Vegan Sausage

Crispy Rice Paper Vegan Sausage (Jackfruit + Bean)

If you’ve ever wanted a simple homemade vegan sausage that actually slices, browns, and satisfies — this one delivers.

This small-batch vegan sausage uses canned jackfruit and cannellini beans for moisture and texture, vital wheat gluten for structure, and a rice paper wrap that crisps beautifully in the pan. No casings. No leftovers. No overthinking.

The result is a sausage that’s:

• Firm but tender inside
• Crispy on the outside
• Protein-rich and filling
• Perfect for breakfast, bowls, or wraps

And yes — it looks as good sliced as it tastes.

Why This Recipe Works

• Jackfruit adds light shreddable texture without overpowering flavor
• Cannellini beans keep the sausage moist and tender
• Vital wheat gluten gives it that classic sausage bite
• Rice paper creates a snappy, golden exterior when pan-fried

This is a great example of how plant-based cooking doesn’t need complicated ingredients to feel satisfying.

Small-Batch Vegan Sausage Recipe

Makes 4 sausages

Ingredients

• ½ cup canned jackfruit, drained and finely chopped
• ½ cup canned cannellini beans, drained and mashed
• ½ cup vital wheat gluten
• 2 tablespoons olive oil
• ½ cup water or vegetable broth

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional: pinch of cayenne or chili flakes

For Wrapping

• 4 sheets rice paper

Instructions

1. Prepare the sausage mixture
   Finely chop the jackfruit and mash the beans until mostly smooth. Add all ingredients to a bowl and mix until a dough forms. Do not over-knead.
2. Shape and cook
   Divide into 4 logs. Pan-cook in a lightly oiled skillet over medium heat, turning gently, until browned on all sides (about 10–12 minutes total). Let cool slightly.
3. Wrap in rice paper
   Dip one rice paper sheet in warm water for 5–8 seconds. Lay flat, place a sausage in the center, fold tightly like an egg roll, and let rest for 2 minutes to seal.
4. Final crisp
   Pan-fry wrapped sausages in shallow oil until golden and blistered on all sides.
5. Slice and serve
   Enjoy whole or sliced — they hold together beautifully.

Nutrition Facts (Per Sausage)

Approximate values

• Calories: ~160
• Protein: ~13 g
• Fat: ~7 g
• Carbohydrates: ~11 g
• Fiber: ~2 g
• Net Carbs: ~9 g

Pan-frying in rice paper may add ~25–35 extra calories per sausage depending on oil used.

Health Benefits of the Ingredients

Jackfruit
Low in fat, naturally fibrous, and helps create a satisfying texture without heaviness.

Cannellini Beans
Provide plant protein, fiber, and slow-digesting carbohydrates that support steady energy and digestion.

Vital Wheat Gluten
A concentrated plant protein that helps support muscle maintenance and satiety, especially important as we age.

Olive Oil
Adds healthy fats that support heart health and nutrient absorption.

This recipe fits beautifully into a mostly plant-based flexitarian lifestyle focused on balance, protein adequacy, and real food.

Serving Suggestions

• Breakfast plate with sautéed greens and avocado
• Slice into grain bowls or salads
• Wrap in lettuce or a whole-grain tortilla
• Serve with mustard, sauerkraut, or roasted veggies
• Add to a brunch board as a plant-based option

They also reheat well and stay firm, making them great for meal prep.

Final Thoughts

This is one of those recipes that proves you don’t need fancy substitutes to create something satisfying. A few pantry staples, a simple method, and a little creativity go a long way.

If you try this recipe, let me know how you serve it — and don’t forget to flex your plant power and thrive beyond 60 💚

Disclaimer:
This content is for informational purposes only and is not medical advice. Always consult your healthcare provider before making changes to your diet, supplements, or lifestyle, especially if you have existing conditions or take medication.

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