Vegetarian Sausage Recipes!

Serving Size : 8



  1. To cook bulgur wheat:  Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt.
    Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
    Remove from heat and let stand for 10 minutes before using.
  2. In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
  3. Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
  4. Add tamari and the rest of the seasonings, mixing well.
  5. Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside. 

Serving Size : 8



  1. Mince the shallows and garlic. Chop the cilantro. Set aside.
  2. Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and garlic. Saute for 2 to 3 minutes or until tender. Set aside to cool.
  3. Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed.
  4. Transfer to a large bowl.
  5. To make garnis, remove seeds and membrane from the bell pepper.
  6. Cut the pepper and carrot into very small (1/8 in.) dice.
  7. Heat oil in a saute pan over moderate heat. When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender. Cool _completely_.
  8. Drain and towel dry tofu. Cut the tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine. Transfer to a bowl.
  9. Pour stock into a double boiler. Sprinkle the surface with gelatin and allow it to _bloom_ for about 10 minutes. Heat gelatin to a syrupy consistency over water that is 100 to 110 degees F. Remove and allow gelatin to thicken slightly.
  10. Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools. Add the gelatin.
  11. folding to combine, and continue stirring until thickened and well chilled.
  12. To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line. Roll up (like a cigar), twisting the ends closed and securing with butcher's twine, if desired. Chill 3 or 4 hours or overnight.
  13. To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.

Serving Size : 8



  1. Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together.
  2. Form into patties and roll in whole wheat flour.
  3. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated.
  4. Cook like hamburger meat or add to casseroles in place of meat.

Variation: Form into cocktail size balls, before cooking and serve with sweet and sour sauce.


1) 3/4 cup of grated cheddar cheese can be added.

2) Mixture forms better when slightly chilled 

Serving Size : 12

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.




Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below).

Cook red pepper in vegetable broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5 minutes longer or until onion is transparent.

Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time. Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or water. Serve over sausages, whole grains, or vegetables.

Serving Size : 2




Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides.

Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked.

Serving Size : 4




Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste.
Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly.
Add the flour and water paste and stir to thicken.
Remove from the heat and leave to cool.

Drain the beancurd sheets and spread out on a flat surface.
Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage.
Place the 3 sausages in a steamer and steam for 15 minutes.
Remove and leave to cool.

When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.

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