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Vegan Sausage recipe gluten free, @sunnysidehanne

Vegan Sausage Recipe, Gluten Free

A delicious and easy to make alternative to store bought vegan sausages. 

Course brunch, dinner
Cuisine American, Italian
Keyword "meaty", Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 2 cups cooked kidney beans
  • 4 tbsp besan garbanzo bean flour
  • 3 tbsp smokey bbq sauce
  • 1/2 cup GF Panko
  • 2 tbsp nutritional yeast
  • 1 tsp xantham gum optional(ish)
  • 4 tsp taco seasoning
  • 2 tsp herbs de Provence
  • 1/2 tsp fennel seeds crushed
  • 1/2 cup onion chopped to 1/4 inch dice
  • 1 cup chopped button mushrooms


  1. Place your chopped mushroom and onions in a large pan and sauté over medium heat, stirring occasionally until the onions are golden brown and slightly charred. I use a non-stick pan if you don't have one then put 1-2 tsp canola oil to the pan. This takes about 10 minutes. 

  2. Into a large bowl place all of your ingredients (Yes all of them) and give it a quick mash with a potato masher. I like to get in there with my hands and mash it and massage it for about 3 minutes. Make sure you are leaving some texture otherwise you will have a flavorful bowl of refined beans but a terrible texture for a sausage. Do not use a food processor or you will have a sticky gloopy mess. 

  3. Place your mixture in the refrigerator, covered,  for at least an hour and up to a day to firm up.

  4. After the rest then remove from the refrigerator and scoop out 1/4- 1/3 cup portions and form into balls. Place each ball onto a  7"X7" square of parchment paper . Now wrap and roll it up with the parchment to coax a tight sausage shape sausage. If you've ever made sushi it is a similar method. Once you have the size you want then wrap each vegan sausage tightly in aluminum foil.

  5. Now you need to steam the sausages. Place them in the steaming basket of your steamer, not in the water, and steam them for 25 minutes. Remove them from the steamer and allow them to cool and firm up, about 2 hours. 

    You are good to go. You can fry them, or grill them at this point of place them in the refrigerator for up to 5 days. They take about 6 minutes to fry up in a pan over medium heat. Again if you don't have a non-stick pan I recommend you use 1-2 tsp of oil to avoid sticking.