We hosted a dinner party recently, and I served our BBQ Black Bean Burgers and Cajun Sweet Potato Fries. Let’s just say that was a winning combo. Plates. Were. Cleaned.
I had one veggie burger left over, and while cooking up our usual weekend brunch the next day, I was craving some sausage. So, I decided to crumble up the veggie burger and sauté it with some spices including red pepper flake, cayenne, and fennel, and it was kind of amazing. That’s when I realized a vegan sausage recipe was in the making.
I went to the drawing board, inspired by our black bean burgers. I simplified the ingredients down to the essentials, tweaked the flavors, and came out on the other side with a seriously delicious vegan sausage recipe. Wanna know how it’s done? Let’s do this!
What is Vegan Sausage Made Of?
One of my least favorite things about vegan sausage at restaurants or grocery stores is the ingredients. They often contain gluten or processed soy, which doesn’t sit well with my digestive system. So, I was excited to make a soy-free and gluten-free version that makes the most of:
- Quinoa
- Pinto Beans
- Pecans
- Mushrooms
- Spices
- Herbs
Basically, we made a vegan sausage with whole food ingredients that’s easy to digest.
How to Make Vegan Sausage
Vegan sausage can be made a variety of ways, but usually in a food processor with a combination of tofu, tempeh, or beans. It can be chopped and mixed by hand, but a food processor speeds the whole process up!
Our version is quite simple — requiring 10 whole food ingredients you likely have on hand right now — and is made in the food processor.
To Prepare
- Prepare and cool quinoa (or use leftover quinoa!)
- Cook beans in the oven (helps the sausage texture be less mushy)
- Cook mushrooms in coconut aminos (or tamari, which is gluten-free soy sauce)
- Pulse the quinoa and pecans (or other nut or seed)
- Add the beans, mushrooms, spices, and herbs
- Add red pepper flake (optional for heat) and a date (optional for binding / flavor balance)
- Pulse and form into patties
How to Cook Vegan Sausage
Vegan sausage can be formed into patties and baked or pan-fried (pan-frying being our favorite) or crumbled and cooked in the pan for a quicker, less fussy option.
For those who are oil-free, the patties should cook up nicely in a non-stick pan or be baked on parchment paper, although a bit of oil does go a long way in helping them brown and form a crust.
You’ll find all cooking options outlined in the recipe below!
What to Serve with Vegan Sausage
This recipe is incredibly versatile and delicious alongside simple things like cooked eggs, roasted vegetables, greens, Vegan Breakfast Potatoes, Vegan Frittatas, Vegan Scrambled Eggs, or Breakfast Salads! It would also be a delicious addition to our Vegan Breakfast Burritos and this Grilled Corn Salad with Vegan Chipotle Ranch when crumbled and pan-fried.
It would also be amazing with a fried egg or vegan scrambled egg on a breakfast sandwich! Basically, the options are endless.
We hope you love these vegan sausages! They’re:
Quick & easy to make
Flavorful
Customizable (swap out spices, herbs & beans!)
Hearty
Satisfying
& Super delicious
These sausages would be the perfect thing to serve for brunch! Or, make ahead, freeze or refrigerate, and enjoy throughout the week alongside an egg or vegan egg.
If you like this recipe, be sure to check out our Crispy Portobello Mushroom “Bacon,” Spicy Tempeh Breakfast Sausage, Crispy Eggplant “Bacon,” and Coconut Bacon!
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 (Soy- & Gluten-Free!)
Ingredients
SAUSAGE
- 1 cup cooked + cooled quinoa (see notes for cooking instructions)
- 1 15-ounce can pinto beans (rinsed and dried // or sub black beans)
- 2 heaping cups thinly sliced cremini or button mushrooms
- 2 Tbsp coconut aminos (or sub tamari, but start with less as it’s saltier)
- 2/3 cup raw pecans (or sub other nut such as walnuts, or seed such as sunflower seeds)
- 1/2 tsp each sea salt and black pepper (plus more to taste)
- 4 cloves garlic, minced
- 1 Tbsp fresh chopped thyme, rosemary, or sage (or sub half the amount in dried)
- 2 tsp smoked paprika
- 1/2 tsp fennel seeds
- 1/4 tsp ground cayenne pepper or red pepper flake (optional // omit for less heat)
- 1 pitted medjool date (optional // for binding — offsets the spice)
- Oil for cooking (optional)
Instructions
- If you haven’t done so, cook quinoa and set aside to cool (see notes for instructions).
