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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.

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.

IF YOU LIKE THIS RECIPE…
you might also like:

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.
4.9 from 38 votes
Print Pin Rate Save Recipe
Course: Breakfast, Healthy, Main
Cuisine: British
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 18 servings
Calories: 245kcal
Author: Sarah James
servings

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

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 Facts
Homemade Vegetarian Sausages
Amount per Serving
Calories
 
245
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
18
mg
6
%
Sodium
 
376
mg
16
%
Potassium
 
332
mg
9
%
Carbohydrates
 
26
g
9
%
Fiber
 
8
g
33
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
82
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
68
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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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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Recipe Rating




Sesa

Saturday 30th of January 2021

Hi Sarah

There for sharing the recipe. Just wondering if green lentil and dried mushrooms can be replaced with any other lentil n fresh mushrooms? How will it turn out?

Love- Sesa

Sarah James

Monday 1st of February 2021

Hello Sesa, it's always a pleasure to share my recipes. The dried mushrooms are in the veggie sausage for flavour. Fresh mushrooms don't give the same depth of flavour and would also make the mixture too wet. Having said that, you could use finely chopped mushrooms and cook them down like you would in a duxelle to remove the moisture and increase the flavour. I have made the sausages without mushrooms as our friend has a mushroom allergy. They were still very tasty and our friend loved them. I've only made our sausages with green lentils but a good substitute would be puy lentils. I wouldn't recommend red lentils as they tend to go to mush too easily. Hope this helps, Sarah.

Mobasir hassan

Thursday 24th of December 2020

Truly appreciate the way you made this wonderful sausage. Everything is so nicely described that really helped me. Thanks for the nice treat.

Sarah James

Sunday 27th of December 2020

Thank you Mobasir for your kind comment and glad to hear the recipe and tips were helpful. It's a pleasure to share the recipe.

Jo

Friday 12th of June 2020

We abandoned cling film about 5 years ago when looking at ways to reduce our personal impact of plastic use on the environment. How would you suggest cooking these without the cling film? Do you think baking paper would work as well?

sarahj

Saturday 18th of July 2020

Baking paper would be a good alternative, it's a matter of how tightly you roll the paper and making sure to twist the end of each sausage. Please let me know how you get on.

Fay

Monday 2nd of March 2020

Lovely sausages but mine were a bit dry, I wonder if it was because I used dry breadcrumbs instead of fresh? Great flavour I just wonder how they can be a little more moist. Will definitely try them again.

sarahj

Saturday 18th of July 2020

Hi fay, using dry breadcrumbs would make a difference to the moistness of the sausage. Maybe try rehydrating the breadcrumbs with a little water or milk next time. Please let me know how you get on.

Stephen Mackley

Thursday 19th of December 2019

Hi.

I've made these sausages before and I love them. I want to use this recipe to make sausage rolls and would like to know if I still need to steam them or would they hold their shape in the pastry without steaming first?

sarahj

Saturday 18th of July 2020

Sorry for the late reply, I've been on rather a long break from my blog. So pleased you love the sausages Stephen. I would still steam the sausages, I think the sausage would hold the shape but I'm not sure they would have enough cooking time if just baked in the sausage rolls.