Makes 4 Sausages
This simple seitan and bean Italian sausage recipe changed the vegan sausage world. When I first posted it a million years ago (inspired by a recipe from Julie Hasson), it spread everywhere, and for good reason. It’s the recipe that convinced a whole lot of people that homemade vegan sausage was not only possible but actually easy. Ten minutes of active work, 40 minutes of steaming, and you’ve got sausages that grill, slice, crumble, and sear just like you want them to.
The secret is the beans. Most seitan sausage recipes are all gluten, which can make them dense and chewy in a one-note kind of way. But when you mash white beans into the dough, something else happens. The beans break up the gluten structure and create this marbled, varied texture that screams SAUSAGE. Tender pockets against the chew of the seitan is just what the vegans ordered. It’s the difference between a solid block and something that feels like it has fat and grain running through it.
In case this is your first time making a vegan sausage, here’s what’s going down: you mash some beans in a bowl, throw in the spices and gluten, mix it with a fork, and roll the dough up in tinfoil like a Tootsie Roll. Then you steam them. That’s it. They come out firm and sliceable, ready to eat as-is or (even better) seared in a hot pan until the outside gets crispy and caramelized.
Simple Seitan & Bean Sausage pictured in sausage and peppers
How To Serve Seitan & Bean Sausages
The Italian spice blend here (fennel, oregano, thyme, red pepper flakes) makes these perfect for pasta, subs, pizza, or just sliced up on a cutting board with some mustard. I serve these in bangers and mash (pictured) and sausage and peppers (also pictured). Slice them up for soups, stews, and stirfries. Try them in Seitan Porcini Beef Stew. Sear them up for Biscuits & Gravy.
Have a vegan sausage party!
VEGAN SAUSAGE FAQ
Can I use different beans? White beans and pinto beans both work great here.
Can I pan-fry or grill these after steaming? Yes, and you should. They’re good straight out of the steamer, but they’re even better seared in a hot pan with a little oil until the outside gets crispy and browned. They hold up on the grill, too.
Can I freeze them? Yes. Let them cool completely after steaming, wrap them well, and freeze for up to a month. Thaw in the fridge overnight, or reheat straight from frozen by steaming for about 10 minutes or slicing and pan-frying over medium heat.
Can I use something other than tinfoil? Parchment paper tied with kitchen string works. Tamale husks work, too. Cheesecloth brushed with oil is another option. Or wrap them in parchment first and then tinfoil — that works great. The shapes may come out less uniform with parchment alone, but if you’re slicing them up for pasta or stew, it doesn’t matter.
Can I skip the nutritional yeast? You can leave it out, but I love what it adds. Use ¼ cup AP flour instead to keep the texture right.
Why did my sausages come out mushy? A few things could be going on. Make sure you’re steaming them for the full 40 minutes and that the steamer is covered. Make sure the beans are well drained and not waterlogged. And make sure the steamer is hot enough and actually steaming. They also firm up as they cool.
Can I use an Instant Pot? I’ll admit that I don’t have an Instant Pot. But commenters have said they use it. One said “I always steam as long as the recipe suggests (using the Steam setting on my Instant Pot) then quick release. That works for me.”
Can I make mini sausages? I’ve never tried it. Let me know! I assume it will work but take a lot of time and tinfoil.
Can I double the recipe? Yes, triple it. So long as you have room in the steamer or can do it in batches.
Is there a gluten-free version? This recipe relies on vital wheat gluten for its structure, so there’s no simple swap. Some readers have experimented in the comments, so check out the ideas, but I dnnno. I think if gluten-free sausage is what you need, that’s a whole different recipe. Some tempeh sausage recipes are great!
Do I wrap them tight or leave room to expand? Wrap them snug but not strangling. They’ll expand a little as they steam, so give them just a tiny bit of breathing room. The foil holds them in shape, that’s the whole point, so don’t leave it too loose or they’ll spread out.
Simple Seitan & Bean Italian Sausages
Ingredients
- 1/2 cup cooked white beans (great northern or navy) rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon olive oil OR tomato paste (tomato paste is a great fat replacement)
- 2 tablespoons soy sauce
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 teaspoon granulated garlic OR 2 cloves fresh garlic finely grated
- 1 1/2 teaspoon fennel seed, crushed OR 1 tsp ground fennel seed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Several dashes fresh black pepper
Instructions
- Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly.
- Have ready 4 square sheets of tin foil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
- 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.
This looks great! Just an obvious but probably helpful clarification – the beans are already cooked, correct?
Yes, I updated the recipe to be clear. Thanks!
