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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.
4.78 from 18 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 servings
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

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.