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How to Make Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free)

These sausages are firm enough to hold up on the grill. When you cook them, they are crispy on the outside, tender on the inside but not mushy, and filled with spicy, Italian flavor. Using black-eyed peas instead of pintos removed the “beany” taste and provided a neutral background for the spices to shine through.

The same recipe can be used with different spice mixes to make breakfast sausages, chorizo sausages, or apple sage sausages. They can be sliced up to use in other recipes or eaten whole on a hero with sauteed peppers and onions. You can shape them into links or patties.

How to Make Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free)

Ingredients

For the Spice Mix

  • 1 ½ tsp. garlic powder
  • 1 ½ tsp. fennel, crushed
  • ½ tsp. black pepper
  • 1 tsp. salt
  • 1 ½ tsp. sweet paprika
  • 1 ½ tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 1 tsp. oregano
  • 1/8 tsp. allspice
For the Sausage 
  • 2 tsp. + 2 tsp. olive oil
  • 1 cup mushrooms, chopped
  • ¼ cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed
  • 1 Tbs. sun-dried tomato paste
  • ¼ cup nutritional yeast
  • ½ cup brown rice flour
  • 1 tsp. xanthan gum
  • 3 Tbs. of gluten-free, vegan Worcestershire Sauce
  • A few drops of Liquid Smoke (optional)

Preparation

  1. Prepare spice mix in advance. Set aside.
  2. Heat a skillet with 2 tsp. of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.
  3. In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.
  4. Sprinkle the xanthan gum over the mixture and incorporate it well.
  5. Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.
  6. Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.
  7. When ready to use, unwrap and cook them however you desire. We cooked them on a grill pan and topped them with mustard and sautéed bell peppers and onions. Yum!

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Beans / LegumesMushroomPlant-based Meat

 

 

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51 comments on “How to Make Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free)”

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Melissa
22 Days ago

Must it be rice flour or can I use regular whole wheat flour, or even white (this is what I have on hand).


Reply
Lisa
3 Months Ago

can I steam these in grape leaves rather than foil? - don\'t like that possibility of aluminum getting in the food.. or- what other suggestion could I try?
Thank you....


Reply
shannon
03 Oct 2014

You can for sure wrap them in plastic wrap instead of foil. That is what I used for sausage or roulade when in the restaurant business.

Derek Anthony McDow
4 Months Ago

I've made these more times than I can remember and they are extraordinary every time! (Y)


Reply
Trish
22 Jul 2014

I must have done something wrong - the taste was amazing and they crisped up on the outside but the texture was like mashed potatoes on the inside. What is the texture when you make them?

Jennifer Huang
4 Months Ago

Daniel Thompson


Reply
Monica Guerra
4 Months Ago

This looks so good and it sounds pretty easy to make. Thank you!


Reply
Valerie Mitchell
4 Months Ago

I agree Michele. If there was an alternative to using tin foil I might try this. Also wondering why the need for xanthan.


Reply
Linda
02 Jul 2014

I\'m using agar agar which is an algae binding agent, since I don\'t use xanthan.

Ann Engel
21 Sep 2014

Xanthan helps bind it together. You could use guar gum or pysllium powder, both add a stickiness to the mix that helps hold it together. The new gluten free baking book from America\'s Test Kitchen lists all three as alternatives.

Mary Clare
4 Months Ago

I'm going to try this


Reply
Michele Van Orden
4 Months Ago

wonder if there could be a safer alternative to wrapping and steaming them in aluminum foil ... aluminum def gets in the food, is toxic and particularly harmful to the brain :/


Reply
Charla
17 Jun 2014

I\'ve read that you can put parchment paper between the sausage & the aluminum foil so that the food doesn\'t touch the foil.

Beth Rietema
4 Months Ago

Debra Tarbert Ransier


Reply
Lara Pullin
4 Months Ago

Lisa I use vegetables -grated zucchini, eggplant or carrot ..or a mix, as a subatitute for mushrooms.....


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