Vegan Andouille Sausage

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4.9 from 108 votes

This vegan andouille sausage uses vital wheat gluten and pinto beans combined with spices like cayenne, smoked paprika, and thyme to mimic smoky, spicy sausage flavors. The dough is kneaded then shaped and cooked to create firm, stretchy sausages with a complex seasoning profile, suitable as a plant-based alternative.

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Servings: 8 sausages

Calories: 252 kcal

Course: Main Course

Cuisine: American

Ingredients

Dry ingredients:

2 ¾ cups vital wheat gluten Use a scale to weigh flour or "whisk and fluff, " then spoon into measuring cup
⅓ cup nutritional yeast
2 ½ teaspoon cayenne pepper
1 ½ teaspoon smoked paprika
2 teaspoon paprika sweet
2 teaspoon thyme dried
1 teaspoon ground mustard
½ teaspoon black pepper
1 teaspoon salt sea salt

Wet ingredients:

2 cups vegetable broth
3 tablespoon olive oil For oil-free diets, sub 2 tablespoon tomato paste.
¼ cup soy sauce
1 tablespoon garlic puree; freshly grated from about 4 large cloves
1 tablespoon apple cider vinegar
2 teaspoon molasses
1 cup pinto beans If using canned beans, rinse, drain, and pat dry to remove excess moisture, cooked

Instructions

Cup of Yum

Cut 8 pieces of foil just large enough to securely wrap the sausage links, about 7 x 12 inches. If you like a layer of parchment between food and foil, cut 8 smaller pieces of parchment, about 5 x 7 inches.
Preheat oven to 350 degrees F.
In a large mixing bowl whisk together the dry ingredients: vital wheat gluten, nutritional yeast, cayenne, smoked paprika, regular paprika, thyme, mustard powder, pepper and salt.
In a small/medium bowl, whisk together the broth, oil, soy sauce, garlic, vinegar and molasses.
Pour the wet ingrediens into the bowl with the dry ingredients, and add the cup of pinto beans. Push up your sleeves and get in there with your hands! Squish and squeeze everything together for about one minute or until well combined. Mash the beans with your fingers, and press them into the dough.
Transfer the dough to a flat surface and knead for several minutes or until it becomes stretchy and firm. Feel free to tear and squish/squeeze the dough with your hands combined with more traditional kneading.
Shape the dough into a rectangle. Cut the dough into four equal-sized pieces, then cut each of those in half so that you have 8 links/logs. The dough will look bumpy and rough but will snap into shape inside the foil while cooking.
If using parchment, wrap a sausage link in parchment. Then place that on a piece of foil and wrap tightly. Twist the ends like a tootsie roll wrapper so that the sausage is completely sealed within the foil (to keep moisture in). If not using parchment, simply place each sausage link on the foil and wrap as described above.
Place the foil-wrapped sausages on a baking sheet, and bake for 50 to 60 minutes, flipping at the halfway point. When the sausages are done they will feel firm when pressed with tongs. You can also check by carefully unwrapping one foil package. There should be some browning on the outside and the sausage should be firm when pressed.
Unwrap each sausage and allow to cool.

Notes

Store cooked vegan sausages in an airtight container in the refrigerator for up to 5 days.
They can be frozen and should be thawed in the refrigerator before reheating.
Reheat using a skillet or microwave instead of the oven to keep sausages moist.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 13g (4%) Protein 35g (70%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 688mg (29%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 132IU (3%) Vitamin C 1mg (1%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 sausages

Amount Per Serving

Calories 252

% Daily Value*

Calories	252kcal	13%
Carbohydrates	13g	4%
Protein	35g	70%
Fat	6g	9%
Saturated Fat	1g	5%
Sodium	688mg	29%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	132IU	3%
Vitamin C	1mg	1%
Calcium	42mg	4%
Iron	3mg	17%

* Percent Daily Values are based on a 2,000 calorie diet.