Homemade Vegan Sausage
🌱 Homemade Vegan Sausage 🌭
This Homemade Vegan Sausage is browned on the outside and speckled inside — lentils, oats, and sausage spice shaped into links. No meat. No casing. A sticky glaze at the end makes them look like they came off a grill pan.
I love steaming them first so they hold together, then searing for color. Don’t skip the fennel and smoked paprika. That’s what makes them taste like sausage instead of a bean patty. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Sausages 💚
- 🌱 Completely vegan
- 🌭 Sausage-shop spice
- 🫘 Lentil-oat filling
- 🔥 Pan-seared crust
- 🧊 Freezer-friendly
- 🍽️ Breakfast or dinner
The Secret to Links That Don’t Crumble
The mix should be sticky, not wet. Mash the lentils so some stay whole. Steam or bake the wrapped logs until they firm up. Sear after that. If you fry them raw, they split.
Frequently Asked Questions ❓
Can I use vital wheat gluten? 🌾
Yes. Add ½ cup and reduce the oats. The texture will be chewier, more like seitan sausage.
How do I store them? 🧊
Fridge 4 days, freezer 2 months. Reheat in a skillet.
What should I serve them with? 🍽️
Mashed potatoes, peppers and onions, pasta, or a breakfast plate.
🌱 Homemade Vegan Sausage
Ingredients 🛒
For the Sausages
- 1½ cups cooked brown lentils, drained well
- ¾ cup rolled oats
- ½ small onion, grated
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon dried sage or Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- Pinch of chili flakes
For the Glaze
- 2 tablespoons barbecue sauce or tomato sauce
- 1 teaspoon maple syrup
- ½ teaspoon smoked paprika
Instructions 👩🍳
- Pulse oats until coarse. Add lentils, onion, garlic, tomato paste, soy sauce, oil, and spices. Pulse until the mix holds together.
- Divide into 8 logs. Wrap each in parchment or foil.
- Steam 25 minutes, or bake at 350°F (175°C) for 25–30 minutes.
- Unwrap. Brown in a skillet 2–3 minutes per side.
- Brush with glaze and cook 1 more minute. Serve hot.
Nutrition
| Nutrient | Per sausage (1/8) |
|---|---|
| Calories | 120 |
| Protein | 6g |
| Net carbohydrates | 13g |
| Total carbohydrates | 17g |
| Fiber | 4g |
| Total fat | 3g |
| Sodium | 310mg |
Estimates based on lentil-oat vegan sausages with a light glaze. Exact numbers may vary by glaze amount.
Notes & Tips 💡
- Wet hands make shaping easier.
- If the mix is dry, add 1 tablespoon water or broth.
- These are excellent sliced into pasta sauce.
- Let them cool 5 minutes before cutting so the inside stays intact.
This Homemade Vegan Sausage is browned, spiced, and glazed. Links you can make on a weeknight without a butcher case. 🌭🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
Comments (4)
4.5 (2 ratings): average 4.5 out of 5
Hannah
Hannah