20 Delicious Vegan Sausage Mouthwatering Recipes

Savory, satisfying, and surprisingly simple to make, vegan sausages are revolutionizing plant-based cooking! Whether you’re craving a quick weeknight dinner, a hearty comfort meal, or something special for your next barbecue, our roundup of 20 mouthwatering recipes has got you covered. Dive in to discover flavors that’ll delight your taste buds and maybe even fool the meat-lovers at your table. Ready to get cooking?

Spicy Vegan Sausage and Peppers

Here’s a quick, fiery dish that packs a punch. Spicy Vegan Sausage and Peppers is a straightforward recipe with bold flavors.

Ingredients

• Vegan sausage – 4 links
• Bell peppers – 2, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Red pepper flakes – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add vegan sausage links. Cook for 5 minutes, turning occasionally, until browned.
3. Remove sausages from skillet. Slice into ½-inch pieces.
4. In the same skillet, add sliced bell peppers and minced garlic. Cook for 3 minutes.
5. Sprinkle red pepper flakes and salt over the peppers. Stir well.
6. Return sliced sausage to the skillet. Cook together for 2 more minutes.
7. Tip: For extra crispiness, let the sausages sit undisturbed for the first 2 minutes of cooking.
8. Tip: Adjust the heat to prevent the garlic from burning.
9. Tip: Use a mix of colored bell peppers for a visually appealing dish.

Absolutely bursting with heat and color, this dish offers a satisfying chew from the sausages and a sweet crunch from the peppers. Serve it over quinoa or stuffed into a whole wheat pita for a hearty meal.

Homemade Vegan Italian Sausage

Craving a meaty texture without the meat? This Homemade Vegan Italian Sausage hits all the right notes with simple ingredients and bold flavors.

Ingredients

• Vital wheat gluten – 1 cup
• Nutritional yeast – 2 tbsp
• Garlic powder – 1 tsp
• Fennel seeds – 1 tsp
• Paprika – 1 tsp
• Olive oil – 1 tbsp
• Vegetable broth – ¾ cup

Instructions

1. Preheat oven to 325°F.
2. Mix vital wheat gluten, nutritional yeast, garlic powder, fennel seeds, and paprika in a bowl. Tip: Toast fennel seeds lightly for enhanced flavor.
3. Add olive oil and vegetable broth to the dry ingredients. Stir until a dough forms. Tip: The dough should be firm but not dry; adjust with a bit more broth if needed.
4. Knead the dough on a flat surface for 3 minutes to develop gluten strands.
5. Divide dough into 4 equal parts. Roll each into a 5-inch sausage shape. Tip: Wrap each sausage tightly in aluminum foil to hold shape.
6. Bake sausages for 25 minutes, then flip and bake for another 25 minutes.
7. Remove from oven and let cool for 5 minutes before unwrapping.

Vibrant and hearty, these sausages have a chewy texture and a smoky, spicy kick. Serve sliced in pasta, grilled on a bun, or crumbled over pizza for a plant-based twist.

Vegan Sausage and Mushroom Stroganoff

Unbelievably creamy and satisfying, this dish swaps traditional beef for hearty vegan sausage and earthy mushrooms, all smothered in a rich, tangy sauce.

Ingredients

• Vegan sausage – 12 oz
• Mushrooms – 8 oz, sliced
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Flour – 2 tbsp
• Vegetable broth – 2 cups
• Vegan sour cream – 1 cup
• Dijon mustard – 1 tbsp
• Paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large skillet over medium heat. Add vegan sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: For extra flavor, let the sausage sit undisturbed for a minute before stirring to get a good sear.
2. Add onion and mushrooms to the skillet. Cook until the mushrooms release their moisture and the onions are translucent, about 5 minutes.
3. Stir in garlic, flour, paprika, salt, and black pepper. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 3 minutes. Tip: If the sauce is too thick, add a splash more broth.
5. Reduce heat to low. Stir in vegan sour cream and Dijon mustard until fully incorporated. Heat through but do not boil, about 2 minutes. Tip: Adding sour cream off the heat prevents curdling.

