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Homemade Vegan Sausage - Soy Free & Gluten Free

6/10/2014 25 Comments
 
One of my all-time favorite treats from the market is Tofurkey Italian Sausage. These sausages are so flavorful and absolutely delicious. We love to fry them up with some onions and garlic and add it to our favorite tortellini with a homemade sauce, it’s one of our favorites. The only part that bothered me was that they contained gluten (wheat) and an abundance of soy. I've been trying to cut back on the amount of soy we take in as a protein source. It can be hard at first as most of the alternative products contain soy. The less soy and gluten we eat, the better we feel.
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I found a recipe online a while ago while searching for the ultimate alternative to the Tofurkey Italian Sausage. Each time I performed my search I’d end up on the very same recipe from The V Word – check it out here. A big thank you to Rhea the creative genius who invented this wonderful recipe! The pictures look so tantalizing, it couldn’t be homemade, vegan, soy-free and gluten-free..could it? Yes! It is! I bookmarked the page, bought black eyed peas and placed them away in the cupboard. Months later, I boiled them and remembered this recipe. I couldn’t help but instantly prepare them with eager anticipation. A chance to make my husband his very favorite vegan meal? I’m in!
​
With some music in the background, I pulled up my sleeves and gave the recipe a try. Mashing the black eyed peas beneath my hands combining the ingredients with love. Forming the beautiful sausages, wrapping and then steaming them for future consumption.
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I’m honored to share this sensational recipe with you for you to try at home and share with your loved ones. Bon Apatite! Enjoy!

What will you need?

For the SPICE MIX:
  • 1 ½ tsp. garlic powder
  • 1 ½ tsp. fennel, crushed
  • ½ tsp. black pepper
  • 1 tsp. salt
  • 1 ½ tsp. sweet paprika
  • 1 ½ tsp. smoked paprika
  • 1 tsp. red pepper flakes (+++ we like it spicy and added more!)
  • 1 tsp. oregano
  • 1/8 tsp. allspice

For the SAUSAGE:
  • 2 tsp. + 2 tsp. olive oil
  • 1 cup zucchini, chopped (The original recipe calls for mushrooms, use what you have in your kitchen!)
  • ¼ cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked black-eyed peas, drained and rinsed
  • 1 tbsp. sun-dried tomato paste (*see below)
  • ¼ cup nutritional yeast
  • ½ cup brown rice flour (**see below)
  • 1 tsp. xanthum gum
  • 3 tbsp. of gluten-free, vegan Worcestershire Sauce
  • A few drops of liquid smoke (opt)
*I used homemade tomato sauce. A standard tomato paste would work fine as well.
**Make your own brown rice flour by taking brown rice, placing it in a blender or food processor, and pulsing until it is fine like flour.

Directions:
  1. Prepare spice mix in advance and set aside.
  2. Heat skillet with 2 tsp of olive oil. Sauté the onions, zucchini and garlic until soft. Set aside and let cool.
  3. In a large bowl, add the black eyed peas and mash them up. Wash your hands, roll up your sleeves and mash with love! Or use a fork or potato masher. Leave it rough with chunks vs. a puree.
  4. Add tomato paste, nutritional yeast, spice mix and brown rice flour, mix well. Sprinkle the xanthum gum over the mixture and incorporate well.
  5. Add the cooled veggie mixture and mix into the dry ingredients. Add the Worcestershire sauce to the bowl and mix well, if you are using Liquid smoke add it too, along with the remaining 2 tsp of oil.
  6. Divide the mixture into 4 parts. Shape each portion into a log. Wrap the logs individually in foil and steam for 15-20 minutes. I used our steamer, otherwise they could be steamed in a metal steamer that sits atop a large stockpot of boiling water. Refrigerate for 4 hours – overnight to help them firm.
  7. When ready, unwrap and cook however you desire. We sautéed them in olive oil with onions and garlic and added it to our pasta, yum!

I hope you enjoy this recipe!
​
With love,
Christa
​
25 Comments
Sireena
1/13/2017 03:46:14 pm

These sound and look Devine! Thanks for this 🤗👌 they are just what I've been looking for.

Reply
Christa Clark link
1/14/2017 10:15:34 am

Thank you so much, Sireena! 😍 You are most welcome, I hope you love them!! 💞

Reply
Kat
8/31/2017 09:59:34 am

Hi! I'm going to try today. I was wondering if you recommend another way to wrap these to steam besides foil please.


Reply
Christa Clark link
9/1/2017 10:32:54 am

Hi Kat, so sorry for not getting back to you yesterday! Lately my favorite is to wrap in parchment paper, and then have the outer layer in foil. If that is still not ideal, you can exclude the foil completely and only wrap in parchment paper. Secure the ends by twisting, tying, securing. I think cheesecloth would also work if wrapped tightly.

Thanks and hope it turns out nicely!

Christa

Reply
Patricia B Wiggins
10/7/2017 04:02:50 am

I substituted mushrooms for zucchini. It was really good. Passed the husband test. Next time I will try the zuchinni.

Reply
Christa link
10/8/2017 01:11:15 pm

Hi Patricia,

I love hearing that, I'm so happy to hear it passed the husband test and you enjoyed it too! The mushrooms are perfect, we love them even on their own as they are kind of "meaty". Glad you liked them, thanks for sharing, I appreciate it!

