Plant-based sausages!

Sausage, it's back!



  • 1/2 cup cooked white beans (great northern or navy), rinsed and drained
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 2 tablespoons coconut aminos (or soy sauce)
  • 1 1/4 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 3 teaspoons fennel seed, crushed
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried thyme
  • Several dashes fresh black pepper



Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together super fast!!

Have ready 4 square sheets of tin foil. In a large bowl, mash the beans well with a fork or your hands. Throw all the other ingredients together in the order listed and mix well wit your hands. Knead the mixture for about a minute, you don't need to do this too long. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then half again). Place one part of dough into tin foil and mold into about a 5-inch log. Tightly twist the ends.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. Once cooled, I like to slice them into 1” rounds and give them a quick sizzle in a fry pan and use in pasta or even place on a vegan charcuterie tray.

Recipe adapted from Post Punk Kitchen


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