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Vegan Italian Sausage Recipe
5 from 51 votes

Vegan Italian Sausage Recipe

This Vegan Italian Sausage Recipe uses a blend of sautéed aromatics, tomato paste, miso, sun-dried tomatoes, and spices combined with pea protein and vital wheat gluten to form a firm dough. After kneading and shaping into sausage links, steaming and optional grilling develop a savory, chewy texture resembling traditional Italian sausage.

Prep Time
8 mins
Cook Time
45 mins
Total Time
53 mins
Servings: 6 sausages
Calories: 270 kcal
Course: Lunch
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion diced
  • 1 tablespoon garlic minced
  • 3 tablespoons tomato paste
  • 2 tablespoons miso paste
  • ⅓ cup sun-dried tomatoes drained and chopped, in oil
  • 1 tablespoon nutritional yeast
  • 1 ½ teaspoons oregano
  • ¼ teaspoon black pepper ground
  • 1 teaspoon thyme dried
  • 2 teaspoons fennel seeds
  • ¾ teaspoon salt
  • 1 tablespoon maple syrup
  • 1 teaspoon molasses
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes crushed
  • 1 cup vegetable stock or water, unsalted
  • ½ teaspoon liquid smoke
  • ¼ cup pea protein plain, unflavored
  • 2 cups vital wheat gluten

Instructions

    Cup of Yum
  1. Warm the olive oil in a sauté pan over medium heat. After 90 seconds, when the oil is hot, sauté diced onion and minced garlic for 3-4 minutes until softened.
  2. Raise the heat to high and add the tomato paste, miso paste, chopped sun-dried tomatoes, nutritional yeast, dried oregano, pepper, dried thyme, fennel seeds, salt, maple syrup, molasses, smoked paprika, crushed red pepper flakes and unsalted vegetable stock (or water) and liquid smoke. After the mixture comes to a boil, remove the pan from heat and allow the mixture to cool for 10 minutes.
  3. In a large mixing bowl, stir together the plain pea protein and vital wheat gluten. Pour the contents of the pan into the bowl with the dry ingredients.
  4. Knead the mixture for a few minutes until it forms a firm dough. If the mixture is too dry to come together, you can add a tiny bit of extra water as needed.
  5. Divide the dough into 6 equal pieces and shape them into sausage links.
  6. Wrap each sausage link individually in lightly oiled parchment paper, and then wrap the parchment-wrapped sausages in aluminum foil, twisting the ends to seal.
  7. In a steamer over medium heat, steam the wrapped sausages for 35 minutes until they are firm and fully cooked.
  8. After steaming, you can unwrap the sausage and grill or pan-fry them for added texture and flavor.

Notes

  • Adjust dough moisture by adding more vital wheat gluten if sticky, or vegetable stock if too dry, to achieve a firm, tender texture.
  • Knead until the dough is smooth but avoid over-kneading to prevent rubberiness.
  • Steam sausages thoroughly before grilling or pan-frying to lock in flavor and develop proper texture.
  • Allow sausages to rest after steaming; chilling overnight enhances firmness and flavor.

Nutrition Information

Calories 270kcal (14%) Carbohydrates 17g (6%) Protein 36g (72%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Sodium 644mg (27%) Potassium 340mg (7%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 296IU (6%) Vitamin C 11mg (12%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 sausages

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 17g 6%
Protein 36g 72%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 644mg 27%
Potassium 340mg 7%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 296IU 6%
Vitamin C 11mg 12%
Calcium 96mg 10%
Iron 4mg 22%

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