Looking for a new vegan sausage recipe? These vegan Italian sausages are crispy on the outside, tender on the inside, and filled with spicy, Italian flavor. Put them on a hero with sautéed peppers and onions or cut them up to use in other recipes! You can also shape them into links or patties! Using black-eyed peas instead of pintos removes the “beany” taste and provides a neutral background for the spices to shine through. The same recipe can be used with different spice mixes to make vegan breakfast sausages, chorizo sausages, or apple sage sausages. These vegan Italian sausages please vegans and omnivores alike!

Homemade Spicy Italian Sausage [Vegan, Gluten-Free]

$2.99
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Calories

1116

Ingredients

For the Spice Mix:

  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons fennel, crushed
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon oregano
  • 1/8 teaspoon allspice

For the Sausage:

  • 2 teaspoon + 2 teaspoon olive oil
  • 1 cup mushrooms, chopped
  • 1/2 cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked or 1-15 ounce can of black-eyed peas, drained and rinsed
  • 1 tablespoon sun-dried tomato paste
  • 1/4 cup nutritional yeast
  • 1/2 cup brown rice flour
  • 1 teaspoon xanthan gum
  • 3 tablespoons 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 teaspoons 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!

Nutritional Information

Total Calories: 1116 | Total Carbs: 172 g | Total Fat: 26 g | Total Protein: 47 g | Total Sodium: 1566 g | Total Sugar: 29 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. These are really amazing! I\’ve made them twice – the first time using canned white beans (couldn\’t find black eyed peas) and they were too mushy inside. But the flavor was outstanding, so I really wanted have a go at them again.

    The second time I used dry black eyed peas that I soaked overnight and then cooked to fork tender. Defnitely don\’t overprocess either the beans or the mushroom/onion mixture to get a better texture. I also had to sub lentil flour as I was out of brown rice flour, and used Bragg\’s liquid aminos instead of Worcestershire. I steamed them in foil for almost 45 minutes to get a firmer texture, and also made them a lot smaller (more like the size of a Boca breakfast sausage). In the fridge overnight, and then fried up like any other sausage in the cast iron skillet in the morning and OMG! So, so delicious! Thank you for posting this recipe, highly recommended.

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