Gluten-Free Vegan Sausage

Jump to Recipe

Enjoy gluten-free vegan sausage that is packed with delicious flavor, incredibly moist in the center, and crisp on the outside. Serve this sausage for breakfast or brunch, or you can sauté with onions and peppers for an easy weeknight dinner.

Gluten-Free Vegan Sausage

These sausages are vegan, gluten-free, and sugar-free. They are the perfect homemade sausages and are alternatives to the Beyond Meat Sausage. Serve these absolutely tasty vegan sausages with my Vegan Gravy, Vegan Instant Pot Mashed Potatoes, Vegan Breakfast Skillet Potatoes, or Easy Tofu Scramble.

Gluten-Free Vegan Sausage

This week I will be teaching cooking classes, so as I was going through My Cookbook and deciding what recipes to prepare. I found my breakfast sausage recipe, which really caught my attention. I decided to make an updated version by adding extra spices and wrapping the sausage with rice paper, which took these sausages to another level.

I had tried to order some vegan sausage casing online but couldn't find any, so I decided to find an alternative. I found that rice paper, traditionally used for making spring rolls, works perfectly as a casing for homemade sausage. 

The idea for using rice paper as casing came from the hiddenveggies.com. Rice paper can be found at Asian supermarkets, grocery stores, health food stores or on Amazon

gluten-free vegan sausage steps with ingredients

How To Make Gluten-Free Vegan Sausage?

  1. Add water to a medium non-stick saucepan, and add Bragg's Liquid Aminos, nutritional yeast flakes, Italian seasoning, onion powder, garlic powder, fennel seeds, sage, salt, cumin, cayenne pepper, salt, allspice, aniseed, maple syrup, and sesame oil. Bring to a boil.
  2. Stir in walnuts and rolled oats, reduce heat and continue to stir to fully combine. Stir until oatmeal begins to soften, after about 2-3 minutes.
  3. Remove from the heat and allow to cool until you are able to handle with your hands. 
  4. Roll mixture into sausage logs, and set aside on parchment paper or a ceramic plate.
  5. Dip each rice paper in a bowl of warm water until soft, being careful not to soak too long because it will start to tear. 
  6. Fold the soaked rice paper over the sausage, twisting both ends and folding them under. Repeat until all mixture is used up.
  7. Heat oil in a large skillet on medium-high heat. Add sausages and cook until golden brown, turn on sides to make sure sausage is cooked evenly about 8-10 minutes. 
  8. You can also sauté slices of onions to serve with your sausages.

Tips For Making Vegan Sausage

  1. Make sure your filling is not too watery. It should look soft and doughy.
  2. You can do any spice combination you choose.
  3. Don't be alarmed about the amount that I used, they were the perfect spice blend to give that great sausage taste that is found in traditional sausages.
  4. You can omit the rice paper if you don't have or can't access it, and just lightly fry your sausages until golden brown.
  5. Make sure to use a non-stick saucepan to prevent sausage mixture from sticking to the base of the pan. I used a ceramic/titanium pan.
  6. To cool the sausage mixture faster, transfer it to a shallow pan.

Other Delicious Breakfast Recipes

  1. Gluten-Free Vegan Cauliflower Hash Browns
  2. Jamaican Banana Fritters
  3. Banana Oatmeal Recipe
  4. Buckwheat Porridge
  5. Strawberry Oat Bars
  6. Vegan Gluten-Free Biscuit And Gravy
  7. Vegan French Toast

Vegan and gluten-free sausage in skillet with sauteed onions on a marbled background

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
243 kcal / 1016 kJ
Fat:
6 g
Protein:
9 g
Carbs:
40 g
Per serving

