Vegan Italian Sausage & Peppers

Ingredients

• 120 ml (½ cup)white beans, drained
• 240 ml (1 cup)low-sodium vegetable broth
• 30 ml (2 tbsp)low-sodium soy sauce
• 15 ml (1 tbsp)tomato paste
• 300 ml (1¼ cups)vital wheat gluten
• 60 ml (¼ cup)nutritional yeast
• 7.5 ml (1½ tsp)fennel seeds
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)oregano
• 2.5 ml (½ tsp)smoked paprika
• 2.5 ml (½ tsp)thyme
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)black pepper
• 1.25 ml (¼ tsp)chipotle chilli powder
• 1.25 ml (¼ tsp)red chilli flakes
• 480 ml (2 cups)your favourite pasta, cooked and drained
• 2–3sausages, cut into 1.3 cm (½-inch) pieces
• 2onions, sliced
• 1green bell pepper, cut into strips
• 1red bell pepper, cut into strips
• 3 clovesgarlic, minced
• 1 can (400 g / 14 oz)diced tomatoes
• 15–30 ml (1–2 tbsp)tomato paste
• Remaining beanswhite beans (optional)
• 2.5 ml (½ tsp)oregano
• 2.5 ml (½ tsp)basil
• 2.5 ml (½ tsp)red wine vinegar

Instructions

1. 1

   Blend the beans

   Drain the beans and put 120 ml (½ cup) in a blender, reserving the rest. Add the vegetable broth, soy sauce and 15 ml (1 tbsp) tomato paste; blend until smooth and set aside.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the vital wheat gluten, nutritional yeast and all the spices.

3. 3

   Form the dough

   Pour the blended mixture into the dry ingredients and mix only until a soft dough forms.

4. 4

   Shape the sausages

   Divide the dough into four equal pieces. Roll each piece into a sausage-shaped log, wrap loosely in parchment paper and then foil, and twist the ends to seal.

5. 5

   Steam the sausages

   Steam the wrapped logs in a steamer basket or in an Instant Pot on a trivet using the STEAM function for 40 minutes. Let them cool before using.

6. 6

   Cook the pasta

   Prepare 480 ml (2 cups) of your favourite pasta, then drain it.

7. 7

   Prepare the vegetables

   Slice the onions and peppers into strips. Cut 2–3 of the sausages into 1.3 cm (½-inch) pieces.

8. 8

   Sauté the vegetables

   In a large pan or Dutch oven, sauté the vegetables, adding a little water to prevent them from sticking.

9. 9

   Add the garlic

   Add the minced garlic and stir.

10. 10

    Make the tomato sauce

    Add the diced tomatoes, 15–30 ml (1–2 tbsp) tomato paste, the reserved beans and the remaining spices.

11. 11

    Finish the dish

    Cook until heated through, then add the sausage pieces and pasta. Simmer for 4–5 minutes and serve.

What is vegan Italian sausage and peppers?

Sausage and peppers is an Italian-American-style combination of seasoned sausage, peppers and onions, often served with tomato sauce or pasta. This version makes the sausages from seitan, a firm wheat-gluten dough, and serves them in a tomato-based pasta dish.

Homemade sausages bring fennel, garlic and herbs to the dish, while beans add moisture to the dough and can also go into the sauce. Steaming sets the seitan before it is sliced and simmered with the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 28g protein, 59g carbs, 5g fat.

The pasta and beans provide much of the carbohydrate, while the vital wheat gluten and beans contribute protein. Fat mainly comes from the seitan ingredients and is modest in this recipe; serving it with extra non-starchy vegetables is a practical way to add more colour and volume to the plate.

The seitan sausage mixture

Bean purée: blend the beans, broth, soy sauce and tomato paste until smooth so they distribute evenly through the dough.

Vital wheat gluten: mix it with the nutritional yeast and spices before adding the wet ingredients. Stir just until the dough comes together; the method does not call for kneading.

Shape and steam the sausages

Even portions: divide the dough into four equal pieces so the logs cook at a similar rate. Roll them into sausage shapes and wrap loosely in parchment, then foil.

Steam time: cook the wrapped logs for 40 minutes in a steamer basket or in an Instant Pot on a trivet using the STEAM function. Let them cool before slicing and adding to the pan.

Build the pepper and tomato base

Vegetables first: sauté the sliced onions and peppers in a large pan or Dutch oven, using a little water to prevent sticking. Add the minced garlic and stir before adding the tomatoes.

Tomato paste: add it with the diced tomatoes, reserved beans and remaining spices. Cook until the mixture is heated through before adding the sausage and pasta.

Pasta and finishing texture

Pasta choice: use your favourite pasta and cook it separately, then drain it before it goes into the pan. The recipe measures the pasta as 2 cups once prepared.

Final simmer: add the pasta and sausage pieces to the hot tomato mixture and simmer for 4–5 minutes. This gives the flavours time to come together without a long additional cook.

Timing and serving

The sausages need 40 minutes of steaming, plus time to cool before use; the complete recipe takes about 90 minutes. Preparing the vegetables and pasta while the sausages steam can help make use of that time.

Serve the mixture as a complete pasta dish, or pair it with a green salad or simply cooked vegetables for a fresh contrast.

Recipe notes & tips

• Reserve the beans left after measuring out 120 ml (½ cup) for the sauce.
• Blend the bean mixture until smooth before mixing it into the gluten.
• Mix the seitan dough only until it forms a soft dough.
• Wrap the sausage logs loosely in parchment before wrapping them in foil.
• Use a little water as needed while sautéing to keep the vegetables from sticking.
• Let the steamed sausages cool before cutting them into pieces.

Variations

• Use another pasta: choose a different favourite pasta, keeping the measured amount at 480 ml (2 cups) cooked.
• Adjust the chilli: reduce or leave out the chipotle powder and chilli flakes for a milder dish.
• Add the optional beans: stir the reserved beans into the tomato mixture for extra texture.
• Change the pepper mix: use two peppers of the same colour if that is what you have.
• Make it more herby: adjust the oregano or basil to suit your preference.

Common mistakes to avoid

• Overmixing the dough: mix only until it forms a soft dough, as directed.
• Tightly wrapping the logs: wrap them loosely in parchment before sealing in foil.
• Skipping the cooling time: let the steamed sausages cool before cutting them.
• Forgetting to reserve beans: set aside the remaining beans after measuring the first 120 ml (½ cup).
• Letting vegetables stick: add a little water during sautéing as needed.
• Simmering for too long at the end: keep the final simmer to 4–5 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a pan or microwave until piping hot; add a splash of water if the pasta seems dry.

Frequently asked questions