Since this isn’t my first seitan sausage–they are sooo easy and sooo good–the element of surprise will be gone, but I’m looking forward to it. (I was relieved when I saw “mash beans” as the first instruction, because canned beans are our friends.)
Ive made these a couple of times, the first time they came out perfect, but the second time, following the exact same recipe, they came out super mushy and flabby and not chewy. Do you know what might have gone wrong?
Interesting! Did you change the kind of gluten you were using or not cook them long enough? Or perhaps mismeasure something? Happens to the best of us, me too!
This is ok. When I cook the same dish for the same recipe it always taste and look differ
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I’ve made these lots of times and I always use different kinds of beans, delicious! I’ve noticed that if you use refried beans they come out floppier but still yummy.
I’ve done it with split peas…and chillies but yours are more red…yummy !
Anyone reading the comments for thoughts, go ahead and make these. I’ve made them out of Vegan Brunch and they were fantastic. The Husband said he could have been fooled, and was bowled over by their deliciousness.
Actually, just go ahead and try everything from this site, I’m pretty sure at this point you will not regret it. I haven’t.
Yes! I fricken love you!
This is really brilliant! I will have to make these one of these days. I love that you included the idea to sub tomato paste. Thanks, Isa! You’re a genius!
Such a funny coincidence: I just tried today your “smoky maple sausages” – my first trial of a home-made vegan sausage!
Thank you for sharing so many great recipes!
these look sooo good! I miss seitan after going gluten free..nothing is quite as good as a meat substitute. Maybe someday..:)
okay one question-would this *possibly* work with TVP instead of VWG? Just wondering if anyone has tried it..
No, it won’t. But there’s some discussion on the PPK Facebook about gluten-free possibilities. Mentioned so far: a recipe in Gluten Free Vegan Cooking For Dummies and this: http://www.wellsphere.com/healthy-cooking-article/gluten-free-gluten/472515 I personally have not tried either so I can’t vouch for it, but let us know if you do try it!
I’ve been making these (or a very similar kind of sausage) from this post here: http://www.theppk.com/2008/02/on-sausages-and-community/ for a few years. They’re terrific!
I’m eager to try these but have a question about the steaming apparatus. Will a veggies steamer do the trick? I can’t imagine how to set it up with enough water to boil for 40 minutes and not get the sausages wet. What am I missing?
thank you!
I’m not sure what your definition of a veggie steamer is (maybe post a pic or a link?), but I use a metal steamer in an 8 quart pan, so there’s plenty of room. But if yours is smaller and the water will evaporate, just keep a close eye and add more already hot water as needed. You can also use a large pot with a colander and lid. (Wrap the sides in tin foil if needed.)
thank you, thank you, thank you, thank you, thank you!
Perhaps this is a silly question. Can one fry the sausages after steaming so they are like normal sausages?
Yep, I most often grill or saute them. They’re even better that way!
@Brighde, yes! Pan-fried in some olive oil is how they’re at their most delicious, in my opinion.
I feel the way about homemade veggie sausages as I assume most parents feel about their children: I’m so very proud of them, and can’t wait to eat them.
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I have these steaming in the pressure cooker right now, my hands smell like fennel and oregano. I’ve never worked with vital wheat gluten, it sure has a strange texture.
Do you have a chicken apple version for this recipe?
You say to prepare your steaming apparatus… because it is not good for it to sit before steaming? or because you’re hungry and wanna eat in a hurry?
First veg. sausages evah, and the man isn’t convinced, so I don’t want to mess this up ;op
Oh, I meant to ask too: would this freeze well?
How would these come out made without the nutritional yeast? Where I live it’s hard to come by and I don’t have any.
I’ve made these before, but I’d really like to use something (healthier and more natural) other than aluminium foil. Any suggestions?
My first seitan sausage trials came by way of PPK and Julie H, and I’ve never had a fail. Every time I’ve made seitan with a recipe like this (with these general proportions), it has come out great. But confesh- I use olive oil AND tomato paste, so that kinda blows the low fat trick all to hell. Nevertheless, this is a foundation recipe, sorta like grammy’s spaghetti sauce.
This looks great! I’d much rather make my own veggie sausages instead of relying on store-bought versions. Thanks for posting this – I can’t wait to make them!
I have made lots of variations of your veg sausages and have never been disappointed!!!!!!!!!! They are, as we say in Vermont, FREAKIN’ YUMALICIOUS!!!!! OK, not everyone in Vermont says that…but I surely do!
I love these and make them all the time. Have you ever frozen them? I’d love to make them in bulk and have them always on hand. They’re so good!
It’s funny that you put these up because I just made them last week. I’ve been eating the heck out of them they are so good! I also made navy bean gravy with the left over beans and some crepes and sauteed the sausages with some garlic, onion, and chard. It was uber delicious!
