Name: White Bean Vegan Sausages
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 1/2 cups white beans (canned, drained and rinsed (or dry beans, cooked)); 1 cup oats; 1/2 cup sunflower seeds (or nuts of choice); 1/2 medium onion (chopped); 3 cloves garlic (minced); 1 Tbsp tomato paste (or stewed tomatoes); 1 1/2 Tbsp soy sauce; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp paprika (or smoked paprika ); 1/4 tsp basil; 1/4 tsp oregano; 1/4 tsp rosemary; 1/4 tsp thyme; 1/2 tsp cumin; 1/2 tsp fennel seeds; 3/4 tsp salt; 1/8 tsp cayenne pepper; 3 Tbsp ground flax; 1/4 cup water

Jump to Recipe Print Recipe

Hearty and homeade, these White Bean Vegan Sausages are a healthy plant-based option that is vegan and gluten-free.

White beans and wholesome oats make up the base of these delicious vegan sausages. A few pantry items and array of common spices are used in the sausage mixture. This recipe is so quick and easy and is a great non-processed option. These sausages are also gluten-free, as they contain only oats and no flour.

Ingredients in White Bean Vegan Sausages

For the Vegan Eggs

Ground flax
Water

For the White Bean Vegan Sausages

Canned white beans canned, drained and rinsed (or dry beans, cooked)
Oats
Sunflower seeds or nuts of choice
Onion
Garlic
Tomato paste or stewed tomatoes
Soy sauce
Garlic powder
Paprika or smoked paprika
Basil
Oregano
Rosemary
Thyme
Cumin
Fennel seeds
Salt
Cayenne pepper

How to Make These Sausages

Make the Vegan Eggs

In a small bowl, mix the ground flax with 1/4 cup of water and set the mixture aside for a few minutes to thicken.

Make the White Bean Vegan Sausages

Strain and rinse canned white beans and pat dry with a paper towel or tea towel. Ensure they are dry.

Using an immersion blender or food processor, pulse the oats and the sunflower seeds (they should still have some texture and not turn into fine flour).

Add all remaning ingredients to the food processor and pulse again. Do not over-process the mixture.

Form 7 sausages with your hands and set the sausages on a large plate lined with parchment paper. Place sausages into the fridge for about 20 minutes.
Place sausages into the fridge for about 20 minutes. (optional)

Wrap each sausage in some parchment paper and tin foil and twist the ends, like a candy wrapper. Place wrapped sausages in a steamer basket (or a large pot with a sieve) and steam for around 35 minutes.

Once steamed you can serve immediately, pan-fry, or grill.
To pan fry, add sausages to a skillet with oil and fry for 7-10 minutes, turning occasionally until browned. (optional).

Common Questions

Can I use nuts instead of seeds?

Yes! Sunflower seeds make this vegan sausage recipe nut-free, but you can use nuts if you like! Any time of unsalted nut will work, such as cashew, almonds, pine nuts, etc.

Can I use chia seeds instead of ground flax?

Yes! For the vegan egg mixture you can simply swap out the ground flax for chia seeds if you prefer to use chia in this recipe.

Can I play around with the spice mixture?

Totally! You can omit any spices or add any spiced you like. Simply taste the mixture first before rolling them into sausages to ensure you are satisfied with the taste.

How long do these sausages last in the refrigerator?

Keep these sausages in an air-tight container in the fridge for up to six days.

Can I freeze these sausages?

Yes you can freeze them after they’ve been steamed and fully cooled. Store them in an air-tight container in the freezer, separated by parchment paper so they don’t all freeze together and get stuck.

How should I serve these sausages?

Serve in a hot dog bun with ketchup and mustard! Or, make bangers and mash and top with sausages with sauerkraut. Use them in an array of Italian dishes! Slice them up and sauté them then add to a classic tomato sauce for spaghetti or past of choice.