Spicy Vegan Sausages

by veronica

This recipe calls for extreme caution! If you are not a fan of spicy food, you can tone this recipe down and replace the Jalapeños in hot sauce with tomatoes or ketchup instead. Anyway, this recipe is spicy, since I love spicy food :D
So you might want to use gloves in the last step! You have been warned :)

The Thai chilli powder I use here is the very spicy chilli powder you can find in Thai stores or at the table in Thai restaurants. I like to mix a few different varieties of chillies for that spicy, hot and smoky flavour.


Recipe for spicy vegan sausages

Yields: 12


  • 230 grams of elephant beans, also called white broad beans
  • 210 grams of red jalapeños in hot sauce (a small can)
  • 2,5 dl vegetable stock (aka you make stock, according to the instructions on you package of preferred stock, add to hot water, dissolve and let cool down)
  • 3 tbsp onion powder
  • 2 tbsp chipotle powder
  • 1 tsp oregano
  • 1 cap liquid smoke
  • 4-5 dl wheat gluten flour
  • 1 dl nutritional yeast
  • 1 tsp soy sauce
  • 1 tsp Thai chilli powder
  • 1 tsp coriander
  • 1 tsp cayenne pepper
  • 12 strips of tinfoil
  • Plastic gloves, if needed (if you are sensitive)


  1. Mix beans, and red jalapeños including the hot sauce and spices in a food processor until velvety smooth.
  2. Add the vegetable stock and liquid smoke and puree until you have a smooth liquid.
  3. Transfer the liquid to a large bowl.
  4. Add 2,5 dl of the wheat gluten flour and blend until dissolved into the liquid.
  5. Add an additional 1,5 dl of wheat gluten and work into a dough.
  6. Add 1-2 tbsp and work into a dough.
  7. The dough should be elastic and not too wet and not too dry. Add additional wheat gluten flour if you think your dough is too wet but add it one tablespoon at a time.
  8. Knead with your hands (covered in gloves if necessary) until you have a dough that is just right. Elastic, firm and still a bit wet but not too wet to the touch.
  9. Transfer the dough to a chopping board. Divide the dough into 12 equally sized parts.
  10. Create sausage-like shapes, and roll them into tinfoil, not too tight though. They need space when you steam them. Tie the ends together to close.
  11. Place each sausage in tinfoil into a steamer pot and distribute evenly so that the steam can cook the sausages evenly.
  12. Once you’ve made all 12 sausages, add the steamer pot to the stove and steam the sausages on medium heat, slowly for 40 minutes.
  13. After 40 minutes remove the sausages from the steamer, and let cool off before you remove the tinfoil.
  14. Place in a container and store in the fridge or freezer.


This is how the sausages look once wrapped in tinfoil and steamed.

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