- Preheat oven to 350 degrees F (176 C) and spread the rinsed and dried canned beans onto a parchment-lined baking sheet. Bake beans for ~10 minutes. They should appear dry and cracked open (when cooked this way, they do not become mushy in the sausage mix). Set aside to cool.
- In the meantime, heat a medium to large cast-iron or metal skillet over medium/medium-low heat. Once hot, add the sliced mushrooms and coconut aminos and cook on medium/medium-high for about 4-5 minutes, stirring frequently or until they’re browned, fragrant, and cooked down to half their original size (see photo). Set aside.
- To a food processor, add quinoa and pecans and blitz/pulse into a loose meal (some texture is good — you don’t want a powder).
- Next, add cooked beans, cooked mushrooms, sea salt and black pepper, garlic, fresh herbs, paprika, fennel, cayenne or pepper flake (optional), and date (optional for binding and well-balanced flavor). Pulse a few times to combine (some texture is good — you’re not going for a purée).
- The texture should be moldable when squeezed in your hands. If too dry, add more coconut aminos. If too wet, you can stir (not blend) in some extra quinoa. NOTE: The more you pulse / blend, the wetter the texture will become. So pulse just until combined to preserve the texture.
- Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt to taste, coconut aminos for more depth of flavor / saltiness, or paprika for smokiness.
- Form the mixture into patties (about 8 as the recipe is written) using your hands first to form into balls and then pressing to form into discs. NOTE: At this point you can arrange the sausage between layers of parchment paper if stacking and refrigerate up to 4-5 days in advance for quick + easy cooking throughout the week. Though for best freshness, it's best to transfer to the freezer after 2 days.
- TO COOK: Heat a large skillet over medium heat. Once hot, add just enough oil to coat the surface (or use a non-stick or seasoned cast iron pan) and add only as many patties as will fit comfortably in the pan. Sprinkle the tops with a bit more salt and black or red pepper. See notes for baking instructions.*
- Cook for 3-4 minutes or until the underside is browned (turn down heat if browning too quickly). Then gently flip with a spatula and cook on the other side for 3-4 minutes more, or until the underside is browned.
- Serve immediately as is or alongside other breakfast favorites, like our Best Vegan Breakfast Potatoes, Southwest Tofu Scramble, or Easy Vegan Scrambled “Eggs.”
- Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and thaw before cooking. Cook as instructed.
Video
Notes
*To bake sausages: Place patties on a parchment-lined baking sheet and bake at 350 degrees F (176 C) for 15-23 minutes (will depend on preferred doneness) or until hot and slightly crispy on the outside.
*Nutrition information is a rough estimate calculated without optional ingredients.
Steph says
Not to be overly dramatic but these are life changing! A little involved to make but thankful I doubled the recipe and froze a bunch of them for future me. No subs, but only used fresh sage (if the fresh herbs listed) and I will def add thyme next time. DELISH! Thank you!
Aw, this makes us so happy, Steph! We’re so glad you enjoy this recipe. Thank you for the lovely review! xo
Bridget says
Hi and thanks for the recipe! I am trying to give up meat and can’t wait to try this! Could canned mushrooms be used in place of fresh? I don’t want to compromise the quality, but I do like to keep things simple.
Hi Bridget, we’re excited for you to try it! We’d recommend sticking to fresh mushrooms for best flavor/texture.
Avery Krycek says
This instruction is confusing:
“…refrigerate up to 4-5 days in advance for quick + easy cooking throughout the week. After 2 days, transfer to the freezer to keep fresh.“
So, does the dough keep for 4-5 days or 2 days?
Hi Avery, sorry for the confusion! Freeze the dough after 2 days for best freshness. However, it will stay in the fridge for 4-5 days. Hope that is more clear!
Kelley says
I made this as described in the recipe without any modifications and loved the flavour and texture. I would prefer it to be less crumbly/more bound, however. Should I add egg? Another date?
Hi Kelley, Adding another date and processing longer should help with binding. You could also experiment with an egg!
