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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 87 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

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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.

 

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4.82 from 87 votes (50 ratings without comment)
Recipe Rating




Sue

Sunday 22nd of September 2024

Hi, do you freeze them after steaming with the cling film still on or remove....Thanks

Sarah James

Sunday 22nd of September 2024

Hi Sue, I remove the cling film once they've cooled down before I freeze them. Thanks for getting in touch, Sarah.

Jay

Wednesday 18th of September 2024

Could you use rice paper for wrapping?

Sarah James

Saturday 21st of September 2024

Hello Jay, apologies for not replying sooner. I've been ill and this is my first day back at my computer so I hope my reply isn't too late. I think rice paper would work well as a casing, it would give a crispier coating to the sausage. Hope this helps, Sarah.

tom

Monday 9th of September 2024

how important is it to chill after steaming and before cooking?

I have just been making them, nut didn't factor this into my timetable.

Sarah James

Monday 9th of September 2024

Hi Tom, chilling the sausages first firms them up so they don't fall apart when frying. As well as falling apart more easily, your frying time will be reduced. Maybe try patty shapes if you want to fry straight after steaming. Hope this helps, Sarah.

Yve

Friday 31st of May 2024

Hi Sarah. I am very much looking forward to trying out this recipe and especially as I already have all the ingredients including a variety of herbs in my little herb garden. Reading all the positive feedback has been useful, too. One question though, is the steaming of the sausages necessary? As they are all individually wrapped, what effect does the steaming have on them other than heating them through to then allow to cool before cooking them as normal?

Sarah James

Friday 31st of May 2024

Hello Yve, steaming the sausages first does help the sausages keep their shape. It also keeps the frying or baking time to a minimum, helping to keep the sausages moist and without too much of a crusty outside. Hope this helps, Sarah.

Jo

Sunday 21st of April 2024

Can olive oil replace rapeseed oil?

Sarah James

Saturday 4th of May 2024

Hi Jo, yes you can replace rapeseed oil with olive oil, Sarah.