Print Recipe
4.67 from 12 votes

Vegan Maple Breakfast Sausage Links

These seitan sausages are fairly simple to make, and you can batch cook them! This is the best oil-free vegan sausage recipe I've tried and it's a healthy addition to a well-balanced breakfast.
Author: Karissa


  • 1/2 cup chickpeas cooked
  • 1/2 cup vegetable stock
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 cup vital wheat gluten
  • 1/3 cup nutritional yeast
  • 2 tsp garlic powder
  • 1 tsp sage
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp fennel seeds
  • 1/2 tsp thyme leaves
  • 1/2 tsp red pepper/chili flakes optional*
  • 1/4 tsp cloves
  • pinch of black pepper


  • Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks of chickpeas.
  • In a large bowl, whisk together the remaining ingredients. Stir in the chickpea/veggie stock mixture. 
  • Knead with your hands just until it forms a dough ball.
  • Divide the ball into 8-10 pieces and roll into sausage links.
  • Wrap the sausage links in foil and twist the ends like you would a piece of candy (think Tootsie Roll style - see photo above)
  • Steam the sausages for 45 minutes.
  • You can serve them just steamed, but if you want some crisp on your sausage links, fry them in a little oil. 
  • Store the remaining sausage links in the fridge. Or, freeze for up to 3 months.



*Leave out the chili flakes if you don't like spicy food
**You can wrap the sausages in parchment paper and then in foil if you want to avoid aluminum touching your food.