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Vegan (& Gluten Free) Italian Sausage

This vegan Italian sausage is easy to make and is perfect on pizza or sandwiches, with roasted potatoes, or in a pasta sauce!

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 sausages
Calories 290 kcal
Author Deborah Mesdag

Ingredients

Seasoning Mixture:

  • 45 g (3 TBS) Reduced Sodium Tamari Soy Sauce
  • 45 g (3 TBS) White or Red Wine
  • 16 g (1 TBS) Miso Paste
  • 10 g (2 tsp) Vegan Worcestershire Sauce
  • 7.5 g (1 1/2 tsp) Liquid Smoke
  • 16 g (4 tsp) Magickal Seasoning Blend
  • 5.6 g (2 tsp) Onion Powder
  • 4.6 g (2 tsp) Fennel Seeds
  • 3.4 g (1 tsp) Granulated Garlic
  • 1.3 g (1/2 tsp) Black Pepper
  • 1.2 g (1 1/2 tsp) Italian Seasoning
  • 0.9 g (1 TBS) Dried Parsley Flakes
  • 0.6 g (1/4 tsp) Smoked Paprika
  • 0.5 g (1/2 tsp) Dried Rosemary Leaves
  • 0.5 g (1/2 tsp) Dried Sage
  • 0.4 g (1/4 tsp) Crushed Red Pepper Flakes
  • 0.3 g (1/8 tsp) Ground Nutmeg

Other Ingredients:

  • 100 g (1 c) TVP (Texturized Vegetable Protein)
  • 90 g (1 c) Rolled Oats
  • 35 g (1/2 c) Nutritional Yeast
  • 360 g (1 1/2 c) Water
  • 56 g (4 TBS) Refined Coconut Oil
  • 45 g (3/8 c) Oat or All-Purpose Flour
  • 100 g (2/3 c) Cooked Brown Rice

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix the TVP, rolled oats, and nutritional yeast together in a mixing bowl. (Be sure to use certified gluten free oats if needed.)
  3. Add all of the seasoning ingredients to a small saucepan. Mix well, then heat while stirring until all of the miso has melted. Add the water and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for three minutes.

  4. Pour the liquid into the bowl with the dry ingredients, then mix together. Let stand for ten minutes.
  5. Add the refined coconut oil and mix it into the warm mixture until it is melted. (Be sure to use only a refined coconut oil, or your sausages will have an unpleasant coconut flavor!) Add the oat or all-purpose flour and mix it in. Add the cooked brown rice and mix again.

  6. Shape the sausage mixture into six logs (5 oz each if you are using a scale.) Press firmly as you shape them so they hold together well. The logs should be about six inches long.

  7. Bake on a parchment-lined baking sheet for 20 minutes at 375 degrees Fahrenheit. Carefully turn the sausages over, then bake for another 20 minutes. Flip the cooked sausages back over so the rounded side is on top again. You can eat them right away, but the texture is even better if you allow them to cool completely and then reheat them as needed for your dish.

  8. Place any leftover sausages in a Ziploc bag and keep them in the fridge. Freeze any that you won't eat within a few days and defrost before reheating.

Recipe Notes