Epic Vegan Sausages Recipe! (Gluten & Soy-Free)

If you’ve been craving the chewy, meaty texture of a sausage to put just next to your mashed potatoes, look no more! I have just got the right recipe for you. It takes a bit more prep and cooking time than the usual easy-peasy vegan recipes I post on the site, but the final result is so much worth it… Mmmm! Plus, they freeze well and it’s worth making a huge batch to always have some on hand (they work equally great for breakfast, lunch or dinner).

This Louisiana-Style vegan sausage recipe has an authentic, rich, and totally lip-smacking flavor that will please even a hard-core meat eater. On top of that it is as healthy as a sausage can get – totally kid-friendly and tastebud-pleasing. It really is hard to find the words for how delicious these vegan sausages taste, so let’s get right back to the recipe!

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  • 3 cups dry chick peas
  • 12 cups water for soaking
  • 2 cups flour
  • 1 cup rolled oats
  • 1 cup nutritional yeast flakes
  • 3/4 cups oil
  • 1 cup soy milk
  • 2 1/2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 2 tsp fennel, crushed
  • 2 tsp ground cloves
  • 1/4 cup soy sauce
  • 2 tbsp liquid smoke
  • 2 tbsp mustard


Bring the 12 cups of water to a boil, turn off the heat and add the chickpeas. Soak overnight or for at least 6 hours. Drain and grind the soaked chickpeas in a food processor until very fine. In a large bowl, mix and add the dry ingredients. In a separate bowl, mix all of the wet ingredients. Add the chickpeas and the wet mixture to the dry mixture and mix well. Cut 4 pieces of aluminium foil 10 x 12 inches. Divide the mixture into 4 pieces, shape like sausages and roll up in the foil. Seal the ends well, place in a steamer and steam for 1 hour.

Let cool. Slice into 1/4 inch slices and fry in a lightly oiled skillet until brown on both sides. This is a large recipe and the leftovers freeze well.

This recipe is one of 928 Tastiest Vegan Picks.