Easy Vegan Sausage Links

These vegan sausages will amaze you. Not a crumble in sight! The fennel, smoked paprika, and other spices give these bean, oat, and nut-based meats a delicious flavor. They also have the same texture as REAL sausages and are extremely versatile.

You can make them into large sausages to grill ( Hello, vegan sausage on a bun with sauerkraut) or into small breakfast sausages that are perfect for brunch. They go well in scrambles and hashes. There are many possibilities.

What’s the best part? Only ten ingredients are needed. This is perfect for pre-preparation and pulling from the freezer or refrigerator as required! We’ll show you how to do it.

Vegan Sausage: How to Make it?

These vegan sausages have a base made of pinto beans and cremini mushrooms. This combination provides each sausage link with over 4 grams of protein and 3 grams of fiber, as well as an assortment of B vitamins, potassium, magnesium phosphorous, and zinc.

Walnuts provide additional nutrients, such as Omega-3s! The crunchiness is subtle but pleasant. Flaxseed is a great source of omega-3s and acts as a binder.

Garlic, fennel seed, and smoked paprika add classic flavors to the sausage, while optional cayenne can provide a bit of heat. Coconut aminos give the link a salty, rich flavor. Salt and pepper give it a little spice and saltiness.

Wrapped in parchment paper, the sausage links (or larger sausages if you’re grilling) are sealed to retain moisture and steam.

They are now ready to be browned in a pan or frozen for quick and easy preparation when the urge strikes.



  • 3 Tbsp of flaxseed meals
  • Half a cup of water


  • Pinto beans in a 14-ounce can
  • Roll oats: 1 1/2 cups (gluten-free if needed).
  • 1 cup of sliced cremini mushrooms
  • Four cloves garlic, minced
  • 3 1/2 Tbsp coconut aminos
  • 1 tsp dried Fennel Seeds
  • 2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • Use 1/2 teaspoon each of sea salt and pepper ( optional).
  • 1 cup finely chopped walnuts
  • 2 Tbsp avocado oil (for cooking)


  • Add flaxseed meal to water in a bowl and stir to combine. Allow to rest for five minutes.
  • Drain and rinse pinto beans, and then pat them dry with a paper towel or kitchen towel.
  • Pulse the oats in a food processor until they become a coarse, flour-like texture. There should be no visible whole oats.
  • Add the flax egg, beans, mushroom, coconut aminos (optional), paprika (optional), cayenne pepper, and salt (also optional). To combine the ingredients, pulse until well combined. Leave some chunks to give it texture. Process the mixture to a smooth paste. Season with additional salt and pepper, as necessary, more fennel to get the classic sausage flavor, and more paprika to add smokiness or cayenne (optional). Transfer the mixture to a large bowl and mix in the walnuts.
  • Form a sausage shape by scooping 1/3 cup of mixture. If the mixture is too sticky, run your hands through some water, and then try again using slightly moistened hands. With 1/3 cup, you can make six sausages that are about 6 inches in length. Use two heaping teaspoons per smaller sausage for 12 smaller ones.
  • Place the sausages, once formed, on a parchment-lined plate and refrigerate for 15-25 mins, or until they are firm to the touch and not sticky.
  • Bring a large pot to a rolling boil and place a steamer basket over the top. Wrap each sausage with a piece of parchment and twist the ends together to seal. Place the links into the steamer basket and steam them for 30 to 35 minutes until they are firm and cooked. To avoid burning your pot, add more water after 15 minutes (or whenever necessary).
  • If you are freezing the sausages for later use, let them cool and then transfer to the fridge. To cook and brown sausages in a large skillet, heat it over medium heat. Add half of the oil (1 Tbsp/15 ml as written on the recipe // adjust the amount if you are changing the batch size). Add as many sausages to the pan as you can comfortably fit and cook for 5-10 mins, rotating now and then until all sides have a slight browning. Repeat the process with any remaining oil and sausages. If desired, you can cook the sausages over a grill.
  • You can enjoy sausages alone with hot sauce, ketchup, or mustard. Or you can serve them in a bun along with sauerkraut. These sausages would be great with Sunny Side Up Eggs or Vegan eggs. They could also be added to Scrambles or Baked Beans.
  • In a sealed container, store leftover sausages for up to five days in the fridge or up to one month in the freezer. You can cook them directly on the stovetop.

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