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.
  • 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.

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.
4.88 from 33 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


  • 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.


  • 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


  • 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.


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 from Fat 108
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.


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.


I’m linking Homemade Vegetarian Sausages to:

80 thoughts on “Homemade Vegetarian Sausages”

  • 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?


    • 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.

    • 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.

  • 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?

    • 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.

  • 5 stars
    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.

    • 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.

  • 5 stars

    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?

    • 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.

  • 5 stars
    Thanks so much for this wonderful recipe. I just had my family around for Saturday brunch and tried it out on them and they went down a treat. They were easy to make and the recipe worked perfectly. They have great texture and a real meaty feel. They even fry like normal sausages. Really great recipe and very helpful of you to give a printable recipe card.

  • I was wondering what you thoughts would be using a sausage stuffer and stuffing them into casings? My wife is moving more so into a vegetarian and we do a lot with wild game. I was thinking on making a small batch and if she likes it make a bigger batch and stuff into casings and freeze them for whenever she might want some.

    Thank you

    • Hi Bill, sorry for the very late reply but I’ve had a very long break from my blog. Sounds a very good idea, hope you can let me know how you get on.

  • 4 stars
    Loved these! I’m a gluten free so replaced the worchesshire with gluten free soya sauce and gluten free panko bread crumbs. I’ve tried many recipes and this has been the absolute best so far. I’m going to try Italian sausage next time!

  • I’m so late to the table. I had no idea you’d started up a marshmallow business. Well done you. I hope it’s going well. These sausages look fantastic. The mix is very similar to my nut loaves and burgers, but I love the idea of creating sausages out of them.

    • Thanks Choclette, our marshmallows are keeping us busy and we’re really enjoying meeting our customers. The only downside is that I haven’t had time to spend on my blog which I do miss.

  • Hi Sarah can these sausages be frozen? Am looking for a receipe to make and freeze sausages. Wanting to avoid shop brought vege sausages. Thanks

  • 5 stars
    As a veggie sausage lover living in France who has always had Cauldron foods veggie sausages shipped from the UK, a massive thank you to you. I used sage and increased the onion as I am fond of Lincolnshire sausages and they are amazing – and they didn’t fall apart. What a clever recipe. Thanks again Sarah

    • Thanks Chris and it’s a pleasure to share the recipe. Sage and extra onion is a great idea, one we haven’t tried yet. I know how difficult it is to find vegetarian food in France. Our friends have even more difficulty as they are vegan and like you have make a regular order to the UK.

  • I haven’t read all the comments so my apologies if it has already been asked. Could I substitute almonds for the walnuts? My husband can”take eat walnuts.

    • Hello Sarah, I haven’t tried almonds in the recipe, ground walnuts have a coarser texture than almonds but I can’t see that almonds won’t work. Obviously the taste will change using almonds and maybe hazelnuts would be another alternative you could try. Do let me know how you get on.

  • 5 stars
    I don’t think I have EVER left a comment on a blog/website or reviewed anything. But having used this recipe I had to. I was NOT disappointed. I wanted the sausages to be part of a veggie buffet/feast as some of my friends are vegetarian. They came out amazing and taste SO GOOD! And that is coming from a meat eater.

    Perfect and easy recipe to follow, thanks Sarah! 🙂

    • Thanks Fiona for taking the time to leave a review. It’s great to get feedback from readers who have made the recipe and I’m so pleased you enjoyed them.

  • Can’t wait to try this for my sons birthday this weekend! Quick question, my father is allergic to egg yokes, would it still work if I just used egg whites? Thanks!

    • Hi Adam, sorry I’m late in replying. I’ve had a busy Bank Holiday at markets and not had time to sit at my desk. Leaving the egg yolks out should be fine, the whites should still act as a binder. Do let me know how you got on.

  • The recipe sounds delicious but I do not eat eggs or breadcrumbs, could I use chia as an egg substitute and say chickpea flour instead of the bread crumbs.

