These vegan oat sausage crumbles are made with steel-cut oats and spices. They fit into most special diets since they are naturally soy-free, nut-free and have no added oil. They are gluten-free if you use gluten-free oats too!
Photo by Kate Lewis
How Can I Make These Gluten-free?
Even though oats don’t contain gluten, they are often contaminated with gluten in the harvesting process. It’s important to buy oats that are labeled gluten-free if you have issues with gluten.
How Do You Make Vegan Oat Sausage Crumbles?
I love sausage spices and each one of my books have a unique vegan sausage recipe. In this one, you mix the cooked oats with the spices, then you spread the mixture out on a parchment-lined baking sheet.
You break it up as it cooks. First it will be very mushy, but eventually it will be dry enough to crumble.
Where Can I Use Vegan Oat Sausage Crumbles?
You can use it on pastas, salads and even to top biscuits and gravy. What you can’t do is put it into a soup, stew, or something with lots of liquid. If you do, the oats will absorb it and return to an oatmeal texture.
The Are Perfect on Pizza!
I like to make a double batch and freeze one so it’s ready to go when I get a pizza craving. I think you should make one this week and I know that I’ll be making one this week. Get the recipe for Julie Hasson’s pizza dough here.
What’s your favorite pizza topping? Let me know in the comments. I love to use my Vegan Kale Stem Pasta Sauce as a pizza sauce. You should give it a try too!
What Variations Can I Make?
Try using chorizo, cajun, or other spice blends to change up the flavor of these crumbles.
Vegan Oat Sausage Crumbles
This is one of my favorite staples, and I keep some in the freezer all the time for last-minute pizzas. The spices give it a traditional Italian sausage flavor. The oats give it a chewy texture, and the spices even turn the oats the color of sausage. It’s at home on a pizza or sprinkled over biscuits and gravy.
Ingredients
- 1 cup water
- 1/2 cup steel-cut oats
- 2 teaspoon rubbed sage
- 2 teaspoon marjoram
- 1 1/2 teaspoon granulated garlic
- 1 teaspoon basil
- 1 teaspoon fennel seeds
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 teaspoon salt, or more, to taste
- 1/4 teaspoon cayenne, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground rosemary , or 1/2 teaspoon regular
Instructions
- Preheat your oven to 350°F and cover a baking sheet with parchment paper.
- In a saucepan, add water and oats, bringing to a boil before lowering the heat. Cook covered for 10 minutes. Mix all the other ingredients in a bowl and set aside.
- Uncover the oats and cook for an additional 5 minutes while stirring to release some of the moisture. Remove the oats from heat and add the spice mixture, mixing well.
- Spoon the oat mixture onto the parchment paper and try to distribute it as evenly as possible. Use a second piece of parchment paper to cover the mixture, flattening it as much as possible. Then remove the top piece of parchment.
- Bake for 10 minutes, and then remove the pan from the oven. Cut lines into the sausage with a spatula. You aren’t trying to move it; this just makes more room for the steam to escape.
- Bake for 10 minutes. Then scrape and break the sausage into pieces.
- Bake for another 5 minutes until it is easily crumbled. Use as a pizza topping or freeze for another time!
Notes
Gluten-free, soy-free, oil-free
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Nutrition Information
Yield 3 Serving Size 1 gramsAmount Per Serving Calories 171Total Fat 3gUnsaturated Fat 0gSodium 299mgCarbohydrates 29gFiber 5gProtein 7g
Alisa @ Go Dairy Free says
I’d seen mention of this book prior, but wow, this recipe! Now I am seriously intrigued!
Kathy Hester says
Thanks! I really loved writing that book.
Kristina says
yep, this IS a good one! I think it was the second or third recipe I made after receiving your book! using it for tacos, of course. every Tuesday. 😉
heather @french press says
this may be the most creative use of oats I have ever seen – they sound wonderful!
Kathy Hester says
Thank you!
Simona says
Hi!
Is step 3 cooked in the oven?
Thank you!
Kathy Hester says
Sorry the instructions were cut off, but they are all there now. Thanks for letting me know!
Kathy says
Kathy, do you leave the second sheet of parchment on the whole baking time or remove it at some point? Recipe looks amazing! Thanks for sharing.
Kathy Hester says
Great point! I added it into the instructions. I’m not sure how we missed that in the cookbook editing process. There are about 5 people who had a chance to see it – including me!
