Sundried Tomato Vegan Sausages (Gluten-Free)
Sundried tomato and garlic are the heavy hitters in these vegan sausages (gluten free). Salty, sweet, tart and spicy, they are filled with flavor, and are soft but can still hold up on the grill. Perfect for your next cookout, or for adding to your favorite casserole recipe!
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A little Gluten-Free Vegan Sausage Science
I’ve made a lot of vegan sausage recipes, but this is my first gluten-free version. Usually I make my sausages as a seitan, which relies on vital wheat gluten for most of the texture, flavor, and to hold the sausages together. And in case you had any doubt, vital wheat gluten contains gluten- actually, it is gluten. And that gluten is what makes vegan sausages possible- gluten creates strong bonds that keep your brats held in shape. So when I decided to try and make these sundried tomato sausages gluten-free, I knew flavor would be no problem but texture and adhesion would be a bit of a challenge. In order to create a “dough” that held together well I used two key ingredients- oats and beans. Oats are a bit of a magical ingredient- they absorb moisture as the sausages steam and contain starches that give your sausages structure. Beans are my other magical ingredient (magical fruit?). They add the umami flavor of protein, a lovely smooth texture and work to bind the sausages which makes them possible to shape.
Even with my magic gluten-free ingredients, I wasn’t sure these sausages would work. I was not at all convinced that I wouldn’t end up with a soggy mess of ground oats and mashed beans, but to my delight these sausages not only steamed into perfect sausage shapes, but they held those shapes on my grill. And while you can absolutely grill these vegan gluten-free sausages, I highly recommend cooking them in a pan with some oil- it allows you to get a crispy skin that’s simply scrumptious!
Looking for Vegan Sausage Recipes? Try one of these!
- Spicy Seitan Garlic Mustard Sausages
- Pineapple Jalapeño Vegan Sausages
- The Best Vegan Sausage Recipe: Seitan Sausage
- Lemony Homemade Fish-Free Seadogs
- Vegan Sausage Stuffed Summer Squash
Looking for Sundried Tomato Recipes? Try one of these!
How to Make these Vegan Sausages (Gluten-Free)
If you’ve got a food processor and a steamer, you can make these sausages. Start off by processing all the ingredients together- for the best result, you don’t want the sausages to be perfectly smooth, but you do want to avoid large chunks. Once you’ve achieved your desired texture you can move on to shaping the sausages. These sausages are stickier than working with seitan, so I found the best way to form them was to use the parchment paper that you will later wrap them in to shape them as well. Use about a quarter cup of the sausage mixture for each link, and shape them into a sausage shape. Wrap well in parchment paper first, and then aluminum foil. Twist the ends of the aluminum foil to close each link. The final step is to steam your sausages- I like to use my instant pot for this, but you can use any type of steamer you’ve got. Steam for 45 minutes, making sure your steamer doesn’t run out of water in the process. Allow your sausages to cool in order to firm up. I like these best prepared in a skillet with a little oil, as it allows them to get a nice crispy skin when cooked.
Sundried Tomato Vegan Sausages (Gluten-Free)
Ingredients
- 1 1/2 cups white beans
- 1 cup old fashioned oats
- 1/2 cup TVP
- 1/2 cup sundried tomatoes
- 1/4 cup soy sauce
- 3 cloves garlic
- 2 tbsp. neutral flavored oil
- 2 tbsp. water
- 1 tbsp. maple syrup
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. fennel seeds
- 1 tsp. dried sage
- 1/2 tsp. chili flakes
- 1/2 tsp. cracked pepper
- 1/2 tsp. salt
Instructions
- Combine all ingredients in a food processor, and process until fairly smooth- a little texture is nice, but you want to make sure you won't end up with a bite of a whole cloves of garlic.
- Prepare 10 pieces of parchment paper, roughly 6x6 inches, and 10 pieces of aluminum foil of a similar size.
- Place about 1/4 cup of the sausage mixture onto one of the pieces of parchment paper, and roll into the shape of a sausage. Roll the paper around the sausage, and then roll tightly in the foil. Repeat until all the sausages are rolled.
- Steam the wrapped sausages for 45 minutes. Remove from the steam and allow to cool before unwrapping the sausages. Store in the fridge until use.
- To serve, reheat either on a grill or crisped up in a skillet with a little oil.
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these look so good, and I have most of the ingredients! I had just accepted that for health reasons I could no longer eat sausage and, wow, here this is. I can’t wait for payday so I can buy whatever else I need
Hi Lala,
Thanks so much for the comment, and we hope you LOVE these sausages!