    • Hi Jan, I haven’t worked with chia seeds before but in theory it should be a good substitute. I should imagine as chickpea flour works so well in bhajis it would work in the sausages. Let me know how you get on and I can add the ingredients to the recipe as a vegan alternative. Thanks for getting in touch.

  • Hi there, I came across this while searching for vegetarian sausage recipes as we aren’t veggies, but I feel we eat too much meat, cheese etc… and could do with cutting back! Do you think it would work without the celery salt? I’d like to try these, but not keen to buy another ingredient that will probably then just sit unused for anything else in the ‘herb and spice’ drawer 🙂

    • Hi Sarah, the sausages will be fine without celery salt just make sure you add some salt. Sometimes we change the flavours around ourselves by adding different herbs or spices for a change. Thanks for popping by and let me know how you get on.

    • Hi Barbara, yes I do steam them in the cling film, I think most cling film is heat safe and suitable for cooking with these days. Just make sure you check the label on your cling film.

  • Fantastic looking sausages. Do you add the rapeseed oil to the mix or is it used for frying the sausages?

    • Hi Denny, I don’t add any to the mix but the onions are fried and softened in the oil first.

  • 5 stars
    Fantastic sausages, I had to tweak the recipe as i have a nut allergy, i replaced the nuts with red kidney beans and chick peas
    It worked perfectly well, what a great recipe

    • That’s great to hear Martin, I appreciate the feedback. I bet the sausages were tasty with the red kidney beans and chickpeas.

  • 5 stars
    Hi Sarah. Just returned back from New Zealand after visiting our daiughter and she makes these sausages all the time. Absolutely delicious. Best I have ever tasted. So filling too. She gave me your website addresss. I am going to make my first batch today. Looking forward to eating them.

    • Hi Lorraine, that’s great to hear. It’s lovely to think our family recipe is being shared around the world. Thanks for letting me know.

  • 4 stars
    These look yummy!!!!!!! Might add some chilli ???? flakes in mine xx thanks!!!!!!!

    • Hi Graham, I haven’t tried fresh mushrooms as I think this will add to much moisture. I also like the concentrated flavour of dried mushroom but if you do try making the sausage with fresh mushroom let me know how you get on.

    • Thanks for popping by Gina, I use food safe cling film which is graded for cooking, it’s best to check on your label. I know some people still don’t like to use food safe cling as they are not confident that it is safe but you could always use foil.

  • 5 stars
    I love sausage and just had a really good vegetarian bangers and mash made with black beans, at a British pub here in the States, so I had to try this! I used a one pound bag of dried lentils that we have in the States, and after they cooked, I used an electric egg beater to mash them together for a long couple of minutes until they looked like ground meat–that worked really well. Instead of celery salt, I used a crab seasoning that we have here in Maryland called Old Bay that is a mix of celery salt, red pepper, black pepper and paprika. I put sage in as well–I like spicy sausage! The mixture didn’t quite taste like sweet sausage to me, so I added a spoonful of honey and then maple syrup to give it a hint of sweetness. I used salsa instead of tomato and I was afraid it would be too liquid so I only used one egg. I used a half cup measure that we have in the States to put the mixture on the cling film/Saran Wrap and it gave me eleven to twelve. Long story short, they are steaming now. I’ll see how they turn out!

  • I’m looking forward to trying this recipe.Is there anyway to avoid the steaming part as I don’t have a steamer, microwave perhaps? Thanks

    • Thanks for popping by Graham, you could always put the sausages on a plate covered in foil and place over a pan of boiling water to create your own steamer. I think this would work better than the microwave although I’ve never tried cooking them in the microwave.

  • Do you freeze them in the cling film or remove it beforehand? Think I would like to batch cook some, started using more lentils lately and love mushrooms so these should hit the spot! Also go to slimming world so much better to use than shop bought sausages. Thanks.