The Julie Hasson original recipe:
http://www.youtube.com/watch?v=4wmNlHOfSrA
There’s been a lot of talk on the PPK forums about different kinds of sausages (ex. andouille, bratwurst, etc.). I was wondering if the spice combinations are the only thing that changes.
Um. These are amazing. Truly. I’m never buying a vegan sausage again.
ummmmmmm is there something other then foil i can use al.transferrs into the food ./;]
If you ask nicely and without typos I will tell you.
lmao! is there an alternative to foil? maybe parchment paper or muslin or corn husk?
Tamale husks do work! I’ve used them in a pinch. They come out differently shaped, but they work. Parchment tied with string works, too, but the shapes can be erratic. If you’re just chopping it up, though, who cares?
I use 8-inch lengths of cheese cloth, tied off with kitchen string — it works great! Just be sure to spray or brush the cloth liberally with oil, especially the ends that will be directly touching the sausages.
Hello, thanks for al your amazing recipes Isa! I am in the UK and it is often hard to get ingredients for your recipes, sadly. For example I have never seen (and don’t really know what they are to be honest) these in my local shops:
Vital wheat gluten
Nutritional yeast
Can you name any alternatives? Or a UK name for these things?
Really want to make the stew with these sausages in. Thanks again! 🙂
Hi Beatrice,
I live in the UK and I buy those online. I suggest goodnessdirect.co.uk or veggiestuff.co.uk.
Nutritional yeast:
http://veggiestuff.co.uk/acatalog/marigold_engevita_yeast_flakes.html
Wheat gluten flour:
http://veggiestuff.co.uk/acatalog/vital-wheat-gluten-flour.html
Thanks for the info! I also want to add that there is a UK section on my message boards (just click forum up on top.) If you ever have ingredient questions, I bet you could find answers in there. I’ve never been to the UK so I am not fit to answer those questions, I would just be googling it.
That sausage looks delicious by the way – can’t wait to try it!
These look amazing! Has anyone ever tried steaming these in a pressure cooker? I’m wondering if it would work and how long it would take.
I make these all the time. In fact, I am making them as I type this. But every time I make them, all I can think is, “why do Isa’s look so perfect? Did she use some sort of vegan voodoo?” Mine always look crappy (pun intended).
Can these be made tiny like cocktail weenies? How long do you think i should steam them?? Thanks!
Yes! This looks delicious. However, I’m not a fan of nutritional yeast 🙁 does the flavor come through really strongly in the recipe or is there anything I could sub in? Thanks!
Thanks Terese and Isa 🙂 Much appreciated info.
Is there a way to sub a gluten free ingredient for the vital wheat gluten? :/
Can I ask a thick question? Can I used canned beans and count them as cooked (as canned are cooked in the can….. I’m having an awful day and so my brain is totally fried. Sorry!)
Yes, of course!
Thanks so much, I’m truly sorry for being such a dullard today!
I made a double batch Tuesday and we’ve been enjoying them in all sorts of dishes since- it was the first time I made vegan sausages and I am definitely not buying the overpriced and less tasty ones from the health food stores again! Thanks so much for sharing the recipe! And a gazillion others too… I can’t believe I never checked your site out before!?
Has anyone ever tried freezing these? Does it work? Would be great to be able to have a little stash in the freezer!
[…] recipe was for a simple seitan sausage that can be used in a variety of different ways/recipes. Usually I just wing it with the flavors in […]
I’m not a fan of nutritional yeast 🙁 does the flavor come through really strongly in the recipe or is there anything I could sub in? Thanks!
aaaaaaaaah! i wish i could tell you how grateful i am for this recipe. i made it the other night for the first time and it was amazing! so much so, that i made a double batch tonight (which came out perfect) to eat throughout the weekend. just the smell of these things cooking makes me giddy.
huge thanks! your recipes are undoubtably the backbone of my home cooked meals. <3
@Beatrice
You can also get gulten flour from here http://www.flourbin.com/cgi-bin/psProdSrch.cgi?search_text=&formCategory=Gluten+Powder
this is where I got my first lot from. Then I got some when I was on holiday in the USA.
Think I used the other link for my nutritional yeast – make sure you stock up for all the other delicious recipes you’ll need to make once you have it!!
Oh, make sure you make the bean balls too once you have your gluten flour 🙂
And I’d also know if these are still good if you freeze them. I’m a big fan of having a huge cooking session and filling the freezer up with goodies for later!
Yes, these are great to freeze. I like to make a big batch & have them there ‘just in case’. They go with loads of meals – pasta, breakfast, stirfrys, sandwiches – perfect emergency freezer food.