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HOMEMADE vegan meatless sausage , Bryannas

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If you are allergic to soy, you can use chickpea flour instead of soy, and omit the textured soy protein. Instead, use either 1/2 c. fresh breadcrumbs soaked in 1/4 c. non-dairy milk, broth or water OR 1/4 c. coarse bulgur wheat soaked in 1/4 c. boiling water until the liquid is completely absorbed. Instead of soy sauce, use my Soy-Free Sauce.

These are nice and brown and firm, with a little crumbliness (is that a word?) from the textured soy protein. They will hold up in a sauce or gravy. Note: If you are tempted to leave out the oil, this saves only about 5 calories per “meatball”.

DRY MIX Ingredients

Mix Together:

WETMIX Ingredients

Mix Together:

Add to wetmix: 1/2 c. textured soy protein granules soaked in 1/3 c. boiling water or broth


Combine Dry and wet. Stir briefly.
Divide into about 24 equal portions and roll them into ”links” on a clean countertop.
Place them in a 9 x13” baking dish, oiled, leaving a little room around each one.
Pour the Cooking Broth over them. Cover the pan (use foil if necessary) and bake for 45 minutes, turning every 15 minutes, until all the liquid is absorbed. (If the liquid is absorbed before 45 minutes is up, add a little bit of water to the pan.)

Cool the “sausages” (you can freeze them), and then, to serve or cook with, broil or pan-fry them just to brown a little and heat through. Enjoy!

Tips / Options / Notes

These are fabulous! I didn't have soy flour on hand so I used some garbonzo flour then added a little more gluten for a firmer consistency and formed patties. I also used blendered oats in place of the oat bran. I also left out the tvp and added a frozen thawed squeezed tofu with the liquids... I put in some crushed red pepper flakes for added bite. YUMMY! These are a great basic homemade "burger" type seitan. Play with the spices a bit to sub for any "ground" meat, meatball etc....