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Homemade Vegetarian Sausages

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Homemade Vegetarian Sausages, firm & crisp on the outside & packed full of flavour.

Healthy & low in fat – they make the tastiest ever Veggie Hotdogs, Breakfast Sausage or Bangers & Mash.

This Vegetarian sausage recipe is dairy free and can be made egg free too.

I’ve been working on a veggie sausage recipe for a while because my last attempt wasn’t quite up to the mark and the sausages fell apart when cooked on the BBQ. This year I was determined to perfect the recipe.

Hot Dog served with onions, mustard and tomato ketchup.

My homemade vegetarian sausages had their first taste test at our Sunday breakfast with a big thumbs up from our son, phew!

They held up in the frying pan and I was able to serve a sausage that didn’t break up whilst cooking or transferring to the plate.

Vegetarian sausages frying in a pan.

What Is Vegetarian Sausage Made Of ?

I don’t know about you but I’m not overly keen on all those unecessary added extras you get in shop bought vegetarian sausages.

Our Homemade Vegetarian Sausages are packed full of tasty natural ingredients which deliver on flavour.

Green lentils, walnuts, fresh breadcrumbs and, for an added unami rich flavour, dried mushrooms and tomato puree. All blended with seasonings to give the most delicious vegetarian sausage.

For seasonings I’ve used thyme, oregano and vegan Worcester sauce. But the recipe could easily take chilli, chipotle or, something we’re going to try later in the summer, basil and sun dried tomatoes.

Homemade Vegetarian Sausage served in a Hot Dog Roll with chips.

Recipe Variations

Chilli Veggie Sausage – Add a couple of teaspoons of chilli flakes or chipotle paste.

Italian Style Veggie Sausage – Replace thyme with freshly chopped basil and add sun dried tomatoes.

Indian Style – Replace Worcester sauce with 1 tablespoon of curry powder or curry paste.

Make It Allergy Friendly

This recipe is dairy free and can be made egg free or soy free too.

Shaped and ready to go.

How To Make The Best Homemade Vegetarian Sausage

Veggie sausages are easy to make and can be ready to cook in around 30 minutes or less. The recipe makes 12 large or 18 medium sausages so you can make ahead and keep in the fridge or freezer.

Dried mushrooms are soaked in hot water before being chopped.

Dried green lentils are cooked in the reserved mushroom soaking liquid and water.

Onions and garlic are fried gently until softened.

Add the rest of the ingredients to the mushrooms, cooked lentils, onion and garlic and mix together in a large mixing bowl.

Shape into sausages and wrap with food safe cling film, twisting the ends like a sweet wrapper or Christmas cracker. Alternatively, wrap with baking parchment and foil instead of cling film.

Chill in the fridge for half an hour.

Important note for Homemade Vegetarian Sausages:

Use food safe cling film. In the UK this is often labelled microwave safe.

Make It Vegan Or Egg Free

Replacing the eggs in the recipe to make Homemade Vegan Sausages is really easy to do.
Soak 2 tablespoons of ground chia seeds in 6 tablespoons of water and leave for 15 minutes.

Make It Soy Free

Replace Vegan Worcester sauce with 2 teaspoons of yeast flakes.

Vegetarian sausages in the steamer.

How To Cook Homemade Vegetarian Sausage

Vegetarian sausages are cooked in two stages:

Steam for 20 minutes.

Pan fry in oil or cook on the BBQ or griddle for 10 minutes.

How To Serve Homemade Vegetarian Sausage

Serve as the star of your veggie breakfast or brunch with hash browns, mushrooms, eggs and beans or tomatoes.

With creamy mashed potatoes and onion gravy for the ultimate Bangers and Mash.

In a homemade bread roll with fried onions and your favourite toppings for the best Veggie Hot Dog.

How To Store Homemade Vegetarian Sausage

Keep in the fridge for up to four days.

How To Freeze

Open freeze in cling or baking parchment before transferring to a large freezer bag. Will keep for up to three months in the freezer.

Easy Bombay Potatoes

Sesame Tofu Kebabs

Chipotle Chilli Beans

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Homemade Vegetarian Sausages - firm & crisp on the outside & packed full of flavour. Healthy & low in fat - they make the tastiest ever Veggie Hotdogs, Bangers & Mash or Toad in the Hole.

Homemade Vegetarian Sausages

Homemade Vegetarian Sausages, firm & crisp on the outside & packed full of flavour. Healthy & low in fat – they make the tastiest ever Veggie Hotdogs, Breakfast Sausage or Bangers & Mash. This Vegetarian sausage recipe is dairy free and can be made egg free too.
4.82 from 88 votes
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Course: Breakfast, Healthy, Main
Cuisine: British
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 18
Calories: 245kcal
Author: Sarah James

Equipment

  • Steamer
  • Cling film for shaping sausages or baking parchment and foil. Use food safe cling film. In the UK this is often labelled microwave safe.

