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5 from 10 votes

Irish Fauxsages (Vegan Irish Sausages)

Don’t let the long list of ingredients scare you; most of them are spices that give these sausages their distinctive flavor. 
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Irish, Vegan
Servings: 5
Calories: 157kcal
Author: Susan Voisin


  • 1 vegan bouillon cube enough to flavor 2 cups water, see below
  • 1 slice whole wheat bread
  • 1 cup vital wheat gluten about 4.5 ounces or 127 grams
  • 2 tablespoons nutritional yeast
  • 1/2 tablespoon onion powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon flax seeds ground
  • 1 cup cool water
  • 3 cloves garlic minced
  • 1 tablespoon cashew butter
  • 1 tablespoon soy sauce


  • Dissolve the “beef” bouillon cube in 2 tablespoons of hot water and set aside to cool. Toast the piece of bread until medium-brown, and then put it into the food processor and pulse until it’s in fine crumbs.
  • Put the bread crumbs into a large bowl and add the remaining dry ingredients, wheat gluten through flax seeds, stirring well to distribute the seasonings evenly. Mix the bouillon mixture with the cool water in a large measuring cup or bowl and add the garlic, cashew butter, and soy sauce. Whisk or blend with a hand blender until ingredients are well-distributed.
  • Pour the wet ingredients into the dry, and stir to mix just until evenly moistened. Add a little more water if it seems too dry.
  • Place a piece of aluminum foil on the counter, and scoop 1/2 cup of gluten mixture onto it. Shape into a rough tube, fold the bottom edge of the foil over the gluten, and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 5 sausages.
  • Place all the sausages in the top of a steamer, cover, and steam for 35 minutes. Remove them from the heat and let cool until easy to handle. Fauxsages can then be used in recipes or eaten as-is. (I always eat one right away–just to check the quality, of course!)


In this recipe I used one cube of Edward & Sons’ Not-Beef Bouillon; it’s vegan, and one cube flavors 2 cups of liquid. Since I wanted the flavor to be a little stronger than normal bouillon, I used double the amount, so if you’re using another kind of bouillon or broth powder, I recommend using enough to flavor two cups of water.


Serving: 1sausage | Calories: 157kcal | Carbohydrates: 10g | Protein: 22g | Fat: 4g | Sodium: 614mg | Fiber: 2g