Plant-based Andouille Sausage

This oil-free and low sodium plant-based andouille sausage can be smoked or baked and is perfect in jambalaya and gumbo!

Happy 4th of July!!

This country has such an incredible array of culinary specialties and histories. It’s one of the things that makes the United States of America special. We or our ancestors were all immigrants. I’ve lived in many cities across the country over the years and have always enjoyed learning about the history, culture, and foods in that area.

When I lived near Lake Pontchartrain in Slidell, Louisiana, I spent many nights and weekends watching beautiful sailboats and small fishing boats meander down the canal behind my apartment. I enjoyed learning about the local NOLA culture and fell in love with the area’s culinary specialties. New Orleans famously serves many foods very well – beignets, bread pudding with rum sauce, ettoufee, red beans and rice, po-boys – just to name a few culinary delights.

Needless to say, I think Cajun and Creole foods are incredible!! They have so much unique flavors that are so very different from other foods around the country and globe. And yet the area was heavily influenced by many of them through its history. Some of this stems in the very beginning when New Orleans was founded by the Canadian French Le Moyne brothers in 1718. Then Spain claimed Louisiana for a few decades before it became part of the United States with the Louisiana Purchase.

What’s interesting is that a lot of the cooking techniques, spices, and heritage are owed to the African and Haitian slaves. That’s where the Cajun and Creole (Caribbean) flavors come in to play. I think it’s incredible – the food and the history!

Desserts and poboys aside, I quickly fell in love with the iconic Jambalaya and Gumbo – both dishes employ the infamous andouille sausage, which is abundant in spice, flavor, and texture. The sausage adds so much character to each dish.

Have you ever had andouille sausage?

It may be best known for accenting jambalaya and gumbo; but it can also be eaten on a baguette smothered in sautéed peppers, onions, and mustard. That’s precisely how my husband likes it.

Well, for whatever reason, I recently started craving some of my favorite New Orleans flavors. But since we eat a plant-based diet now, I was a little crestfallen with how I could possibly make delicious jambalaya without the hallmark andouille sausage? After a bit of research, we decided to make our own Plant-based Andouille Sausage!

And there you have it. Another delicious plant-based recipe is born. I borrowed the technique from one recipe and the spice list from another. Sometimes it’s much better to merge vegan techniques with authentic recipes to develop the right flavors. And in this case, it worked like a charm! Both recipes are linked at the end of this post.

So how exactly do you make Plant-based Andouille Sausage? I’m glad you asked! Simply combine vital wheat gluten, some mashed beans, spices, and liquid in a bowl. Knead it aggressively and tear it up for a few minutes – like you’re a little angry with it – to work the gluten well.

Divide the dough into eight sections and shape each section into links. Then wrap each link in some parchment and foil and bake the sausage links in the oven – – – or better yet, you can cook these Plant-based Andouille Sausages in a smoker….

Yes, a smoker works amazing for this recipe! You just need to lower the temperature quite a bit so you can cook the sausage first. Please see the notes section for specific directions. It does take twice as long but it’s super easy and well worth it! It’s important to cook the sausage links inside the foil package for about an hour to retain the shape of the sausage link.

Once each sausage link is firm, you can remove the foil wrapper and cook in the smoker for another hour or so. Leave the parchment paper on though. This way, you get all that extra flavor and smell from the smoker without drying out out the sausage. It’s a huge win-win!!

Once the Plant-based Andouille Sausage is fully cooked, allow it to cool completely, then unwrap and place in an air-tight container or bag and keep stored in the refrigerator. After the sausage is chilled, it slices extremely well and is delicious in Jambalaya and Gumbo, or dipped in some good mustard.

I hope you enjoy this Plant-based Andouille Sausage as much as we do!

Ingredients

• 2 ½ cups vital wheat gluten
• ½ cup nutritional yeast
• 1-3 tsp cayenne*
• 1 Tbsp sweet paprika
• 2 tsp thyme
• 1 tsp dry mustard
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp white pepper
• ½ tsp clove
• ¼ tsp allspice
• salt to taste (optional)**
• 1 cup pinto beans, mashed
• 3 Tbsp minced garlic 
• 3 Tbsp reduced sodium soy sauce
• 2 Tbsp tomato paste
• 1 Tbsp molasses
• 1 Tbsp red wine vinegar
• 1 tsp liquid smoke
• 11 ounces beer*** or vegetable broth
• 5 ounces vegetable broth

Instructions

1. Preheat oven to 400°F.  You can also use a grill or smoker to add flavor.****  See note below.
2. Cut foil and parchment paper into 8 pieces. 
3. In a bowl, whisk together all of the dry ingredients.
4. In a separate bowl, stir to combine the mashed beans and all of the wet ingredients. 
5. Pour the dry ingredients over the wet and stir to combine.
6. Continue mixing the dough with your hands to fully incorporate all of the ingredients.