Velvety and robust, this stroganoff clings perfectly to noodles or mashed potatoes. For a twist, try serving it over roasted spaghetti squash.

BBQ Vegan Sausage Skewers

Vegan sausage skewers offer a smoky, satisfying bite perfect for summer grilling. They’re easy to make and packed with flavor.

Ingredients

• Vegan sausages – 4 links
• Bell peppers – 2, cut into 1-inch pieces
• Red onion – 1, cut into 1-inch pieces
• BBQ sauce – ½ cup
• Olive oil – 1 tbsp

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Cut vegan sausages into 1-inch pieces.
3. Thread sausage, bell pepper, and onion pieces onto skewers alternately.
4. Brush skewers lightly with olive oil to prevent sticking.
5. Place skewers on grill. Cook for 4 minutes per side.
6. After flipping, brush skewers with BBQ sauce. Cook for another 4 minutes.
7. Remove from grill. Let rest for 2 minutes before serving.

Keep skewers vibrant by not overcooking the veggies. The BBQ sauce caramelizes beautifully for a sticky, sweet finish. Serve these skewers over a bed of quinoa or with a side of coleslaw for a complete meal.

Vegan Sausage and Kale Soup

Ready to whip up a hearty, plant-based meal? This Vegan Sausage and Kale Soup is simple, satisfying, and packed with flavor.

Ingredients

• Olive oil – 2 tbsp
• Vegan sausage – 12 oz, sliced
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Kale – 4 cups, chopped
• Vegetable broth – 4 cups
• Cannellini beans – 1 can, drained and rinsed
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add vegan sausage slices. Cook for 5 minutes, stirring occasionally, until browned.
3. Tip: For extra flavor, let the sausage sit undisturbed for the first 2 minutes to develop a crust.
4. Add diced onion. Cook for 3 minutes, until translucent.
5. Stir in minced garlic. Cook for 1 minute, until fragrant.
6. Add chopped kale. Cook for 2 minutes, until slightly wilted.
7. Tip: Massage the kale with a bit of salt before adding to the pot to soften it.
8. Pour in vegetable broth. Bring to a boil.
9. Reduce heat to low. Simmer for 10 minutes.
10. Add cannellini beans, salt, and black pepper. Simmer for another 5 minutes.
11. Tip: For a creamier texture, mash a few beans against the side of the pot before serving.

Brimming with savory sausage and tender kale, this soup offers a comforting blend of textures. Serve with crusty bread for dipping, or top with vegan parmesan for an extra kick.

Maple Glazed Vegan Sausages

Whipping up a quick and satisfying meal doesn’t get easier than this. Maple Glazed Vegan Sausages are a sweet and savory delight ready in minutes.

Ingredients

• Vegan sausages – 4 links
• Maple syrup – ¼ cup
• Olive oil – 1 tbsp
• Dijon mustard – 1 tsp

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add vegan sausages to the skillet. Cook for 5 minutes, turning occasionally, until browned on all sides.
3. In a small bowl, whisk together maple syrup and Dijon mustard.
4. Pour the maple syrup mixture over the sausages in the skillet.
5. Reduce heat to low. Simmer for 3 minutes, turning sausages once, until glaze thickens and coats the sausages evenly.
6. Remove from heat. Let stand for 2 minutes before serving.

Absolutely perfect for a quick breakfast or a hearty sandwich filler. The glaze adds a sticky sweetness that contrasts beautifully with the savory sausages. Try serving them over a pile of fluffy pancakes for a decadent twist.

Vegan Sausage and Apple Stuffing

Whipping up a comforting side dish doesn’t have to be complicated. This vegan sausage and apple stuffing is hearty, flavorful, and perfect for any gathering.