Cooking Time

Preparation:
10 min
Cooking:
15 min
Ready in:
25 min
For:
8 Servings

Ingredients

Instructions

  1. Add water to a medium non-stick saucepan, and add Bragg's Liquid Aminos, nutritional yeast flakes, Italian seasoning, onion powder, garlic powder, fennel seeds, sage, salt, cumin, cayenne pepper, salt, allspice, aniseed, maple syrup, and sesame oil. Bring to a boil.
  2. Stir in walnuts, oat flour and rolled oats, reduce heat and continue to stir to fully combine. Stir until oatmeal begins to soften, after about 2-3 minutes.
  3. Remove from the heat and allow to cool until you are able to handle with your hands.  Roll mixture into sausage logs, and set aside on parchment paper or a ceramic plate.
  4. Dip each rice paper in a bowl of warm water until soft, being careful not to soak too long because it will start to tear. 
  5. Fold the soaked rice paper over the sausage, twisting both ends and folding them under. Repeat until all mixture is used up.
  6. Heat oil in a large skillet on medium high heat. Add sausages and cook until golden brown, turn on sides to make sure sausage is cooked evenly, about 8-10 minutes. 
  7. You can also sauté slices of onions to serve with your sausages.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

22 Comments
  1. Raphael
    March 12, 2020

    Hey! I’m dropping by just to tell you how thankful I am right now. I’m no vegan but I love to cook for vegan people and try to do very customized substitute to meat. It’s been a year since I’m trying to think about a way to wrap up vegan-sausage-filling inside an edible envelop. Using rice paper is brillant! I will try your recipe, but I have to say right now : you are my hero! Thanks!

    • Michelle Blackwood, RN
      March 12, 2020

      Raphael, that is so thoughtful of you, keep doing what you are doing and be blessed. Thank you for your kind words.

  2. Sherry Schultz
    December 18, 2019

    Do you still have your weight loss smoothie recipes??? Thx Sherry

  3. Yasmine
    December 10, 2019

    Michelle, could I steam them instead of frying? I try to eat WFPB, so no oil. Love your recipes, thank you!

  4. Nakia
    November 17, 2019

    I love your recipes!
    You recommended a ceramic/titanium pan. What brand do you use?

    • Michelle Blackwood
      November 17, 2019

      I’m no longer in love with my pans, lol, so I can’t recommend a brand. I now prefer my heavy-duty stainless steel pans and I use cast iron.

  5. Kirsten
    November 11, 2019

    Thank you so much!

  6. Kirsten Bacchus
    November 9, 2019

    They look yummy! I’m looking forward to trying them. Can they be frozen?

    • Michelle Blackwood
      November 9, 2019

      Kirsten, I didn’t get to freeze mine, they go too fast but I hope someone could say, but I really don’t see why not.

  7. Sherry
    July 9, 2019

    What can I use in place of the walnuts?

    • Michelle Blackwood
      July 9, 2019

      Sherry if you are nut-free then use sunflower seeds. If you can have other nuts, pecans are great.

    • Erin
      August 31, 2019

      I added mushrooms to this, and didn’t have nutritional yeast nor ALL of the spices, but I had most. I didn’t use rice paper since I just made it like sausage patties. Does nutritional yeast act to bind the oats together? Mine crumbled at the slightest touch. I saw that the ingredients called for oat flour, but the flour wasn’t included in the directions. I did add the flour.

      • Erin
        August 31, 2019

        I meant to say that this “sausage” was DELICIOUS.

      • Michelle Blackwood
        August 31, 2019

        Erin thank you for your feedback, yes I’m happy you were able to make it your own with your adjustments, I would really love for you to try it as written when you are able to, the rice paper holds it perfectly. I haven’t tried it as patties and if I did I would probably increase the oat flour. I edited the directions to include the oat flour, thank you for seeing my omission.

    • Kirsten
      November 9, 2019

      They look yummy! I’m looking forward to trying them. Can they be frozen?

  8. Bella
    July 6, 2019

    Michelle you are a genius, this recipe and many more shows your excellent cooking skills, thank you!

  9. Eleanor
    June 26, 2019

    What Can I Use In Place Of The Oats I Can’t Eat Oats?