Kelley says
I did all three things and it seems to be less crumbly! Thank you!
Yay! Thank you for the update!
Moira Nelligan says
Is there a substitution for quinoa that you would recommend?
Hi Moira, we think brown rice or millet might work. Hope that helps!
Moira Nelligan says
Thank you!
ucity88 says
Can you create a vegan kielbasa recipe that’s soy and gluten free?
Yum! We’ll add it to our ideas list.
Nicole says
So flavorful! I don’t bother putting it into patties- I skip the date and make crumbles. They freeze wonderfully and we use for pizza, biscuits and gravy, pasta, etc. Today I mixed a full batch with an almond based ricotta and stuffed shells. *Chef’s kiss* Thank you, Dana! I’d give this one 10 stars if I could!
AMAZING! Love all your creative serving ideas, Nicole. Thank you for the wonderful review! xoxo
Sabrina says
These are sooo delicious! The combination of fennel, paprika, red pepper flakes, herbs, garlic, and subtle sweetness of the coconut aminos and dates creates a complex and yummy flavor. I have made them several times now, and have started making double batches and freezing. I love that these are full of protein, whole grains, and nourishing ingredients, unlike many of the vegan sausages you can buy in the grocery store. Definitely a keeper!
We’re so glad you enjoy this recipe, Sabrina! Thank you for the lovely review! xo
Morgan says
This recipe is AMAZING. The flavor & the texture is SO MUCH like breakfast sausage. I used only fresh sage (no thyme or rosemary), and maybe went a bit over the 1 TBSP that was called for, but otherwise I followed the recipe as written. I will say that while the recipe is easy, there are also a lot of separate steps involved, which creates a lot of dishes to clean.
1 pot to cook the quinoa
1 baking sheet for the pinto beans
1 saute pan for the mushrooms
1 food processor for combining the ingredients
Then you have to cook the sausage patties after all of those steps, but you can use the same saute pan that you used for the mushrooms.
Despite the many steps & the many dirty dishes, I still definitely & highly recommend this recipe. Will be sending to my friends & making again soon. Very good.
We’re so glad you enjoy it, Morgan! Thank you for the helpful review and for sharing the recipe with your friends! xoxo
Kami Williamson says
These are so easy, and delicious. I have a business as a meal prep chef and my clients’ are vegan and GF. My client today was ecstatic and I’m so happy to have a new recipe for my repertoire :)
I think it would be easy to switch up with different spices to make it chorizo, Italian or..
Aw, yay! We’re so glad your client enjoyed it. Thank you for the lovely review, Kami!
Jill says
Wow! This was so tasty & the flavor was perfect! I did use 1/4 t of anise in place of the fennel, since I had none, but it was excellent!!
Thank you for a great recipe!!!
Amazing! We’re so glad you enjoyed them, Jill. Thank you for the lovely review and for sharing your modification! xo
Tricia says
Mine also was too crumbly and I added two dates as was suggested in the comments. I would not bake the beans if I were to do it over hoping that would help. The flavor was good though, like someone else mentioned we ate it as a crumble in biscuits and gravy.
Thank you for sharing your experience, Tricia! Sorry to hear the texture wasn’t quite right. To confirm, you used 1 cup COOKED quinoa, measure after cooking?
Shirley says
These were absolutely delicious! The best vegan sausages I’ve had, in terms of flavour. They held together really well – I brushed them with oil and air fried them at 200 degrees C, flipping half way through. The only thing I would do differently next time is to crush the fennel seeds and chop the date, adding them, with the chopped herbs and garlic, to the pecans and quinoa at the beginning, to make sure they are evenly distributed through the mixture. I only used 1 tsp of smoked paprika, as the one I have is quite spicy. Can’t wait to try them out on my vegan friends.
Amazing! Thank you for the lovely review and for sharing your tips, Shirley! xo
Micki says
I am very excited to make these vegan sausages (I have almost all the ingredients on hand). However, I am not only gluten free but tree-nut free so pecans are out. My question is what would you suggest in place of the pecans?? I have sunflower butter but not sure if this is a good substitution or how much to add if it is. Any suggestions?
