VEGAN: Homemade Spicy Gluten-Free Italian Sausage

Have a perfect weekend grilling party with this extremely healthy dish.

v 002bMy hubby and I love having weekend parties at home with very close friends. And if friends aren’t available grilling our favorite food at the backyard with the kids is more than enough to enjoy our weekend. Our youngest love it when we have this thing with only us around and no one else.

And since grilling is one of our weekend favorites, we make sure to have the healthiest meal we could possibly have. And I was so excited to find this sausage recipe that my kids are family is so in love with now.

These sausages are perfect for grilling. Don’t worry if they will fall apart, because they will definitely not. They are firm enough to be grilled. You will love how crispy it is in the outside and just the right of tender with the spicy Italian flavoring. You can certainly use different spices which you prefer. That is what I have done. You can even have them for breakfast. Try them now.

Check out the recipe below.

Spicy Gluten-Free Italian Sausage

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For the Spice Mix

1 ½ tsp. garlic powder

1 ½ tsp. fennel, crushed

½ tsp. black pepper

1 tsp. salt

1 ½ tsp. sweet paprika

1 ½ tsp. smoked paprika

½ tsp. red pepper flakes

1 tsp. oregano

1/8 tsp. allspice

For the Sausage 

2 tsp. + 2 tsp. olive oil

1 cup mushrooms, chopped

¼ cup onion, finely chopped

1 garlic clove, minced

2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed

1 Tbs. sun-dried tomato paste

¼ cup nutritional yeast

½ cup brown rice flour

1 tsp. xanthan gum

3 Tbs. of gluten-free, vegan Worcestershire Sauce

A few drops of Liquid Smoke (optional)



v 002cPrepare spice mix in advance. Set aside.

Heat a skillet with 2 tsp. of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.

In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.

Sprinkle the xanthan gum over the mixture and incorporate it well.

Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.

Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.

When ready to use, unwrap and cook them however you desire. We cooked them on a grill pan and topped them with mustard and sautéed bell peppers and onions. Yum!


Thank you so much to Rhea of for this yummy recipe.

Credits to for the great image.