Field Roast's plant-based sausages are protein-rich but contain inflammatory safflower oil (a seed oil). This DIY version uses coconut oil instead for better health, plus clean organic ingredients without yeast extract or other processed additives.
Based on: ITALIAN GARLIC & FENNEL PLANT-BASED SAUSAGES
· Makes approximately 18 sausages
· Serving: 1 sausage (92g)
Why This Recipe is Seed Oil Free
Commercial ITALIAN GARLIC & FENNEL PLANT-BASED SAUSAGES from FIELD ROAST often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original ITALIAN GARLIC & FENNEL PLANT-BASED SAUSAGES may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary aromatic component for authentic Italian flavor
Sea salt
12g (about 2 teaspoons) · Redmond Real Salt
Enhances all flavors and helps with protein binding
Red bell pepper
4g (about 1 tablespoon) · Organic dried red bell pepper flakes
Adds sweet pepper flavor and visual appeal
Instructions
Step 1. Prepare vegetables first: Dice 300g organic eggplant into 1cm cubes and 150g onion into fine dice. Mince 6 large garlic cloves very finely (about 24g total). Heat 2 tablespoons of the coconut oil in a large skillet over medium heat and sauté the diced eggplant for 8-10 minutes until golden and soft, stirring frequently. The eggplant should release its moisture and become creamy - this creates the umami base. Add diced onions and cook 3-4 minutes more until translucent. Add minced garlic in the final 30 seconds to prevent burning. Remove from heat and let cool completely.
Step 2. Create the liquid mixture: In a large mixing bowl, whisk together 480ml vegetable broth, 240ml red wine (or additional broth), 45g nutritional yeast, 12g sea salt, 8g fennel seeds, and 4g dried red bell pepper flakes. The fennel seeds can be left whole for texture or ground in a spice grinder for more even distribution. Whisk thoroughly to dissolve the nutritional yeast completely - any lumps will create uneven texture in the final product.
Step 3. Combine wet and dry ingredients: Add the cooled sautéed vegetable mixture to the liquid mixture and stir well. Melt the remaining coconut oil (about 4 tablespoons) and add to the mixture - the coconut oil should be liquid but not hot, or it will cook the other ingredients. In a separate large bowl, measure out 400g vital wheat gluten precisely (too much will make tough sausages, too little will make them fall apart).
Step 4. Form the seitan dough: Create a well in the vital wheat gluten and pour the liquid mixture into the center. Using a wooden spoon or your hands, begin mixing from the center outward, gradually incorporating the gluten. Once a shaggy dough forms, knead vigorously for 3-4 minutes until the mixture becomes elastic and pulls together into a cohesive mass. The dough should be slightly sticky but hold together well - if too dry, add broth 1 tablespoon at a time; if too wet, add gluten 1 tablespoon at a time.
Step 5. Shape into sausages: Divide the dough into 18 equal portions (about 92g each - use a kitchen scale for consistency). Roll each portion between your palms into a sausage shape about 10cm long and 3cm thick. Place shaped sausages on parchment paper as you work. The sausages will expand slightly during cooking, so don't pack them too tightly.
Step 6. Steam the sausages: Set up a large steamer or use a large pot with a steamer basket. Bring water to a gentle boil, then reduce to medium heat for steady steam. Arrange sausages in the steamer basket in a single layer (work in batches if needed). Steam for 25 minutes, turning once halfway through for even cooking. The sausages are done when they feel firm and have a slight bounce when pressed. They should hold their shape well and have a meaty texture throughout.
Step 7. Final cooking and storage: Remove sausages from steamer and let cool on a wire rack for 10 minutes. For immediate use, you can slice and pan-fry in a little olive oil for 2-3 minutes per side to develop a golden crust. Store cooled sausages wrapped individually in plastic wrap or aluminum foil in the refrigerator for up to 1 week, or freeze for up to 3 months. To use frozen sausages, thaw overnight in refrigerator before slicing and cooking. These work perfectly sliced in pasta dishes, grain bowls, or eaten whole as a protein.
Storage
Wrap individual sausages in plastic wrap or foil and refrigerate up to 1 week, or freeze up to 3 months. Thaw frozen sausages overnight before use.
Cost Comparison
Cost per serving (homemade)$0.69
Cost per serving (store-bought)$2.50
Savings72%
High upfront ingredient costs but excellent long-term value. Vital wheat gluten and coconut oil cover multiple batches. Organic quality and seed oil-free health benefits justify the investment.