Ingredients

• Vegan sausage – 1 lb
• Apples – 2 cups, diced
• Bread cubes – 6 cups
• Vegetable broth – 2 cups
• Onion – 1 cup, diced
• Celery – 1 cup, diced
• Olive oil – 2 tbsp
• Sage – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and celery. Cook for 5 minutes until soft.
4. Crumble vegan sausage into the skillet. Cook for 5 minutes until browned.
5. Add apples, sage, salt, and pepper. Cook for 3 minutes.
6. Transfer mixture to a large bowl. Add bread cubes and vegetable broth. Mix well.
7. Pour into a greased baking dish. Cover with foil.
8. Bake for 30 minutes. Remove foil. Bake for another 10 minutes until top is crispy.
9. Tip: For extra crispiness, broil for 2 minutes after baking.
10. Tip: Let it sit for 5 minutes before serving for easier slicing.
11. Tip: Use day-old bread for better texture.

Apples add a sweet contrast to the savory sausage, while the crispy top gives a satisfying crunch. Serve alongside roasted vegetables or as a main dish with a side of gravy.

One-Pot Vegan Sausage Pasta

This one-pot vegan sausage pasta is a weeknight savior. Toss everything in, and dinner’s ready in 30 minutes.

Ingredients

– Olive oil – 2 tbsp
– Vegan sausage – 12 oz, sliced
– Garlic – 3 cloves, minced
– Dried oregano – 1 tsp
– Crushed red pepper flakes – ½ tsp
– Penne pasta – 12 oz
– Vegetable broth – 4 cups
– Spinach – 2 cups
– Nutritional yeast – ¼ cup

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add vegan sausage slices. Cook for 5 minutes, stirring occasionally, until browned.
3. Stir in minced garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
4. Add penne pasta and vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer for 12 minutes, stirring occasionally, until pasta is al dente.
6. Fold in spinach and nutritional yeast. Cook for 2 minutes until spinach wilts.
7. Remove from heat. Let sit for 2 minutes to thicken.
Now you’ve got a creamy, spicy pasta with a satisfying bite. Serve it with a sprinkle of extra nutritional yeast for a cheesy finish.

Vegan Sausage and Lentil Stew

Savory and hearty, this vegan sausage and lentil stew is a perfect weeknight dinner. It’s packed with protein and flavor, ready in under an hour.

Ingredients

• Olive oil – 2 tbsp
• Vegan sausage – 1 lb, sliced
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Lentils – 1 cup, rinsed
• Vegetable broth – 4 cups
• Tomato paste – 2 tbsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add sliced vegan sausage. Cook for 5 minutes, stirring occasionally, until browned.
3. Add diced onion. Cook for 3 minutes, until translucent.
4. Stir in minced garlic. Cook for 1 minute, until fragrant.
5. Add rinsed lentils, vegetable broth, tomato paste, smoked paprika, salt, and black pepper. Stir to combine.
6. Bring to a boil. Reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
7. Remove from heat. Let stand for 5 minutes before serving.

Enjoy the stew’s rich, smoky flavor and tender lentils. Serve with crusty bread or over quinoa for extra heartiness.

Grilled Vegan Sausage with Chimichurri

Vegan sausages sizzle on the grill with a vibrant chimichurri drizzle, offering a quick, flavorful meal that’s perfect for summer evenings.

Ingredients

• Vegan sausages – 4
• Fresh parsley – 1 cup
• Garlic – 2 cloves
• Red wine vinegar – 2 tbsp
• Olive oil – ¼ cup
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Preheat grill to 375°F.
2. Place vegan sausages on the grill. Cook for 5 minutes per side, turning once, until grill marks appear.
3. While sausages cook, finely chop parsley and garlic.
4. In a bowl, mix parsley, garlic, red wine vinegar, olive oil, salt, and red pepper flakes to make chimichurri.
5. Remove sausages from grill. Let rest for 2 minutes.
6. Drizzle chimichurri over sausages before serving.

Make sure the grill is hot before adding sausages to prevent sticking. For a smoother chimichurri, pulse ingredients in a food processor. Letting sausages rest ensures they retain juices. Mustard greens or a crisp slaw complement the smoky, herby flavors beautifully. Serve on toasted buns or slice over a grain bowl for variety.