Ingredients

  • 10 g dried mushrooms
  • 350 g dried green lentils
  • 2 tablespoons rapeseed oil
  • 2 onions diced
  • 2 cloves garlic crushed
  • 2 teaspoons freshly chopped thyme
  • 2 tablespoons freshly chopped oregano
  • 250 g ground walnuts
  • 250 g fresh breadcrumbs
  • 2 tbsp tomato puree
  • 2 tsp vegan Worcester Sauce
  • 2 tsp celery salt
  • Plenty of freshly ground black pepper
  • 2 eggs whisked

Instructions

  • Rehydrate mushrooms by soaking them in very hot water for 10 to 15 minutes.
  • Use the mushroom soaking liquid and water to cook the dried lentils for 25 minutes until soft. Drain and roughly mash the lentils.
  • Soften onions by gently frying in a pan.
  • Add crushed garlic to the softened onions and cook for a couple of minutes.
  • Finely chop the rehydrated mushrooms.
  • In a large bowl, add the onion mixture, chopped mushrooms and the rest of the ingredients and mix together.
  • Divide into 18 portions and shape into sausages.
  • Wrap each sausage in a piece of cling film large enough to roll out each piece leaving enough for twisting at the ends like a cracker (see photo)
  • Steam for 20 minutes and leave to cool.
  • Place in the fridge for a couple of hours. Remove cling film before frying or cooking on the BBQ for 10 minutes.

Notes

  • Makes approximately 18 large vegetarian sausages or 22 medium sized.
  • MAKE IT VEGAN OR EGG FREE  – Soak 2 tablespoons of ground chia seeds in 6 tablespoons of water and leave for 15 minutes.
  • MAKE IT SOY FREE – Replace Vegan Worcester sauce with 2 teaspoons of yeast flakes.
  • HOW TO STORE – Keep in the fridge for up to four days.
  • HOW TO FREEZE – Open freeze in cling or baking parchment before transferring to a large freezer bag. Will keep for up to three months in the freezer.
  • Nutrition information is approximate and meant as a guideline only. 
Calories: 245kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 376mg | Potassium: 332mg | Fiber: 8g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 3mg

PIN FOR LATER

Homemade Vegetarian Sausages - firm & crisp on the outside & packed full of flavour. Healthy & low in fat - they make the tastiest ever Veggie Hotdogs, Bangers & Mash or Toad in the Hole.

 

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Recipe Rating




jane-emma versavel

Thursday 1st of February 2024

Hello. This looks very yummy. I don’t have a steamer. Can I just boil them instead? If so, for how long? Thanks. Jane

jane-emma versavel

Sunday 4th of February 2024

@Sarah James, Ok. Will try it out! Many thanks

Sarah James

Saturday 3rd of February 2024

Hi Jane, thanks for getting in touch. I haven't tried cooking the sausages directly in water so I'm unable to give an estimate on timings. I would try using your saucepan as a makeshift steamer. Fill your saucepan with about 3 cm water, place three golf ball sized balls of scrunched up foil in the bottom, top with a heat proof plate with the sausages on and cover. Bring to the boil and turn down to a simmer for 20 minutes, be careful not to boil dry. Hope this helps, Sarah.

Michelle Bradbury

Thursday 11th of January 2024

Hi. Can't wait to try this recipe but I'm confused about the steaming part in clingfilm. Would prefer not to do this. You mentioned greaseproof paper and foil. Does this mean wrapping individual sausages in greaseproof paper and then wrapping again in foil before steam or is it one or the other? Many thanks 😊

Michelle Bradbury

Friday 12th of January 2024

Thank you so much! Will let you know how I get on. Michelle Bradbury 😋

Sarah James

Friday 12th of January 2024

Hi Michelle, thanks for getting in touch. Wrap in greaseproof or parchment paper first then in foil. I find the greaseproof prevents the sausage sticking to the foil. Hope this helps, Sarah.

Michael Hegarty

Thursday 4th of January 2024

Silly me, when I copied the recipe, I seem to have omitted the cooking the lentils in the mushroom water, so, apologies. they are still delicious and am at the moment making some more. I would say, however, that the recipe makes more than the suggested 18. I have just wrapped 14 in cling film and there is still about a third of the mixture left, I am not unhappy about this!!! Thank you for the recipe.

Sarah James

Friday 12th of January 2024

Hi Michael, I've just replied to your first comment on cooking the lentils. I'll leave my response on record in case it causes confusion for future readers. Our sausages are on the large side, I've added a note in the recipe card and amended the servings amounts. It's a pleasure to share our family recipe, Sarah.

Michael Hegarty

Wednesday 3rd of January 2024

PS, I couldn't get dried mushrooms so used fresh. I did cook them first. Recipe still good!

Sarah James

Friday 12th of January 2024

Hi Michael, pleased to hear using fresh mushrooms works well. Thanks, Sarah.

Michael Hegarty

Wednesday 3rd of January 2024

Shouldn't the green lentils be cooked before adding to the rest of the ingredients? I did make this recipe, using cooked lentils, and the sausages were delicious and universally liked!

Sarah James

Friday 12th of January 2024

Hi Michael, thanks for getting in touch. so pleased you enjoyed our vegetarian sausages. Yes, the green lentils need cooking before adding to the rest of the ingredients. Details for cooking the lentils are number 2 in the recipe card.