Rosemary-Garlic-Paprika Vegan Sausages

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This vegan sausage recipe is a variation on our holiday themed Cranberry and Fennel Sausage, which originally hails from the Post Punk Kitchen.  This version has a very ‘chorizo’ like flavour, with a pop of garlic in every bite!  I encourage you to play around with different beans, or lentils and a variety of spices, to keep things interesting.

Ingredients: 4 vegan sausages

1/2 cup white beans

1 cup vegetable broth

1 tablespoon olive oil

2 tablespoons soy sauce

5 garlic cloves, minced

1 1/4 cups vital wheat gluten

1/4 cup nutritional yeast

1 1/2 teaspoons sweet paprika

1 1/2 teaspoons smoked paprika

1/2 teaspoon chili flakes

1 teaspoon pepper

2 tablespoons chopped fresh rosemary


Before mixing your ingredients, get your steaming apparatus ready. Bring water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork.

Divide dough into 4 even parts. Place one part of dough into tin foil and mould into a sausage shape about a 5 inches log. Wrap dough in tin foil and twist both ends. Place wrapped sausages in steamer and steam for 40 minutes.

Be careful when you remove the sausages and open them up – hot steam! SErve as is, or slice on the diagonal and lightly fry to crisp up the edges.


~The Vegan Project



  1. Stephanie Doyle says:


    This recipe looks fantastic! Unfortunately, I have a wheat intolerance. What would you recommend as a substitute?


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