Homemade Vegan Sausage

Ingredients

• 2.75 cups Vital Wheat Gluten (measure by cup, sifted if possible)
• 0.33 cup Nutritional Yeast (provides cheesy umami flavor)
• 2.5 teaspoons Cayenne Pepper (adjust for heat preference)
• 2.5 teaspoons Smoked Paprika (adds smoky depth)
• 2 teaspoons Dried Thyme
• 1 teaspoon Ground Mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground if possible)
• 2 cups Vegetable Broth (low‑sodium preferred)
• 3 tablespoons Olive Oil (extra‑virgin recommended)
• 0.25 cup Soy Sauce (use low‑sodium if desired)
• 1 tablespoon Apple Cider Vinegar
• 2 teaspoons Molasses (adds subtle sweetness)
• 3 cloves Garlic (grated)
• 1 cup Pinto Beans (cooked, drained, and mashed)

Instructions

1. Combine Dry Ingredients

   Measure 2 ¾ cups vital wheat gluten, 1/3 cup nutritional yeast, 2 ½ tsp cayenne pepper, 2 ½ tsp smoked paprika, 2 tsp dried thyme, 1 tsp ground mustard, 1 tsp salt, and ½ tsp black pepper into a large mixing bowl. Whisk until evenly distributed.

   Time: PT5M

2. Mix Wet Ingredients

   In a separate measuring cup combine 2 cups vegetable broth, 3 tbsp olive oil, ¼ cup soy sauce, 1 tbsp apple cider vinegar, 2 tsp molasses, and the grated 3 garlic cloves. Stir until the molasses dissolves.

   Time: PT5M

3. Form the Base Dough

   Pour the wet mixture into the dry mixture. Using the silicone spatula, stir until the mixture is just combined and looks shaggy.

   Time: PT3M

4. Add Beans and Knead

   Add 1 cup cooked pinto beans to the bowl. Using your hands, mash the beans into the dough, then knead on a clean surface for about 5 minutes until the dough becomes smooth, stretchy, and cohesive.

   Time: PT5M

5. Shape and Portion

   Form the dough into a rectangular slab, then cut it into 8 equal pieces (cut each of 4 quarters in half).

   Time: PT5M

6. Wrap in Parchment

   Lay a sheet of parchment paper flat. Place one piece of dough on it, roll it tightly into a sausage shape, then twist the ends of the parchment to seal. Trim excess parchment if needed.

   Time: PT5M

7. Wrap in Aluminum Foil

   Wrap each parchment‑sealed sausage in a piece of aluminum foil, twisting the ends to secure. This double‑wrap creates a firm, steam‑cooked sausage.

   Time: PT5M

8. Bake

   Place the foil‑wrapped sausages on a baking tray. Bake in a pre‑heated oven at 400°F for 50–60 minutes, flipping halfway through to ensure even browning.

   Time: PT55M

   Temperature: 400°F

9. Cool Before Unwrapping

   Remove the tray from the oven and let the sausages rest for about 10 minutes before unwrapping. This prevents burns and lets the interior set.

   Time: PT10M

Nutrition Facts

Calories

230

Protein

11 g

Carbohydrates

15 g

Fat

5.5 g

Fiber

0.9 g

Ingredient Substitutions

• Instead of Vital Wheat Gluten: Soy protein isolate (different texture)
• Instead of Nutritional Yeast: Ground almonds (different flavor)
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Smoked Paprika: Regular paprika + a drop of liquid smoke
• Instead of Dried Thyme: Italian seasoning
• Instead of Ground Mustard: Dry mustard powder
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Vegetable Broth: Water + extra soy sauce
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Apple Cider Vinegar: White vinegar, Lemon juice
• Instead of Molasses: Maple syrup (less robust)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Pinto Beans: Black beans, Kidney beans

Equipment Needed

• Large Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Silicone Spatula
• Garlic Grater (optional)
• Sharp Knife
• Cutting Board
• Parchment Paper
• Aluminum Foil
• Baking Tray
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Kneading the dough until smooth and stretchy (develops gluten).
• Tightly wrapping in parchment and then foil to maintain shape.
• Baking at 400°F for the full time and flipping halfway.

Chef Tips from the Video

• For a smoky flavor, add a few drops of liquid smoke to the wet mix.
• After baking, sear the sausages quickly in a hot pan for extra crust.

Troubleshooting

Storage

Refrigerator: Store unwrapped sausages in an airtight container for up to 4 days.

Freezer: Freeze wrapped raw sausages for up to 2 months; bake from frozen adding 10‑15 minutes to cooking time.

Room temperature: Do not store at room temperature; risk of spoilage.

Make-Ahead Tips

• Wrap the raw sausages in foil and freeze; bake directly from frozen.
• Cook a full batch, slice, and store in the fridge for quick snack additions.