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?
Oats themselves do not contain gluten, but they are frequently processed alongside wheat or other gluten-containing grains, which can lead to cross-contamination. If you require a gluten-free dish, choose oats that are specifically labeled gluten-free. Certified gluten-free steel-cut oats are processed and packaged to avoid contamination, giving you confidence that the sausage crumbles will be safe for people with celiac disease or gluten sensitivity.
How Do You Make Vegan Oat Sausage Crumbles?
The method is simple and forgiving. Start by cooking steel-cut oats until most of the water is absorbed but the oats remain slightly tender. Separately combine a blend of savory herbs and spices — sage, marjoram, garlic, fennel, thyme, oregano, basil, a bit of rosemary, and warm spice like cayenne for a touch of heat. Stir the spice mix into the hot oats so the flavors meld and the oats take on the deep color and aroma of a traditional sausage.
Spread the oat-and-spice mixture onto a parchment-lined baking sheet, flattening it out so it cooks evenly. At first the mixture will seem too soft, but as it bakes and you periodically break it up with a spatula, it dries out and develops a crumbly texture reminiscent of ground sausage. The process takes a few rounds of baking and breaking until the pieces are crisp enough to use as a topping or to store.
Where Can I Use Vegan Oat Sausage Crumbles?
These crumbles work in many savory dishes where you want a chewy, seasoned bite without meat. Sprinkle them on pizza, toss them into pasta, add them to grain bowls, or use them to top biscuits and gravy for a vegan twist. They are excellent on salads where a warm, savory topping is welcome. Avoid adding them directly into soups, stews, or very saucy preparations: oats absorb liquid and will revert to a softer, porridge-like texture if submerged in too much moisture.
They Are Perfect on Pizza!
One of my favorite uses is as a pizza topping. I usually make a double batch so I can freeze half and pull it out whenever a pizza night craving hits. The crumbles brown nicely and mimic the savory, spiced character of traditional sausage. For a complete homemade pizza experience, pair the crumbles with a tomato-based sauce, roasted vegetables, or a creamy plant-based sauce. If you make the crumbles in advance, store them in the freezer in a sealed container; they thaw quickly and reheat well in a skillet or in the oven.
What’s your favorite pizza topping? Try spreading a thin layer of your preferred pizza sauce, scatter the vegan oat sausage crumbles, add vegetables or vegan cheese, and bake until the crust is crisp and the toppings are heated through.
What Variations Can I Make?
The spice blend is where you can play and personalize the flavor. Swap the Italian-style mix for smoky chorizo spices, cajun seasoning, or a north African blend for a different profile. You can also adjust the heat level by adding more or less cayenne or smoked paprika. For a milder, breakfast-style crumble, reduce the cayenne and increase the sage and fennel. These crumbles are adaptable enough to complement a wide range of cuisines and dishes while remaining soy-free, nut-free, and oil-free when prepared as described.
Vegan Oat Sausage Crumbles
3 cups
20 minutes
25 minutes
45 minutes
This is a staple I keep on hand. The spice blend gives the oats a familiar sausage flavor and a satisfying chew. Use them as a topping, mix-in, or freezer-ready convenience for quick meals.
Ingredients
- 1 cup water
- 1/2 cup steel-cut oats (use certified gluten-free if needed)
- 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 fresh rosemary
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a saucepan, bring the water and steel-cut oats to a boil, then reduce the heat, cover, and simmer for 10 minutes.
- Meanwhile, combine the remaining spices in a bowl. After the initial cook, uncover the oats and cook another 5 minutes, stirring occasionally to release moisture.
- Remove the oats from heat and mix in the spices until evenly distributed.
- Spoon the mixture onto the prepared baking sheet and spread it as evenly as possible. Cover with a second sheet of parchment and press to flatten, then remove the top sheet.
- Bake for 10 minutes, remove, and score the surface with a spatula to allow steam to escape and create breaking points.
- Bake another 10 minutes, then scrape and break the oat slab into pieces. Bake a final 5 minutes until the pieces are dry enough to crumble easily.
- Cool slightly, then use immediately or freeze in portions for later use.
Notes
Gluten-free when using certified gluten-free oats. Also soy-free and oil-free when prepared without added fats.
Nutrition Information
Yield 3 cups
Amount Per Serving
Calories 171
Total Fat 3g
Sodium 299mg
Carbohydrates 29g
Fiber 5g
Protein 7g