1. Divide the dough into 8 equal pieces and shape into long rolls.
2. Wrap a sausage roll in parchment paper.  Place the parchment roll onto a piece of foil and wrap. Twist each end gently until a little pressure is felt in the center. Repeat for each.
3. Place all foil-wrapped rolls on a baking sheet.
4. Bake for 1 hour until the sausage rolls are set, turning mid-way.**** See note below if grilling or smoking.
5. Allow to cool completely.

Notes

This Plant-based Andouille Sausage recipe makes 8 large plant-based andouille sausage links.

* Use 1 tsp cayenne pepper for mild sausages, 2 tsp for medium, and 3 tsp for spicy sausages.

** I don’t add salt; but if you prefer, add ½ -1 teaspoon.  It does enhance the flavor profile.

*** I use zero alcohol beer for this sausage because the beer adds a lot of flavor depth.  You can use vegetable broth if you prefer.  In total, you need 16 ounces of liquid.

**** If you have a smoker or grill, this is a great time to use it.  Heat to 250-300° F and cook the foil-wrapped sausage links for 1 hour.  Then unwrap the foil and continue cooking inside the parchment paper for one more hour.  Cool completely before storing in the refrigerator.

Plant-based Andouille Sausage

Rachele (Pebbles and Toast)

This oil-free low sodium plant-based andouille sausage is perfect in jambalaya and gumbo!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Side Dish, Snack

Cuisine American, Cajun

Servings 8 links

Equipment

• oven or grill

Ingredients

  

• 2 ½ cups vital wheat gluten
• ½ cup nutritional yeast
• 1-3 tsp cayenne*
• 1 Tbsp sweet paprika
• 2 tsp thyme
• 1 tsp dry mustard
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp white pepper
• ½ tsp clove
• ¼ tsp allspice
• salt to taste optional**
• 1 cup pinto beans mashed
• 3 Tbsp minced garlic
• 3 Tbsp reduced sodium soy sauce
• 2 Tbsp tomato paste
• 1 Tbsp molasses
• 1 Tbsp red wine vinegar
• 1 tsp liquid smoke
• 11 ounces beer*** or vegetable broth
• 5 ounces vegetable broth

Instructions

 

• Preheat oven to 400°F. You can also use a grill or smoker to add flavor.**** See note.
• Cut foil and parchment paper into 8 pieces.
• In a bowl, whisk together all of the dry ingredients.
• In a separate bowl, stir to combine the mashed beans and all of the wet ingredients.
• Pour the dry ingredients over the wet and stir to combine.
• Continue mixing the dough with your hands to fully incorporate all of the ingredients.
• Divide the dough into 8 equal pieces and shape into long rolls.
• Wrap a sausage roll in parchment paper. Place the parchment roll onto a piece of foil and wrap. Twist each end gently until a little pressure is felt in the center. Repeat for each.
• Place all foil-wrapped rolls on a baking sheet.
• Bake for 1 hour until the sausage rolls are set, turning mid-way.
• Allow to cool completely.

Notes

* Use 1 tsp cayenne pepper for mild sausages, 2 tsp for medium, and 3 tsp for spicy sausages.

** I don’t add salt; but if you prefer, add ½ -1 teaspoon. It does enhance the flavor profile.

*** I use zero alcohol beer for this sausage because the beer adds a lot of flavor depth. You can use vegetable broth if you prefer. In total, you need 16 ounces of liquid.

**** If you have a smoker or grill, this is a great time to use it. Heat to 250-300° F and cook for 1 hour. Then unwrap the foil and continue cooking for one more hour. Cool completely.

Keyword andouille, beans, cajun, creole, gumbo, jambalaya, new orleans, sausage

This recipe is adapted from Post Punk Kitchen’s Simple Italian Sausage and Honest Food’s Andouille Sausage Recipe. The first recipe provided me with the liquid to vital wheat gluten ratios to make a successful vegan sausage; and the second recipe helped me define the andouille sausage seasonings I wanted to use.