Vegan Sausage and Potato Hash

Get ready to whip up a hearty Vegan Sausage and Potato Hash that’s perfect for any meal of the day. Great for those who love a savory, filling dish without the meat.

Ingredients

• Olive oil – 2 tbsp
• Vegan sausage – 2 links, sliced
• Potatoes – 2 cups, diced
• Onion – 1, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Paprika – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add sliced vegan sausage. Cook for 5 minutes until lightly browned. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add diced potatoes and chopped onion to the skillet. Stir to combine.
4. Season with salt, black pepper, and paprika. Mix well.
5. Cover and cook for 10 minutes, stirring occasionally. Tip: Covering helps the potatoes cook faster.
6. Uncover and cook for another 5 minutes until potatoes are crispy. Tip: For extra crispiness, press down lightly with a spatula.
7. Remove from heat. Serve hot.

Outstandingly crispy on the outside and tender inside, this hash pairs wonderfully with avocado slices or a dollop of vegan sour cream. Opt for a spicy vegan sausage to kick up the heat.

Vegan Sausage Rolls with Puff Pastry

These vegan sausage rolls are a game-changer for quick, savory snacks. Tasty and flaky, they’re perfect for any gathering.

Ingredients

• Puff pastry – 1 sheet
• Vegan sausage – 2 cups, crumbled
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat. Add crumbled vegan sausage and salt. Cook for 5 minutes, stirring occasionally, until lightly browned. Tip: Ensure the sausage is evenly crumbled for uniform cooking.
3. Roll out puff pastry on a lightly floured surface to a 12×9 inch rectangle. Cut into 6 equal strips.
4. Divide cooked sausage mixture evenly among the pastry strips, placing it along one long edge of each strip.
5. Roll the pastry over the sausage mixture, sealing the edge with a bit of water. Tip: Don’t overfill to prevent bursting during baking.
6. Cut each roll into 3 equal pieces. Place seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes, until golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.

Light and crispy on the outside with a savory, meaty filling inside. Serve warm with a side of spicy mustard for an extra kick.

Creamy Vegan Sausage and Broccoli Pasta

Make this creamy vegan sausage and broccoli pasta for a quick, satisfying meal. It’s packed with flavor and ready in under 30 minutes.

Ingredients

• Vegan sausage – 12 oz
• Broccoli florets – 2 cups
• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Nutritional yeast – ¼ cup
• Plant-based milk – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add vegan sausage to the skillet and cook until browned, about 5 minutes, breaking it apart with a spoon.
5. Add minced garlic and broccoli florets to the skillet. Cook for 3-4 minutes until broccoli is tender-crisp. Tip: Cover the skillet for 1 minute to steam the broccoli faster.
6. Reduce heat to low. Stir in nutritional yeast, plant-based milk, salt, and black pepper. Cook for 2 minutes until the sauce thickens slightly.
7. Add drained pasta to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the pasta.

Keep it simple or garnish with red pepper flakes for a spicy kick. The creamy sauce coats every bite, while the broccoli adds a fresh crunch. Serve with a side of garlic bread to soak up the extra sauce.

Vegan Sausage and Bean Casserole

Unleash the hearty flavors of this Vegan Sausage and Bean Casserole with minimal effort and maximum taste. Perfect for a cozy night in, this dish combines simplicity with satisfying depth.

Ingredients

– Vegan sausage – 4 links, sliced
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Canned beans – 2 cups, drained
– Tomato paste – 2 tbsp
– Vegetable broth – 1 cup
– Smoked paprika – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add sliced vegan sausage, cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add diced onion and minced garlic to the skillet. Sauté until onion is translucent, about 3 minutes.
4. Stir in drained beans, tomato paste, vegetable broth, smoked paprika, salt, and black pepper. Mix well.
5. Transfer the mixture to a baking dish. Cover with foil and bake for 20 minutes. Tip: Covering prevents drying out, ensuring a moist casserole.
6. Remove foil and bake for an additional 10 minutes to thicken the sauce. Tip: The casserole is ready when the edges are bubbly.
Creamy beans and smoky sausage create a comforting blend, ideal over quinoa or with crusty bread for dipping. The paprika adds a warm, subtle heat that elevates the dish.

