Vegan Italian Sausage
If you've ever been skeptical that plant-based sausage could actually deliver on flavor, this recipe is about to change your mind. The combination of fennel seeds, smoked paprika, oregano, and red pepper flakes gives these links that deeply savory, slightly spicy character you'd expect from a classic Italian sausage — no shortcuts, no compromises. Vital wheat gluten is the real workhorse here, creating a firm, meaty texture that holds its shape through steaming and gets beautifully browned when you sear it in a hot skillet. Tomato paste and soy sauce work quietly in the background, adding depth and that satisfying umami punch that makes the whole thing feel genuinely hearty. The process — mix, shape, steam, sear — is straightforward enough for a weeknight but impressive enough to serve to guests who aren't even plant-based. Each batch makes 8 sausages and keeps in the fridge for up to 5 days, so you can slice them into pasta, tuck them into a roll, or crisp them up alongside roasted vegetables all week long.
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Learn more →Ingredients
4 servings
For the sausage
- 1 ½ cups vital wheat gluten
- 3 tbsp nutritional yeast
- 1 ½ tsp fennel seeds
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp soy sauce
For searing
- 1 tbsp olive oil, for searing
Instructions
- 1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, fennel seeds, smoked paprika, oregano, thyme, garlic powder, onion powder, red pepper flakes, salt, and black pepper until evenly combined.
- 2
In a separate small bowl or measuring cup, stir together the vegetable broth, tomato paste, 1 tablespoon olive oil, and soy sauce until the tomato paste is fully dissolved.
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