Beyond Meat Vegan Sausage Recipe

Prepare meat substitute

Place 1 cup of Beyond Meat sausage-style grounds (or crumbled Beyond Sausage) into a large mixing bowl. Break up any large clumps so the texture is even.

Combine dry flours

Add 1/2 cup vital wheat gluten and 1/4 cup chickpea flour to the bowl. Toss briefly with the grounds so the flours coat the plant protein evenly; this gives chew and structure.

Add liquids

Mix 1/3 cup water and 1 tablespoon vegetable oil together in a small cup and pour into the bowl. Stir with a wooden spoon until the mixture begins to come together into a sticky, malleable mass. If it seems too dry, add up to 1 tablespoon more water; too wet, sprinkle 1 teaspoon vital wheat gluten.

Sprinkle 1 teaspoon smoked paprika, 1/2 teaspoon crushed fennel seeds, 1 teaspoon onion powder, 3/4 teaspoon garlic powder, 1/2 teaspoon ground black pepper, and 3/4 teaspoon salt over the mixture. Add 1/2 teaspoon maple syrup (or brown sugar) and 3 drops of liquid smoke if using.

Work the seasonings into the mixture with your hands for 1–2 minutes, kneading lightly so spices distribute evenly and the vital wheat gluten develops some elasticity. Taste a tiny pinch (cook a small piece in a skillet first if desired) and adjust salt or spice to preference.

Combine 1 tablespoon ground flaxseed with 1/4 cup warm vegetable broth, stir and let sit 1–2 minutes to thicken slightly. Add this to the sausage mixture.

Knead the mixture in the bowl for 2–3 minutes until cohesive and springy. Portion the mixture into four equal pieces (for 4 servings). Roll each portion between clean plastic wrap or parchment into log shapes about 4–5 inches long and 1 inch thick. Twist ends of the wrap to compress and shape.

Choose one of two cooking methods: pan-sear or steam-then-sear for best texture.

Steam-then-Sear (recommended)

Bring a shallow pan with 1/4 cup water to a simmer. Place the wrapped sausage logs seam-side down in a steamer insert or on a rack above the water, cover, and steam gently for 8–10 minutes. Remove from steam, unwrap, pat dry.

Pan-Sear

If you prefer not to steam, proceed directly: heat 1 tablespoon neutral oil in a nonstick or cast-iron skillet over medium heat.

For either method, after steaming or directly if pan-searing, place sausages in the hot skillet. Cook 2–3 minutes per side, turning to get an even golden-brown crust. Reduce heat if the exterior browns too quickly before heating through. Total pan time ~6–8 minutes.

If you like a glaze, brush lightly with a little maple syrup during the last minute and let caramelize slightly. Remove sausages to a plate and let rest 2 minutes before serving to redistribute juices.