Hi Micki, we wouldn’t recommend sunflower butter. We’d suggest either raw pumpkin seeds (pepitas) or sunflower seeds. Hope that helps!
Susan says
The flavor is really good, but as some have commented, it’s crumbly. I’m trying this again but without drying out the beans.
Hi Susan, sorry they crumbled on you! Adding another date and processing longer can help with binding.
Caroline G says
OBSESSED! Love the ingredients, so healthy. Very grateful for your creativity! This hit the spot of the sausage I used to love before going vegan. I shaped into patties but it didn’t hold well, so we turned it into more of a sausage crumble … still absolutely delicious. Loved it!
We’re so glad you enjoyed it, Caroline. Thanks so much for the lovely review! xo
Atara Dahan says
2 questions:
1. I don’t eat mushrooms. Can I leave them out or swap them with something?
2. Can I use this to make links (using the steaming + frying instructions in your sausage links recipe)?
Hi Atara, you could try increasing the quantity of beans and pecans to compensate for omitting mushrooms, but the flavor will be much different. As for the method, it won’t work quite the same way as the sausage links because the links have oats which help them achieve the right texture when steamed. We don’t think this recipe would work when steamed, but we don’t know for sure. Hope this helps!
The Vegan Goddess says
Oh, my! This is yummy and just as good as the real thing if not better and so much healthier.
I made this as a topping for your vegan sausage pizza recipe. There was plenty left over and I’m enjoying it on its own.
I also enjoyed your vegan sausage link recipe a while back.
The fennel seeds seems to be the magic key to it tasting like sausage but the combination of ingredients is flavorful and satisfying.
Whoop! We’re so glad you’re enjoying it. Thank you for sharing! xo
ellie says
I dream of these. They are the best vegan sausages, and to me, more favorable than any regular sausage I’ve ever had. Please make these if you haven’t
Aw, yay! We’re so glad you enjoy them, Ellie! Thank you for the lovely review! xo
Stace says
Is there anything I can use instead of tamari and coconut aminos (not soy either) for a similar flavor?
Hi Stace! Hmm, perhaps some chickpea miso dissolved in a couple Tbsp of water?
Coby says
The flavor of this sausage is fantastic- so savory and spicy! We paired it with your cinnamon rolls for Christmas breakfast. I did pulse the ingredients too much and didn’t have enough texture, but the flavor was so delicious.
Anna-marie Bull says
Instead of making patties could unroll these into a sausage shape to make sausage rolls
It should work, yes! We also have Easy Vegan Sausage Links you could check out!
Tiffany says
The best vegan sausage recipe I’ve ever made. And I’ve made a lot of recipes haha. I add more spices, liquid smoke and maple syrup and it’s perfect. We made a double batch today, placed patties on our grits and freezer the rest. So excited!
Yay! Thanks so much for the lovely review, Tiffany. We are so glad you enjoy it! 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
Patti says
Hi! I’m excited to try this recipe of yours. I am a subscriber and am always inspired by your emails, so thanks for that! I have successfully made several yummy vegan breakfast sausages but I have yet to make one that recreates the flavor of Neese’s Country Sausage (for a dear vegetarian friend who is very supportive of my ethics-based veganism and every crazy project I dream up!). I was hoping you could help since you really have way with spices 😉
Aw, we’re so glad the emails are inspiring, Patti! Thank you for your support! We aren’t familiar with that brand, but imagine a country sausage would have herbs and spices like sage, black pepper, paprika, and maybe onion/garlic powder. Hope that helps!
Nicole says
Yum! Even without the fennel seed (was out) – looking forward to trying again one day with it.
Woohoo! Thanks as always Nicole, we’re so glad you like the sausages! xo
Lily says
These sausages are so flavorful, and they look a lot like meat. my family was surprised it wasn’t real meat! (Especially when using this on the zucchini boats!). The only thing I didn’t like much was the fennel flavor (first time using it), so next time I may use half or omit it. Thank you for the recipe!
Thank you for sharing, Lily! We’re so glad you and your family enjoyed them! xo
Mili says
I’m really craving a veggie dog and wondering if this recipe could be used to make that. Instead of shaping it into a round pattie could I shape it into a hot dog?
Hi Mili, we’d suggest this new recipe instead. Hope that helps!
