An image of a plate of vegan, oil-free, gluten-free breakfast sausages.

Vegan Breakfast Sausages (Oil-Free & Gluten-Free)

A great way to use up leftover roasted veggies, these scrumptious protein-packed Vegan Breakfast Sausages don't require any oil and are gluten-free!
Enjoy them as part of an English breakfast, sliced in a sandwich, chopped and added to a chickpea omelet, as a replacement for hot-dogs, or cut into chunks and added to pasta, stews, or casseroles.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Side Dish
Servings 14


  • 3 cup cooked vegetables see notes
  • 2 cup red lentil flour
  • 1 cup warm water
  • 2 tbsp gluten-free tamari
  • 2 tbsp poultry seasoning
  • 2 tbsp ground flax
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground celery seeds


  • Pulse the roasted vegetables in a food processor until pea-sized. Add to a large mixing bowl along with all of the other ingredients, and mix until well combined.
  • Cut the parchment paper into roughly 7 1/2" x 7 1/2" squares, and use 1/4 cup of the mix to form a sausage shape at one end, leaving an inch either side so you can twist the parchment once rolled.
    An image of vegan sausages wrapped in parchment in a colander.
  • Place the sausages into a steamer so the parchment seam is facing down, and steam covered for 20 minutes.
  • Once steamed, allow the sausages to rest for 10 minutes before removing them from the parchment so they can firm up.


  • These sausages can be enjoyed hot or cold.
  • You can store these in an airtight container in the fridge for up to 5 days, or freeze for longer.
  • It doesn't matter what roasted vegetables you use. You can use a combination of any root vegetables, mushrooms, onions, cauliflower, or squash.
  • You can make your own lentil flour by grinding split red lentils into a flour in a high-speed blender. Note that this is a very light flour, so try not to breathe it in when using it.