Challenge: Vegan Andouille Sausage


Flavourful vegan sausages are incredibly expensive here. Sure, there are loads of Cumberland and Lincolnshire sausages available. But, if you want a chorizo or Andouille sausage then you are out of pocket or out of luck. And, it’s really nice to be able to customize the flavours of them to match the dish that I’m making them for.

So, the only answer was to make my own. I was at a bit nervous, I out it off for quite awhile. Then finally, a day came when I was craving a deeply spiced jambalaya, I had all the right ingredients to make it, and I knew what I needed to do.


Andouille Sausage

The requirements:


Holds its shape well when cooked

Can be pan-fried

The plan:

Adapted from a Vegan Dad recipe, it will be steamed wheat gluten, mixed with beans and spices for a more sausage like texture and shaped using tinfoil.

_MG_8065 The verdict:

Although they aren’t pretty at first, they taste fantastic. The flavour continues to build slowly as you chew and ends with a great heat. They pan fry very well, they turn out lovely and crispy. They are definitely meaty. The only suggestion I would make is to throw them in to sauces and soups at the end of cooking as they have a tendency to swell a bit when cooked slowly in liquid (not unpleasantly so, they just become a bit softer).

You could really use any combination of spices that you would like to create the vegan sausage of your dreams (if you dream of such things)!


Challenge: Andouille Sausage
Prep time
Cook time
Total time
Serves: 4
  • ½ cup chickpeas, rinsed and drained
  • 1 cup cold vegetable broth
  • 1 TBSP olive oil
  • 2 TBSP soy sauce
  • 1¼ cups vital wheat gluten
  • ¼ cup nutritional yeast
  • 1 tsp thyme
  • 1½ tsp garlic powder
  • 1 tsp onion powder
  • 2 bay leaves, finely crumbled
  • 1 tsp red pepper flakes
  • 1 TBSP smoked paprika
  • 1 tsp sage
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  1. Before mixing your ingredients, get your steaming apparatus ready (I just used a vegetable steamer insert in a sauce pan).
  2. Bring water to a full boil.
  3. The rest of the recipe comes together very quickly.
  4. Have ready 4 sheets of tin foil ready to wrap sausages in.
  5. In a large bowl, mash chickpeas until no whole ones are left.
  6. Throw all the other ingredients together in the order listed and mix with a fork.
  7. Knead for about 5 minutes until quite firm.
  8. Divide dough into 4 even parts.
  9. Place one part of dough into tin foil and mold into about a 5 inch log.
  10. Wrap dough in tin foil, like a tootsie roll.
  11. Don’t worry too much about shaping it, it will snap into shape while it’s steaming.
  12. Place wrapped sausages in steamer and steam for 45 minutes.
  13. Remove and allow to cool in tinfoil until ready to use.