    • You’re most welcome Kathy, mushrooms are a firm favourite here too. I do freeze them in the cling film and then remove the cling film when defrosted.

  • 5 stars
    I know just what you mean about having a ‘meaty’ vegetarian sausage and I think mushrooms and lentils are a great way to achieve that. These look absolutely fantastic Sarah, and definitely look to stand up really well to the cooking (nothing worse than when they all fall apart!)
    Angela x

    • Thanks for popping by Alisa, I’m not sure where you might have seen my vegetarian sausage recipe so there must be some mistake as I haven’t knowingly posted it as a vegan recipe. I don’t tend to cook vegan food as we eat milk, cheese and eggs. You could try the recipe without egg but the sausages wouldn’t bind together so well, I hear that Xanthan gum works as a binder in foods but I’ve never used it in my own recipes and wouldn’t be sure of the quantity required. Hope this helps and let me know how you get on.

  • YUM! These sound amazing…veggie sausages can often be a bit dreary (or sometimes downright terrible), but yours sound like they are full of flavour and look so good – I can’t imagine anyone missing the meat!! Eb x

  • 5 stars
    I absolutely love the sound of healthy vegetarian sausage as an alternative to the meat one but was never too keen on store bought versions. My boys absolutely adore eating sausages and if allowed would have them every day so if I could serve them your super good for you, unprocessed bangers, that would be a huge win. Will be giving them a go!

  • So cool! I never had any clue how vegetarian sausages were made now am interested in making them. I’m not a vegetarian but I would definitely want to try them. They look and sound delicious!

  • 5 stars
    These are fantastic! My sister in law is vegetarian and I’ve never thought to make veggie sausages from scratch! Great idea!

    • Thanks Sarah, you can’t get vegetarian sausages here in France and my son loves them on a BBQ so I had to give them a go.

  • 5 stars
    These look incredible, you wouldn’t even know that they were vegetarian just looking at them!! We have a vegetarian friend and it is always hard to find something to make when we do our BBQ’s that isn’t salad, this is going to make her very happy!!!

    • Thanks Melissa, it’s always difficult to come up with something tasty for a vegetarian BBQ and I was so pleased our son gave my veggie sausages the thumbs up. Hope you enjoy them as much as we do.

  • 5 stars
    This is quite the achievement–to make a vegetarian sausage that stands up to cooking and the textures and flavors we expect from met. Kudos!

    • Thanks Lynne, it took a few tweaks here and there to get the texture right but I was pleased with the finished result.

  • 5 stars
    Store bought vegetarian sausages are heavy and make me feel ill. These ingredients sound great and its good to know what you are eating. I’m going with your son’s thumbs up and look forward to making these!

  • This is so cool!! I am so saving this recipe!! I don’t like sausages as you don’t know what’s in them! But vegetarian sausages!! That is great!
    Thanks for bringing it here to FF!!

    • Thanks for saving the recipe Suchitra and it’s a pleasure to link up with Fiesta Friday.

  • These look great!They sound delicious too.They are something I would try to make a batch of and then freeze.I’m always looking for alternatives to meat sausages.My children love them but I worry about all that processed meat.This recipe looks perfect and they wont realise what they’re eating….cue manic laugh!!

  • Now, this is something I have to try. I don’t think I have seen vegetarian sausages anywhere so this is a good timing. Your recipe sounds delicious to me. Thank you for taking these with you at this week’s Fiesta Friday party.

  • 5 stars
    I’m a meat lover but these sound good to me. I have have started to use lentils to either replace or bulk out meat quite a lot recently. These flavoured with the mushrooms liquid I’m sure are going to taste good.

    My sons vegetarian Australian girlfriend is coming over soon so I think I shall make them when she is here.

    Thank you for linking up to #CookBlogShare

  • 5 stars
    What a great idea, a vegetarian hot dog… because we all know the real stuff is pretty scary… I’m definitely going to try this out! Perfect for BBQ season comin up!

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