Marie-Andree says
I’ve made the vegan sausages, and they are delicious!!!They are now part of my favorites recipes. Thank you so much.
Yay! Thanks for sharing, Marie-Andree!
Karen O says
The Easy Vegan Sausage is delish!! I used garlic powder and will be more adventurous with spices next time.
We’re so glad you enjoyed it, Karen! Thanks so much for sharing! xo
Sabrina Rush says
In my continuing quest to buy fewer products that come packaged in plastic, I’ve been searching for a healthful and tasty recipe for veggie sausage that I can freeze for quick morning meals.
This recipe is delicious! It was my first time making it so I followed it almost exactly, using 1/8 tsp of the optional cayenne and subbing 1 tsp dried mixed herbs for fresh as I didn’t have any. The flavor is amazing. The mixture of smoked paprika, fennel, thyme, sage and rosemary give the patties a flavor that is incredibly close to breakfast sausages. Don’t omit the date if you can help it, the touch of sweetness is essential in balancing out the flavors. Next time I would air on the side of under-processing, as I wished there had been a bit more texture. (I was also using a very small food processor and had to do in batches, so that may have caused my problems.) Will definitely be making on a regular basis and look forward to experimenting with different flavors!
Thanks so much for sharing your experience, Sabrina! We’re so glad you enjoyed them! And yes, processing a little less should help them retain more texture. xo
Tracy says
I have a question if that’s ok!
I’m just getting started on eating more vegetarian (for health reasons), and loved that found something soy free. (I’m allergic to soy, oats, and rice-all things used in Pre packaged veggie food!)
I really like the look of this recipe, but I’m personally not big on mushrooms. Is there something you can recommend to substitute for the mushrooms by chance?
Thanks!
Hi Tracy! You could try increasing the quantity of beans and pecans to compensate!
Anne-Marie Berry says
Hi could I substitute sweet potatoe instead of the beans as I can’t eat beans
Hi Anne-Marie, we haven’t tried it that way, but it might work! Let us know if you try it!
Alison Evans says
What could you substitute for nuts please?
Hi Alison, we’d suggest sunflower seeds. Hope that helps!
Liz says
This was particularly delicious as sausage crumbles in both hash and spaghetti. It was the first time that I actually used the fennel seeds from my spice rack and they definitely were key in the flavor. My daughters were not fans, but you can’t win them all.
Liz says
Also, cashew pieces were the only nuts I currently had, so I used those.
Wonderful! Thanks for sharing, Liz! We love using the crumbles on pizza!
Sarah says
I make this recipe every 10 days for my breakfast sandwiches! It pairs well with Chao cheese, Just Egg, and an English muffin. My only suggestion is to add 1/4 tsp of liquid smoke to add a little more to the sausage flavor. Great recipe!
So lovely!! Thanks for sharing, Sarah. And adore that addition of liquid smoke :D
Lil says
Divine
I subbed pecans for sunflower seeds
and garlic for asafoetida as I’m intolerant
I baked some and fried others and there wasn’t much difference in end result , so will bake in future
I’ll definitely be using this recipe on a regular basis
Thank you!
Lovely! Thanks so much for sharing!
mad says
aren’t the beans still raw after only 10 mins in the oven? I wouldn’t like to have a stomach problem after eating raw beans… and I haven’t found such a way of preparation anywhere else on the Internet
Hi, sorry for any confusion. We suggest canned beans in this recipe. So they’ve already been cooked before adding them to the oven. The 10 minutes is not to cook them, it is just to dry them out for a better texture in the sausages. Hope that helps!
mad says
oh, sorry! i’m reading every other word apparently! :P
Georg Überall says
I recommend to edit the description to: baked the cooked/canned beans to avoid further confusing. I also jumped straight to the instructions without reading the ingredients properly
Thanks for the suggestion, Georg! We’ll take another look and see if we can make improvements.
Christina says
Just made these for the first time & the flavors are amazing! I didn’t use the date just because I didn’t have one on hand. I also had a long interruption between processing everything and making the actual patties. So they did turn out pretty crumbly, but were still delicious & I can’t wait to try again and share with my meat-eating friends & family.
Thanks for sharing, Christina! Adding another date and processing longer can also help with binding.