Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Black Bean Veggie Sausage


I don’t like to eat any food that I can’t make myself. Translation: I want to eat a whole food plant based diet and I don’t like vegan or vegetarian foods that replace meat with lab creations. This aversion, however, does not extend to gluten “meats” since 1) gluten is the protein found in wheat and you can extract at home with relative ease, if you are so inclined; and  2) I am fortunate enough not to have any gluten intolerance so gluten based meat substitutes are a good source of protein in my diet.

This recipe and method for gluten and bean “sausage” are inspired by Post Punk Kitchen. This version uses black beans, ground Cayenne for heat, and substituted the thyme with Fertile Earth’s Organic Thyme Blend Spice Rub.

Black Bean Veggie Sausage on the grill (Gabriel Hasser)


  • 1 15 ounce can of black beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1/4 cup nutritional yeast
  • 2 cloves fresh garlic, minced
  • 2 teaspoons fennel seed, crushed
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon dried thyme or spice blend
  • 1 teaspoon salt
  • 1 1/4 cups vital wheat gluten


  1. Blend beans and broth together in a food processor or blender until smooth.
  2. In a large bowl, combine the bean puree with olive oil, soy sauce, nutritional yeast, garlic, spices, and salt.  Once thoroughly combined, stir in the wheat gluten.
  3. Divide dough into 6 even portions and place the portions in individual sections of tin foil, Mold the dough into 5 inch long sausages and wrap in the tin foil.
  4. Place wrapped sausages in a steamer basket and steam for 40 minutes. Enjoy immediately or refrigerate until ready to use.

These sausages make great hotdog substitutes! We recommend them with Drippin’ Sauce’s Mild Chipotle Ketchup or spicy mustard.

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