Vegan Italian Sausage (Seitan Sausage with Farro)

This vegan Italian sausage recipe brings the texture and flavor of the classic version into plant-based territory. Farro and seitan combine to create a rustic, hearty feel that browns beautifully in a hot pan and adds savory depth to everything from brunch plates to pasta, sandwiches, and more.

Buying vegan sausages is fine. Making your own? Better. These start with vital wheat gluten, dried shiitakes, and ground farro, which gives the sausages a hearty, slightly coarse texture once they’re steamed. Fennel seeds, soy sauce, liquid smoke, and vegan Worcestershire bring everything into Italian sausage territory, creating homemade vegan Italian sausage links you can slice and brown in a pan for brunch, pasta dishes, pizza, and more.

The farro is what makes this version work. Crushing it before cooking creates an interesting texture that just works with the vital wheat gluten’s firmer structure. After steaming, the sausages firm up enough to slice cleanly, and once they hit a hot pan, the edges brown and crisp while the centers stay tender. Make a batch, refrigerate or freeze them, and you’ve got a homemade vegan sausage ready to slice and alongside a tofu scramble, tuck into a sandwich, or serve with a grain bowl.

Why This Recipe Works

This vegan Italian sausage recipe uses a few small technique choices that make a big difference in texture and flavor. Each step builds structure so the sausages slice cleanly, brown well, and hold their shape in a pan.

• Crushed farro in the base: Gives the sausage a slightly coarse, rustic texture instead of a uniform seitan interior.
• Ground dried shiitakes: Adds a deep umami depth without needing a long ingredient list. As the sausages steam, the mushrooms release a deep savory aroma.
• A fennel-forward seasoning blend: This pushes the flavor firmly into Italian sausage territory. The fennel and garlic come through immediately once the sausages start browning.
• A soft, lightly mixed dough keeps the texture tender instead of dense. This no-knead mixture stays softer because the gluten isn’t tightened through heavy mixing. If the mixture feels a little loose before shaping, you’re in the right zone.
• Steaming before browning: Sets the structure so the sausages slice cleanly later. After cooling, they hold together easily when cut into rounds and seared.

Key Ingredients

A simple but balanced list of pantry ingredients and seasonings builds the structure and flavor in this vegan Italian sausage. Here’s what they are and what they do:

• Vital Wheat Gluten: This is the structural backbone of the sausage. When hydrated, it forms the protein network that gives seitan its signature chew and allows the mixture to hold its shape during steaming. The key is restraint—mix just until the dough comes together. Overworking it tightens that network and can lead to a dense, rubbery texture.
• Farro: Farro adds subtle chew and variation to the interior of the sausage. Crushing the grains before cooking helps them integrate into the dough to create its signature texture.
• Dried Shiitake Mushrooms: Ground dried shiitakes add concentrated savory depth throughout the base. Once ground, their job is to season rather than add texture. Another dried mushroom, like porcini, can be subbed here. Don’t skip this ingredient; it’s what builds a lot of the background umami.
• Fennel Seeds: Fennel is what signals “Italian sausage.” When heated, the seeds release a warm, slightly sweet aroma that defines the overall flavor profile. Lightly crushing them before mixing helps spread that flavor through the dough.
• Liquid Smoke and Vegan Worcestershire: These two ingredients provide the subtle cured and fermented notes that round out the seasoning. Liquid smoke adds a gentle smokiness, while vegan Worcestershire contributes tangy depth. Used together in small amounts, they create a fuller savory profile once the sausages are browned.

How to Make Vegan Italian Sausage

This vegan Italian sausage comes together in four main stages: cooking the farro base, mixing the seitan dough, shaping the sausages, and steaming until firm. Once cooled, the sausages slice cleanly and brown beautifully in a hot skillet. For full recipe instructions, scroll to the end of this post!

• Step 1: Cook the farro base – Combine the crushed farro, shiitake powder, and water in a saucepan. Bring to a boil and cook uncovered for about 15 minutes, stirring occasionally, until the mixture thickens slightly and looks like a loose porridge.
• Step 2: Season the mixture – Stir in the soy sauce, coconut oil, Worcestershire, liquid smoke, sesame oil, fennel seeds, onion powder, garlic powder, salt, and black pepper. Let it cool until warm but not hot.
• Step 3: Form the dough – Add the vital wheat gluten and stir until a soft dough forms. It should feel soft but shapeable, not stiff. Common miss: Overmixing creates a dense texture. Stir just until combined.
• Step 4: Shape the sausages – Divide the dough into 4 portions and roll each into a 6-inch sausage. Wrap each one in lightly greased foil, twisting the ends to seal.

• Step 5: Steam – Place the sausages in a steamer basket over simmering water. Cover and steam for 1 hour, checking occasionally to add more water if needed.
• Step 6: Cool and brown – Let the sausages cool completely before slicing. Brown slices in a hot skillet with a little oil until the edges turn deep golden and slightly crisp.

Once the sausages are steamed and cooled, they’re ready to slice and brown whenever you need them. Here are a few quick answers to common questions before you get started.

FAQs

Ways to Use this Vegan Sausage

• Make a vegan sausage pizza with this easy vegan pizza dough
• Top off this white wine pasta dish with thin slices
• Stuff homemade ravioli by mincing it
• Mix it into this toasted farro salad for a hearty grain bowl

Did you make this vegan Italian sausage recipe? Please consider leaving a star rating and a comment. I love hearing from you, and your feedback helps others find this recipe!

This recipe was originally published in 2016 and updated in 2026 with clarified instructions and tips.