Vegan Homemade Merguez Sausage
Elevate your plant-based cooking game with this flavorful Vegan Homemade Merguez Sausage recipe! Crafted from pantry staples like vital wheat gluten, chickpea flour, and a bold blend of North African-inspired spices—including smoked paprika, cumin, and allspice—these vegan sausages pack a smoky, spicy punch. The recipe is simple yet rewarding, combining a quick kneading process and steaming technique to create firm, meaty links that are perfect for grilling or pan-frying. With hints of umami from soy sauce and the subtle sweetness of maple syrup, these sausages are bursting with complexity and ideal for serving in wraps, alongside roasted veggies, or as part of a hearty brunch. Ready in just an hour, they’re a delicious, high-protein addition to your plant-based repertoire!
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Recipe Information
Ingredients
- 1 cup Vital wheat gluten
- 0.25 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 tablespoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Allspice
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Vegetable broth
- 2 tablespoons Tomato paste
- 1 tablespoon Olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Maple syrup
Instructions
In a large mixing bowl, combine the dry ingredients: vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, ground cumin, ground coriander, cayenne pepper, allspice, garlic powder, salt, and black pepper.
In a separate bowl, whisk together the wet ingredients: vegetable broth, tomato paste, olive oil, soy sauce, and maple syrup.
Pour the wet ingredients into the bowl with the dry ingredients, and mix with a spatula until a rough dough forms.
Knead the dough gently for a few minutes until it becomes elastic and well combined, being careful not to over-knead.
Divide the dough into 4 equal parts. Roll each piece into a sausage shape, approximately 5-6 inches long.
Wrap each sausage tightly in parchment paper, twisting the ends to secure, and then wrap again in aluminum foil to create a firm seal.
Steam the wrapped sausages for 30 minutes. Ensure the water stays at a gentle boil to maintain consistent steam.
Once steamed, allow the sausages to cool before unwrapping them.
To finish, lightly fry or grill the sausages for a few minutes until browned and slightly crispy on the outside.
Serve warm in your favorite dish or enjoy on a bun with toppings of choice.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3483 mg | 151% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.5 g | ||
| Protein | 189.4 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
