Vegan Sausage

If you're looking for an authentic vegan sausage, this is the right recipe for you! These vegan Italian sausages with sun-dried tomatoes are packed with flavor and they have the perfect meaty texture. They taste amazing and they're really easy to make!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings sausages

Calories 206kcal

Author Sina

Equipment

1 small pan
1 food processor
aluminium foil
1 large pot
1 steamer basket
1 griddle pan

Ingredients

1 onion, chopped
2 large cloves of garlic, minced
7 oz smoked tofu
3 teaspoons tomato paste
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 teaspoon paprika powder
1/4 teaspoon smoked paprika powder
1/4 teaspoon brown sugar
1 teaspoon salt
2 teaspoons nutritional yeast (optional)
1/4 teaspoon liquid smoke
2 tablespoons olive oil
black pepper
1/2 teaspoon guar gum (for example Bob's Red Mill)
1 3/4 cups vegetable broth
1/2 cup sun-dried tomatoes in oil, finely chopped
2 1/4 cups vital wheat gluten

Instructions

Heat some oil in a small pan. Add the onion and cook for 2 minutes. Then add the garlic and cook for another 1-2 minutes until the onion is translucent. Set aside.
Place all of the ingredients expect for the onion, the garlic, the sun-dried tomatoes, and the vital wheat gluten into a food processor and process until smooth.
Add the sauteed onion and garlic and the finely chopped sun-dried tomatoes to the pureed tofu mixture and stir well.
Then add the vital wheat gluten and knead the dough with your hands. Only knead it until everything is combined and the vital wheat gluten is completely incorporated. You don’t want to knead it for too long as the sausages will get very chewy.
Divide the dough into 8 equal-sized pieces.Shape each piece into a sausage. Then tightly wrap each sausage into two layers of aluminium foil. Twist the ends of the foil.
Add about 1 inch of water into a large pot with a steamer basket. Bring to boil. When the water is boiling, add the sausages tothe steamer basket and steam for 40 minutes.
When the 40 minutes are over, remove the sausages and let them cool down completely in the aluminium foil. Then place them in the fridge until you’re ready to serve them. I recommend storing them in the fridge overnight for the perfect texture.
When you’re ready to eat them, heat some oil in a griddle pan and pan-fry them until they’re crispy and browned on the outside.

Notes

I love to use smoked tofu for this recipe as it gives the sausages a smoky flavor. You can find it in health food stores or in Asian markets. If you can’t find it, you could replace it with firm plain tofu.
Guar Gum serves as a binder. I usually buy Bob’s Red Mill guar gum at the health food store. You could also find different brands on Amazon.
I used Bob’s Red Mill Vital Wheat Gluten Flour for this recipe.

Nutrition