Homemade Spicy Italian Sausage [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it’s available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These sausages are firm enough to hold up on the grill. When you cook them, they are crispy on the outside, tender on the inside but not mushy, and filled with spicy, Italian flavor. Using black-eyed peas instead of pintos removed the “beany” taste and provided a neutral background for the spices to shine through.

The same recipe can be used with different spice mixes to make breakfast sausages, chorizo sausages, or apple sage sausages. They can be sliced up to use in other recipes or eaten whole on a hero with sauteed peppers and onions. You can shape them into links or patties.

How to Make Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free)

Ingredients

For the Spice Mix:

  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons fennel, crushed
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon oregano
  • 1/8 teaspoon allspice

For the Sausage:

  • 2 teaspoon + 2 teaspoon olive oil
  • 1 cup mushrooms, chopped
  • 1/2 cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked or 1-15 ounce can of black-eyed peas, drained and rinsed
  • 1 tablespoon sun-dried tomato paste
  • 1/4 cup nutritional yeast
  • 1/2 cup brown rice flour
  • 1 teaspoon xanthan gum
  • 3 tablespoons of gluten-free, vegan Worcestershire Sauce
  • A few drops of Liquid Smoke (optional)

Preparation

  1. Prepare spice mix in advance. Set aside.
  2. Heat a skillet with 2 teaspoons of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.
  3. In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.
  4. Sprinkle the xanthan gum over the mixture and incorporate it well.
  5. Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.
  6. Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.
  7. When ready to use, unwrap and cook them however you desire. We cooked them on a grill pan and topped them with mustard and sautéed bell peppers and onions. Yum!

Nutritional Information

Total Calories: 1116 | Total Carbs: 172 g | Total Fat: 26 g | Total Protein: 47 g | Total Sodium: 1566 g | Total Sugar: 29 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

Mushroom

Rice Flour

Sausage

AUTHOR & RECIPE DETAILS

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The “V” Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea’s hope that she can spread the “V” Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.

Browse through similar recipes below:

Red Velvet Brownies With Three-Ingredient Frosting [Vegan, Gluten-Free]

If you been dying for vegan red velvet but don’t like beets, this is your recipe. These brownies us dragon fruit for the red coloring and are moist, balanced, and delicious with some great chocolate icing to finish them off.

Air Fryer French Fry Po’ Boy [Vegan, Gluten-Free Option, Oil-Free Option]

In this vegan version, we season and bake the fries to get a crispy crust. We also make a mushroom gravy that adds extra umami to your new favorite sandwich.

Air Fryer Bow Tie Pasta Chips [Vegan]

This is such a cute snack and a nice change of pace from pretzels and chips. The pasta crisps up and the flavors remind me a little of an Italian-style cheese cracker.

Vietnamese Noodle Soup [Vegan]

Phở is basically a Vietnamese noodle pot, whose main ingredient is a strong, aromatic broth served with broad rice noodles, crunchy Asian vegetables, fresh herbs, and chili sauce. Many spices, soup vegetables, and special touch dried shiitake mushrooms give the broth a hearty note.

Dragon Fruit Summer Rolls [Vegan]

Rice paper can be fun, affordable, and ultimately makes eating fruits & veggies more interesting!

See all vegan Italian recipes here

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

You may also like...