Vegan Boerewors

Savor the flavors of South Africa with this incredible Vegan Boerewors recipe—a plant-based twist on the iconic sausage that’s both authentic and satisfying. Crafted with protein-rich textured vegetable protein (TVP), hearty lentils, and vital wheat gluten, these sausages achieve the perfect balance of meaty texture and bold, smoky flavor. Infused with aromatic spices like toasted coriander seeds, smoked paprika, nutmeg, and a hint of clove, this dish delivers the unmistakable warmth of traditional boerewors while remaining 100% vegan. Perfect for grilling, pan-frying, or baking, these sausages can be enjoyed with classic accompaniments like pap and tomato relish or as a centerpiece for any vegan barbecue. Ready in under an hour, this high-protein, flavorful recipe will leave you and your guests reaching for seconds!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1.5 cups Textured vegetable protein (TVP)
• 1.5 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 cup Brown lentils, cooked
• 2 tablespoons Soy sauce
• 1 teaspoon Smoked paprika
• 2 teaspoons Coriander seeds
• 0.5 teaspoon Cloves
• 1 teaspoon Black pepper
• 0.5 teaspoon Nutmeg
• 3 cloves Garlic, minced
• 1 tablespoon Apple cider vinegar
• 0.5 cup Sundried tomatoes, finely chopped
• 1.25 cups Vital wheat gluten
• 1 teaspoon Salt
• 1 tablespoon Brown sugar
• 0 Casings (Gluten-free vegan sausage casing or plastic wrap for shaping)

Directions

Step 1

Begin by rehydrating the textured vegetable protein (TVP) by placing it in a large bowl and pouring the vegetable broth over it. Stir well and let it sit for 10 minutes, until the liquid is absorbed.

Step 2

In a dry skillet, toast the coriander seeds on medium heat until fragrant, about 3 minutes. Transfer to a mortar and pestle and crush them to release their oils.

Step 3

In the same skillet, add olive oil and sauté the minced garlic for about 1-2 minutes until just golden. Remove from heat.

Step 4

In the bowl of rehydrated TVP, add the sautéed garlic, crushed coriander seeds, soy sauce, smoked paprika, cloves, black pepper, nutmeg, apple cider vinegar, sundried tomatoes, brown lentils, brown sugar, and salt. Mix thoroughly until well combined.

Step 5

Add the vital wheat gluten to the mixture and knead it into the mixture until it becomes a cohesive dough, about 3-5 minutes. The dough should be firm and elastic.

Step 6

Divide the dough into 6 equal portions. Shape each portion into a sausage form by rolling in your hands, aiming for a length of about 5-6 inches.

Step 7

If using plastic wrap, tightly wrap each sausage, twisting the ends to secure them. Alternatively, use vegan sausage casings according to package instructions.

Step 8

Steam the sausages using a steamer or a set-up with a pot and steamer insert for 15 minutes, turning halfway through to ensure even cooking.

Step 9

Once steamed, the vegan boerewors can be grilled, pan-fried, or baked according to preference. For grilling, preheat your grill and cook each sausage for about 5 minutes on each side until slightly charred and heated through.

Step 10

Serve the vegan boerewors as a main dish with traditional accompaniments such as pap or along with a rich tomato relish.

Nutrition Facts

Serving size	(1371.3g)

Amount per serving	% Daily Value*
Calories	3357.2

Total Fat 49.1g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 5570.7mg	0%
Total Carbohydrate 309.0g	0%
Dietary Fiber 74.6g	0%
Total Sugars 106.5g
Protein 411.9g	0%

Vitamin D 0IU	0%
Calcium 1198.8mg	0%
Iron 59.3mg	0%
Potassium 11131.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.3%

Protein: 49.5%

Carbs: 37.2%