Vegan Sausage and Spinach Lasagna

A vegan lasagna that’s hearty and satisfying without any dairy or meat. Perfect for a family dinner or meal prep.

Ingredients

– Lasagna noodles – 12 – Vegan sausage – 1 lb, crumbled – Spinach – 2 cups, chopped – Vegan ricotta – 2 cups – Marinara sauce – 3 cups – Vegan mozzarella – 1 cup, shredded – Olive oil – 1 tbsp – Garlic – 2 cloves, minced – Salt – ½ tsp – Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F. 2. Boil lasagna noodles according to package instructions, then drain and set aside. Tip: Add a splash of olive oil to prevent sticking. 3. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute until fragrant. 4. Add crumbled vegan sausage to the pan. Cook for 5 minutes, stirring occasionally. 5. Stir in chopped spinach, salt, and black pepper. Cook for 2 minutes until spinach wilts. Remove from heat. 6. Spread 1 cup marinara sauce at the bottom of a 9×13 inch baking dish. 7. Layer 4 lasagna noodles over the sauce. 8. Spread half of the vegan ricotta over the noodles, followed by half of the sausage-spinach mixture. 9. Repeat layers: sauce, noodles, remaining ricotta, and remaining sausage-spinach mixture. 10. Top with final layer of noodles, remaining marinara sauce, and shredded vegan mozzarella. 11. Cover with foil and bake for 25 minutes. Tip: For a crispier top, remove foil and bake for an additional 5 minutes. 12. Let lasagna rest for 10 minutes before slicing. Tip: This makes it easier to cut and serve. Filled with layers of flavor, this lasagna is creamy, savory, and packed with texture. Serve with a side of garlic bread for a complete meal.

Vegan Sausage and Sweet Potato Curry

Let’s dive into a hearty Vegan Sausage and Sweet Potato Curry that’s as easy to make as it is delicious. Perfect for a cozy night in, this dish packs flavor and comfort in every bite.

Ingredients

– Vegan sausage – 2 cups, sliced
– Sweet potato – 1 large, cubed
– Coconut milk – 1 can
– Curry powder – 2 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add sliced vegan sausage, cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add cubed sweet potato to the pan, stir to combine with the sausage.
4. Sprinkle curry powder and salt over the mixture, stir well to coat evenly.
5. Pour in coconut milk, bring to a simmer. Tip: Stir occasionally to prevent sticking.
6. Reduce heat to low, cover, and let simmer for 20 minutes or until sweet potatoes are tender. Tip: Check doneness by piercing a sweet potato cube with a fork.
7. Remove from heat, let sit covered for 5 minutes to thicken.
Zesty and rich, this curry boasts a creamy texture with a perfect balance of spice and sweetness. Serve over a bed of quinoa or with naan bread for an extra satisfying meal.

Vegan Sausage and Quinoa Stuffed Peppers

Ready to whip up a hearty, plant-based meal that’s as nutritious as it is delicious? These Vegan Sausage and Quinoa Stuffed Peppers are a perfect blend of protein and flavor, ideal for any night of the week.

Ingredients

• Bell peppers – 4 large
• Vegan sausage – 1 cup, crumbled
• Quinoa – 1 cup, cooked
• Tomato sauce – ½ cup
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds and membranes.
3. Heat olive oil in a pan over medium heat; add garlic, sauté for 1 minute until fragrant.
4. Add crumbled vegan sausage to the pan; cook for 5 minutes, stirring occasionally.
5. Stir in cooked quinoa, tomato sauce, salt, and black pepper; mix well and cook for 2 minutes.
6. Stuff each bell pepper with the quinoa-sausage mixture.
7. Place stuffed peppers in a baking dish; cover with foil.
8. Bake for 25 minutes, then remove foil and bake for an additional 10 minutes.
9. Let cool for 5 minutes before serving.

