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Vegan Sausage Recipe (Wheat, Egg, Milk, Soya, and Nut-Free)


I have a diploma in vegan and vegetarian nutrition and enjoy experimenting with new recipes and ingredients.

Completed vegan bean sausages ready to cook

Completed vegan bean sausages ready to cook

This vegan sausage recipe does not contain eggs, milk, wheat, soy, or nuts and is suitable for a wide range of special diets. This recipe makes approximately 16 sausages, but you can easily half or quarter the amounts to make less (or double to make more). I find it easiest to make a large batch and keep them in the freezer for future use.

I use a food processor to make the sausages, but if you don't have one, you can chop the veggies by hand instead. Mash the beans using a fork or potato masher then mix all the ingredients together. To make these sausages you will also need some clingfilm (plastic wrap).

Cans of spicy mixed beans make a tasty variation of this recipe. You can also omit all the herbs to make a quicker version of the sausages. Feel free to use whichever beans you have at home or like best—just ensure that they are drained well. The water content of various beans can differ, so if the mixture seems very wet, add a little more flour.

Cook Time

Prep timeCook timeReady inYields

30 min

20 min

50 min

approximately 16 sausages

Ingredients for my vegan sausages

Ingredients for my vegan sausages


  • 2 cans beans of your choice, drained but reserve liquid
  • 1 onion, peeled (I've used a mix)
  • 3 cloves garlic, peeled
  • 1 cup rice flour
  • 1 tbsp vegan bouillion
  • 1 1/2 tsp basil
  • 1 1/2 tsp sage
  • 1 1/2 tsp oregano
  • 1 tsp paprika
  • salt and pepper


  1. Place the onions and garlic into the food processor bowl and process until finely chopped.
  2. Add the drained beans, herbs, flour, salt, pepper, and bouillon to the bowl. Process the mixture until well-combined. Aim for the mixture to look roughly like sausage meat. You can leave some lumps if you like, but don't over-process, as the mixture will become mushy and too sticky to properly shape. Scrape the mixture down from the sides of the bowl to get a good mix. As the water content of beans can vary, you may need to add some more flour if the mix is too wet. If the mixture is dry and crumbly, add a little of the reserved bean water.
  3. Cut a piece of clingfilm roughly 15cm wide and lay it out on a flat surface. Place a heaped tbsp of the sausage mixture on to the clingfilm and shape it into a rough sausage shape. Hold the clingfilm edge nearest to you and wrap it over the sausage, rolling it towards you if needed. Now roll the sausage in the clingfilm quite tightly. You can determine the thickness and length of the sausage by how you roll it now.
  4. Twist the extra clingfilm at one end and tie a knot against the end of the sausage. Repeat this with the opposite end of the sausage. As you twist, you will feel the sausage mixture firm up.
  5. Repeat steps 3 and 4 with the remaining vegan sausage mixture.
  6. The finished sausages should now be chilled for at least 30 minutes to firm them. After this time remove the clingfilm and your vegan sausages are ready to use. They can also be frozen and cooked from frozen. If you wish, you can freeze the sausages while they are still wrapped inside the cling film. This can then be easily peeled off before cooking.
  7. The sausages can be grilled, oven-baked or fried. I have also seen similar recipes that are steamed, but I have not tried that cooking method with these sausages myself.

© 2012 Claire


Claire (author) from Lincolnshire, UK on September 03, 2014:

I think they would work fine with chickpeas instead of beans as they are similar in texture. Less paprika will just give them less flavour but most likely they will still be nice.

You can use the sausages as soon as they are made but they are quite fragile. Placing them in the fridge for a while helps to make them firmer and easier to handle.

I have never steamed the sausages so I am not certain how that will come out. I normally oven cook them. They also can be frozen but then will take longer to cook.

annie on September 02, 2014:


I don't unterdant this part when you say: ',The finished sausages can be chilled to firm them ready to use..''

Do you have to place wrapped sausages in steamer and steam for about 40 minutes ? or i can leave the saugages in fridge and wait about 24hrs to let the saugages stick together like a real saugage ?

I have place 1 saugage in the fridge to see and wait 24 hrs and the rest of the sausages i let them to feeze., ot like i say to its need to be steam ?

Is the first time i make vegan sausages, and i use instead of ''beans'', i use chickpeas, i forgot to put basil, and i make a mistake for the praprika i put 1 1/2 tsp, instead of 1 tsp paprika. The sausage look good all wrap and done, the only thing is to taste it but iam not sure if this work.