Jo says
Favorite pizza toppings are mushrooms, spinach, and onions! Also, Step 2 reads, “Cook uncovered or 10 minutes.” Then, in Step 3, it reads, “Uncover the oats and cook …” So, should step 2 be to cook the oats covered for 10 minutes? Thanks for a great recipe!
Elizabeth says
Oatmeal as the base for sausage crumbles? Awesome, and so creative!
Kacey @ The Cookie Writer says
What a great idea! I always worry about gluten-free meals for my mother-in-law, but this one I know would be safe (and delicious!)
Jenny Kyles says
What a neat idea Kathy! I like knowing that it can be frozen. I could make a big batch, freeze it in portions and give it to my vegan son as part of a vegan care package. <3
Kathy Hester says
I want one of your vegan care packages too 😉
Ana @ Ana's Rocket Ship says
Personally- pineapple and chilli and fresh tomato slices and sweetcorn. Although I have recently had a five year old tell me her’s was olives. After her peers all settled on ham or pepperoni- wow this was a nice surprise!
Lola says
I am on the FODMAP diet for health reasons and can not tolerate garlic. I wonder if I could replace it with asafetida powder? It’s a mix to use in place of onions since they are also my enemy.
Thank you!
Lola
Kathy Hester says
Asafetida would work perfectly!
Crista says
This is a great recipe! I wasn’t aware of all your books, now I am! 🙂
Ashley says
I just made it and it’s great! Have you tried it in lasagna or does that have too much liquid?
Kathy Hester says
I have not used it in lasagna, but I do think it would be too much liquid. It would be great sprinkled on top after you bake the lasagna though!
Mary E Burdick says
I gotta say here that’s exactly what I would try next with these. I made them yesterday ’cause I was craving dirty rice, and looked for over an hour to fing a sausage alternative. Your step by step instructions were to the letter. I may have overcooked them a bit though, as I liked the texture better after they steamed somewhat in the hot rice dish. Even if I didn’t make the crumbles I am so elated to have found you and your talented spice making. Thanks for all you do, and looking forward to all the things you will teach me to do with oats, and seasonigs.
Lindsay says
When do you cover the oats when cooking them?
Kathy Hester says
Yikes there was a typo in the recipe that’s been fixed now. You cook the first 10 minutes covered. Thank you for bringing that to my attention.
Michelle J says
Will quick cooking steel cut oats work?
Kathy Hester says
It will be much harder, but you can try. You’ll cook the oats about 1/2 the time with a little less water. Please let me know how it works out.
Mary E Burdick says
Aha, that’s why mine was a bit different
Jessica says
Are the fennel seeds whole?
Kathy Hester says
You could use whole or ground if that’s what you had on hand.
Em says
Very creative and delicious recipe! I did not use parchment paper at all and simply spread it on a lightly greased baking sheet . Worked perfectly and no waste. I actually like it a little less crisp as it tastes more like actual Italian sausage. , Thank you!
Nancy says
I wasn’t sure how thin to spread it on the parchment. I think it was too thin as it ended up being way too crispy and dry. Next time I will make it thicker, I guess, so it’s more sausage-like.
Kathy Hester says
It can take a few trys to get it just the way you like it.
Mary E Burdick says
I’ve found even another use for this sausage spice blend. Perfect for flavoring my mushrooms for pizza, similar to how Chef AJ uses pepperoni spice, only I did not air fry them.
Kathy Hester says
Great idea!
Janjo33 says
Found this with Google. Made it today. No marjoram in spice cupboard and subbed paprika for the cayenne because of 2-year-old in the house. Will post pizza pictures to Instagram when it comes out of the oven.
Donna says
I just found this recipe & I’m definitely going to make it. I do have one question though. Can I form it into patties, then freeze them & use them for breakfast sausage, warming them up?
Kathy Hester says
I wouldn’t do that with this recipe, but here’s an oat sausage pattie recipe that does work for that very thing: https://healthyslowcooking.com/vegan-breakfast-sausage-patties/
Vic Shoup says
Tried it with your Andoulle seasoning. I will now try a Southwest seasoning for taco’s. I will add some not chicken or not beef seasoning to the water cooked with the steel cut oats for added flavor.
Terri Moses says
I made these vegan oat sausage crumbles. Delicious! Thanks Kathy! I will make again. I finally was able to find marjoram in an Asian grocery store. Not big on a lot Cayenne but did use a pinch and it’s just the right amount for my spice level.