Vibrant and satisfying, these stuffed peppers offer a delightful contrast between the tender bell pepper and the hearty filling. Serve them atop a bed of greens for an extra crunch or drizzle with hot sauce for a spicy kick.

Vegan Sausage and Tomato Risotto

Make this Vegan Sausage and Tomato Risotto for a hearty, plant-based meal that’s ready in under an hour.

Ingredients

• Olive oil – 2 tbsp
• Vegan sausage – 2 links, sliced
• Arborio rice – 1 cup
• Vegetable broth – 4 cups
• Tomatoes – 1 cup, diced
• Nutritional yeast – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add sliced vegan sausage. Cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in Arborio rice. Toast for 2 minutes until slightly translucent.
4. Pour in 1 cup of vegetable broth. Stir continuously until absorbed.
5. Repeat with remaining broth, adding 1 cup at a time and stirring until absorbed before adding more. Tip: Keep the broth at a simmer to maintain consistent temperature.
6. Once all broth is absorbed and rice is creamy, stir in diced tomatoes and nutritional yeast. Cook for 2 more minutes. Tip: Add a splash of water if the risotto seems too thick.
7. Season with salt. Serve immediately.

Hearty and creamy, this risotto pairs well with a crisp green salad. The nutritional yeast adds a cheesy flavor without dairy.

Vegan Sausage and Avocado Salad

Vegan sausage and avocado salad brings a fresh twist to your meal prep with minimal effort. Vibrant flavors and textures make it a standout dish.

Ingredients

• Vegan sausage – 2 links
• Avocado – 1, sliced
• Mixed greens – 2 cups
• Olive oil – 1 tbsp
• Lemon juice – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Preheat a skillet over medium heat (350°F). Add 1 tbsp olive oil.
2. Slice vegan sausage into ½-inch pieces. Add to skillet. Cook for 5 minutes, flipping once, until browned.
3. While sausage cooks, slice avocado into thin pieces. Tip: Use a ripe avocado for easier slicing.
4. In a large bowl, combine 2 cups mixed greens, sliced avocado, and cooked sausage.
5. Drizzle 1 tbsp lemon juice over the salad. Sprinkle ¼ tsp salt. Toss gently to combine. Tip: Add lemon juice last to prevent avocado from browning.
6. Serve immediately. Tip: For extra crunch, top with toasted nuts or seeds.

Great for a light lunch or dinner, this salad offers a creamy texture from the avocado and a savory bite from the sausage. Try serving it in a wrap for a portable meal option.

Vegan Sausage and Coconut Milk Curry

Tantalizing and hearty, this Vegan Sausage and Coconut Milk Curry is a quick fix for busy weeknights. Packed with flavor, it’s a one-pot wonder that’ll satisfy any craving.

Ingredients

– Vegan sausage – 4 links, sliced
– Coconut milk – 1 can (13.5 oz)
– Curry powder – 2 tbsp
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Slice vegan sausage into ½-inch pieces, add to skillet, and brown for 5 minutes.
4. Sprinkle curry powder and salt over the sausage and onions, stir to coat evenly.
5. Pour in coconut milk, stir well to combine all ingredients.
6. Reduce heat to low (200°F), simmer for 10 minutes, stirring occasionally.
7. Check consistency; if too thick, add ¼ cup water and simmer for another 2 minutes.
8. Remove from heat, let stand for 2 minutes before serving.
Essential for depth, toasting the curry powder briefly before adding liquids enhances its aroma. For a creamier texture, full-fat coconut milk is recommended. Serve over steamed rice or with naan bread for a complete meal. The curry boasts a rich, velvety texture with a perfect balance of spice and creaminess.

Conclusion

Just like that, we’ve explored 20 mouthwatering vegan sausage recipes that promise to delight your taste buds and spice up your meals. Whether you’re a seasoned vegan or just dipping your toes into plant-based cooking, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious dishes too. Happy cooking!

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