Recently my local Tesco began stocking the Heck Vegan Sausage range. Frankly – they are a delicious way to up your five – a – day and even as a non vegan I’ve been buying them as vegetables. I thought it would be fun to have a go at making my own vegan sausages featuring this months superfood – Kale! I even found some vegan friendly casings so that I could use my sausage stuffer to make proper sausages!

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  • 3 handfuls (approximately 100g) Kale, blitzed
  • 250g Chestnut Mushrooms, blitzed
  • 1/2 head broccoli (approx 150g), blitzed
  • 1/2 cup Pea Protein Isolate (Unflavoured)
  • 1 tin Chickpeas, drained and blitzed
  • 1 tbsp Ginger Puree
  • 1 tsp Garlic Powder
  • 1 tsp Onion Granules
  • 1 tsp Smoked Paprika


  1. Use a mini chopper or food processor to blitz all the vegetables into small pieces (like vegetable rice size).
  2. Mix all the ingredients together in a large bowl with your hands – the texture should be a bit like magic sand; where you can squish it together but it falls apart if you poke it.
  3. Pop the vegan sausage skins onto the appropriately sized nozzle
  4. Fill the body of the sausage stuffer with mixture. (You might need two goes to use it all)
  5. Wind the crank to fill the casings, cutting the casing between each sausage. I make them approximately the length of my palm.
  6. Makes approximately 12 Sausages.
  7. Keep for up to three days in the fridge – cook them in a low grill, low heated pan or in the oven for 10-15 minutes. The casings will burst in a George Foreman type grill or if they are boiled or steamed.
  8. Enjoy!

Nutrition (per 1/6th recipe)

I used cronometer app to get the nutritional information – although any errors are my own. This is assuming that you made 12 vegan kale sausages and consider 2 sausages to be a portion….

So, the macros are pretty much what you’d expect – approx 13g carb, 12g Protein, 4g Fibre, 2g Sugar, & 2g Fat. If I was having these as the main part of my meal rather than a side dish, I’d probably have 4 rather than 2 sausages.

The Micronutrient profile though is what make these Vegan Kale Sausages such seasonal superfood superstars! We’ve got 121% Vitamin A, 194% Vitamin K, 32% Vitamin C, 14% Vitamin D, & 12% Folate. Then on the mineral side we have 12% Zinc, 17% Copper, 26% Manganese, % 12% Iron. The Zinc and Copper along with the Vitamin C make these the perfect antidote to winter colds as they help support your immune system.

So eat up!

Pinnable image - on the left a plate of uncooked green sausages, on the right a plate with cooked green sausages in from of a ketchup bottle. Text reads: Vegan Kale Sausages

I love to eat mine with a big dollop of Ketchup! What is your preferred sauce to have with your sausages?

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