My best,
Christa

Reply
Melissa
12/9/2017 07:36:23 am

Hi! I'd like to try making this sausage, but recently went oil-free. Do you think it would still work if I subbed some vegetable broth for the 4 tsp olive oil? My experience thus far is that flavor-wise oil doesn't make much of a difference and I've been sauteeing in veggie broth just fine... just not sure how the sausage will stick together without the oil. I guess that's what the xanthum gum is for tho...? Any thoughts or ideas you may have greatly apprecaited! <3

Reply
Christa link
12/12/2017 10:01:17 am

Hi Melissa! Of course, absolutely you can sub out the oil for veg broth, I often do that myself. I find it doesn't make a big difference either and still turns out fantastic! They'll hold up just fine without the oil, have fun! :) Christa

Reply
Pongodhall
2/13/2018 04:44:24 am

Lovely, thank you.
Have no idea what sausage tastes like, can't remember that far back but a lot of these sausage-y recipes seem to be sausage to me.
Lovely to have a casserole, a hot dog, or toad in the hole (lovely Scottish recipe from tinned tomatoes blog)

Reply
Christa link
2/13/2018 08:29:52 am

My pleasure! Haha, I understand what you mean, they seem sausage-y enough to me too. I've not had a toad in the hole, will have to check it out!! :)

Reply
Diana
4/26/2018 08:17:53 pm

Hi I want to try these to carry home to my family in the Caribbean how long can it last in the freezer

Reply
Christa link
4/27/2018 06:59:56 am

Hi Diana,

That's so kind of you, I hope you and your family enjoy them! They should last in the freezer for 3+ months. :)

They can be used frozen or thawed.

Have fun with your family in the Caribbean! :)

My best,
Christa

Reply
Donna
6/19/2018 08:25:31 am

Have you tried steaming in a pressure cooker/instant pot? If so, how long should I steam?

Thanks!

Reply
Christa link
6/20/2018 10:10:23 am

Hi Donna,

I have not, however a reader has with success on this recipe:

https://www.artisticvegan.com/blog/homemade-vegan-italian-spiced-sausages

He said: "omg these are great." "..I used my pressure cooker to steam them for 10 minutes. I've eaten two and they came out perfect."

Hope that helps!
Christa

Reply
Corinne
8/3/2018 03:37:30 am

Making these now as the vegan option for my hotdog food truck! I've also altered a few ingredients to make them FODMAP/IBS friendly. Fingers crossed they work out !🤞 Thank you!

Reply
Christa Clark link
8/3/2018 11:02:12 am

Oh awesome!! That's rad!

I have many other vegan sausages + a vegan hot dog/chick recipe you may like as well!

Best wishes!

Reply
Corinne
8/14/2018 06:55:14 pm

Yes please, I'd love the links ! ❤️❤️❤️🌭

Christa Clark link
8/15/2018 12:00:02 pm

Hi Corinne,

Fantastic!

Smoked Apple Sage Sausages - these are one of my favorites: https://www.artisticvegan.com/blog/smoked-apple-sage-sausages-vegan-soy-oil-gluten-free-av-show-35

Vegan Hot Dogs - These taste very much like a hot dog - https://www.artisticvegan.com/blog/vegan-hot-dogs

Smoked Italian Sausages - very good!! https://www.artisticvegan.com/blog/homemade-vegan-italian-spiced-sausages

Spicy Chipotle - https://www.artisticvegan.com/blog/spicy-chipotle-sausages-vegan-soy-gluten-free-artistic-vegan-show-28

Sun-Dried Tomato - https://www.artisticvegan.com/blog/sun-dried-tomato-basil-sausages-v-gf-av-show-29

Morning Sausage Crumbles in a Hot Pocket (yum) - https://www.artisticvegan.com/blog/gluten-free-breakfast-hot-pockets-with-a-smoothie-on-the-artistic-vegan-show-2

a Spiced Sausage - https://www.artisticvegan.com/blog/homemade-spiced-sausage-vegan-soy-oil-gluten-free

LOL - we like our vegan sausages!

I'm working on a new breakfast one too.

My best,
Christa

Corinne
8/15/2018 07:34:06 pm

You're the best!!! Thank you sister! ❤️🌭

Reply
Jennifer
8/19/2018 11:02:42 am

Can these be frozen after steamed for later use?

Reply
Christa Clark link
8/21/2018 11:36:11 am

Yes, absolutely. :)

Reply
Amanda Montgomery
5/21/2019 04:42:40 pm

What would you recommend subbing for rice flour? Almond, coconut? Any other grain-free flour suggestions?

Reply
Christa Clark link
5/22/2019 06:41:37 pm

Perhaps buckwheat flour? It is grain free and technically a seed. I don't know if Teff would be another alternative that would work. I haven't tested either but those are my first thoughts. I don't think coconut or almond would work as well here. I hope that helps!!

Reply
Jovie
10/19/2021 08:36:21 am

Can you substitute xanthum gum for gluten free flour ?

Reply
Christa Clark link
10/26/2021 08:42:23 am

Yes, you could use the gluten-free flour instead of the brown rice flour and xanthum gum. Thanks Jovie, hope you love them!

Reply



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    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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