followed the recipe to a T. If anyone has any suggestions on getting them to form more of a stable patty, I’m all ears, because I will definitely be making this again.

The flavour of these sausages was so yummy and unique, sort of a bready texture with a nice kick from lots of spices. I had some problems with mine crumbling (I used a blender instead of a food processor) so I’m going to try popping them in the oven next time for extra firmness! I also substituted navy beans because I didn’t have pinto, and loved the taste! Thanks for the awesome recipe :)

This was delicious. I substituted cannellini beans for the pinto and added extra fennel seed, fresh sage, and thyme. I put them on English muffins with some spicy vegan mayo, avocado, and red onion. My wife and I ate 5 sandwiches between the two of us. We’ve been vegans for quite some time and haven’t had anything close to breakfast sausage, so this was a taste of nostalgia!

While it was a lot of work, I wouldn’t hesitate to do it again. We’ve got 14 patties left over in the freezer after doubling the recipe. Thanks for sharing this!

I made these for my meal prep this week, so I doubled the recipe. They are very, very crumbly! After reading the comments and saw others had issues with them crumbling, I used 3 dates, but was pretty disappointed when they were still very crumbly. I cooked on the stove without oil, and most of them fell apart as I was cooking them. However, the flavor is pretty good.

Hey, very tasty! I made this after trying a couple of other promising vegan/GF sausage recipes. This is definitely the best. I was skeptical about the date, but that’s a wonderful touch. I stuck pretty close to your recipe except that I didn’t have quite enough pecans, so I made up the balance with sunflower seeds. I also threw in some celery seed in addition to the other spices. This is a keeper.

I see that a few other people doubled the recipe, and that’s what I will do the next time so that I can freeze a bunch of these and have a lot of happy breakfasts. (I stuck five of them in the freezer this time around, so that’s a start.)

So delicious and such an authentic flavor that reminded me of home! Used an ice cream scoop to make smaller portions (got about 10-12 out of the batch, perfect for small biscuit sandwiches). We took the leftover mushrooms and turned them into gravy. Time for a post brunch nap.

Highly recommend–so fast and easy. Don’t skip the date!

Made this recipe with my 13-year-old granddaughter. She chose thyme for herb. When she found out that the recipe called for mushrooms, she thought that was awful because she “hates” mushrooms. I told her this wasn’t going to be a problem, because everything gets chopped up. She said that didn’t matter, because she “hates” even the flavor of mushrooms. I went ahead and made it anyway. We decided to shape these as 12 meatballs instead of 8 patties. When my granddaughter tasted the results, she loved, loved them – couldn’t believe that the loved something with mushrooms. I will definitely be making this again. Looking forward to trying it with different herbs.

Another terrific recipe! I couldn’t find my quinoa (?!?!), so I used rolled oats (cooked halfway then rinsed lightly) and a scoop of plain pea protein instead to bind. It worked beautifully, though it was a bit soft. I had expected that with my subs, but didn’t fret it. It firmed up nicely with cooking. The flavor and texture is fantastic, really satisfying and a great carb/protein balance for this runner.

I have the remainder in the fridge, so I’m certain it’s better set now. Definitely, this recipe will get some more play – after I replenish my quinoa! Thank you for this great recipe!

My family loved these patties! They have a proper and balanced sausage flavor!
I used the first choice for all ingredients listed above but skipped the date, went with half the cayenne listed, and used dried herbs instead of fresh. So, I followed the directions thinking that cooking on a skillet would make the patties crisp up (like falafel) but they actually stayed medium-soft. I’ll probably reheat the remaining ones (I doubled the recipe) in the oven so they can crisp up on the outside a bit more.
I will say that your idea to use these as a crumbled sausage sounds marvelous. Some pieces that separated from my patties in the skillet crisped up sooo deliciously. My sister said to try the crumbles in lasagna.
I’m intrigued to say the least. Dana, can you share a recipe idea for sausage crumbles?
Thanks so much for this soy-free and gluten-free vegan sausage!

So great to have a vegan sausage recipe without vital wheat gluten! I had most of the ingredients already but I did buy fennel seed just for this recipe. Its not usually a flavor I like. Its delicious! And all but one kid likes it too. Easy to make but it took me a bit longer with nothing prepared and divided attention .

Delicious! I subbed 1 tbsp basalmic vinegar for coconut aminos, used sunflower seeds, and fresh oregano.

I made these for dinner last night. They were too spicy, and not particularly flavorful. Also, like in the pictures here, they burned easily and fell apart at the slightest touch. Next time I make them I’ll adjust the seasoning and add a binding agent.

This recipe delivers big on its promises. The flavour is wonderful – like a really good sausage but without the meat. Some members of my family eat no meat and othes do – this satisfied all of them. The portions are generous. I doubled up the recipe because I wanted it to be the main part of dinner and for four people one batch would have been enough with the addition of some veg to fill the plate. I opted for baking instead of frying and that worked very well. I also did not have pecan nuts and used about thirds sunflower seeds, pumpkin seeds and walnuts – it worked well. Can not wait to have leftovers for lunch!

Absolutely delicious – the taste was really spot on, texture-wise was good but could use something to bind a bit better maybe? like tofu, flax egg, something like that….. my house smelt like meat afterwards!! the seasoning was spot on :)

Greetings from New Zealand! I followed this recipe exactly as stated (except used walnuts rather than pecans) and they were absolutely delicious. Easy to throw together and I had mine with a roasted red pepper and rocket salad…but they’d go with anything – endless options for breakfast, brunch or dinner. I don’t know how you do it, but your recipes are incredible. I am vegan and this is my go-to website. Amazing!

I needed to use up already cooked pinto beans and quinoa so this recipe came at the perfect time. I made using garlic powder, 1 tsp instead of fresh. I also added some onion flakes. I saved back some of the cooked mushrooms to add back after blitzing to give some texture.
It really did taste delicious, but my meat eating husband always takes offense when I call the vegan substitutes by their meat doppelganger name. But he ate two patties!

Thank you for this recipe! Another gem from your team. I used up some leftover chickpeas instead of pinto beans, used a mixture of mostly quinoa and some leftover sweet potato and used a hodgepodge of pecans/hemp seeds/sunflower seeds with the mushrooms and your spice ratio and was so pleased with the result. Easy to form patties that crisped up in the oven. Lunch for the week. Thanks again.

I recently was diagnosed with celiac and have really been struggling finding breakfast options that are fully vegan and gluten free. I saw these and made them immediately because I was so excited. I already almost exclusively make recipes from this website and the cookbooks and am constantly surprised at how well every one turns out. I love that so much work goes into making the recipes perfect and this one is AMAZING and so delicious as usual. These are definitely staying in my meal prep rotation!