Two Vegan Sausages Recipe
Make Two Vegan Sausages Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegan Sausage Patties
Finishing & Serving
Method
Vegan Sausage Patties
- 1
Prepare flax egg
In a small bowl combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir and let sit 5–10 minutes until thickened and gel-like.
- 2
Process base ingredients
Place 1 cup cooked chickpeas, 1/2 cup rolled oats, and 1/4 cup vital wheat gluten in a food processor. Pulse 8–10 times until the oats are broken down and the chickpeas are coarsely mashed but not fully puréed. You want a slightly chunky but cohesive mixture.
- 3
Add seasonings and binders
Add the thickened flax mixture, 1 tablespoon olive oil, 1 teaspoon soy sauce, 1/2 teaspoon maple syrup, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground fennel seed, 1/2 teaspoon ground sage, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt to the processor. Pulse and scrape down the sides until the mixture starts to come together. If it seems dry, add up to 2 tablespoons additional water, 1 teaspoon at a time, until the dough holds together when pressed.
- 4
Develop texture
Once combined, run the processor for 10–15 seconds to create a slightly elastic texture from the vital wheat gluten. The mixture should be moldable and spring back slightly when pressed; avoid over-processing into a paste.
- 5
Shape sausages
Divide the mixture into two equal portions (about 1/2 cup each). Wet your hands lightly and shape each portion into a sausage-shaped patty roughly 4–5 inches long and 1–1.25 inches thick, tapering the ends slightly for a sausage look. Press firmly so they hold their shape.
- 6
Chill for best shape (optional)
If you have time, place shaped sausages on a plate and refrigerate 20–30 minutes to firm up; this helps them keep shape while frying. This step is optional but recommended.
Finishing & Serving
- 7
Pan-fry sausages
Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Add the two sausages and cook 4–5 minutes per side, turning gently, until they develop a deep brown crust and are heated through. If they brown too quickly, reduce heat to medium-low and cover loosely for 1–2 minutes to ensure they cook inside without burning.
- 8
Optional oven finish
To ensure they are cooked through (especially if large), after browning you can transfer the sausages to a preheated 350°F / 175°C oven for 8–10 minutes.
- 9
- 10
Storage
Cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium heat or in a 350°F oven until warmed through.
