Vegan Curried Sausage (Vegan, High Protein, Meal Prep, Gluten Free)

Who doesn’t love a good curry especially when the weather is starting to cool down in Melbourne? Well, this curried sausage will not disappoint! It is vegan, gluten free, high protein, packed with lots of veggies (so that you get lots of different nutrients) and also, meal prep friendly. It also takes less than 30 minutes to make from chopping up the veggies to making the curry. So, it’s perfect for when you are pressed for time or up for a quick dinner after a hectic day at work!

I loved this vegan curried sausage so much so that I will be putting it on rotation for my weekly lunches/dinners. It also feels like comfort food to me – nothing beats a warm bowl of curry (with a bit of heat) with some aromatic basmati rice on a cool night. And Dorian also loves this dish, so it’s a double win for me 🙂

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Serves 4


  • 5 meat free sausages (300g) (I bought mine from Aldi but you can use your favourite sausages);
  • 1 tsp olive oil;
  • 1 red onion, thinly sliced;
  • 2-3 garlic cloves, minced;
  • 1 large head of broccoli, cut into florets;
  • 2 carrots, julienned;
  • 1 capsicum, roughly chopped;
  • 150g frozen peas;
  • 1 tbsp curry powder;
  • *Optional: 1/2 tsp ground cayenne pepper;
  • I cup vegetable stock or more, depending on how thick/thin you like your curry (I used 1 tbsp san elk veggie stock + 1 cup water);
  • 1-2 tsp corn flour + 2 tbsp water mixed into a slurry; and
  • Salt & pepper to taste.


  1. Cook the sausages according to the packet directions – I baked my sausages in the oven. Once the sausages are cooked, slice the sausages at a diagonal to your preferred thickness;
  2. Place a large pan on a medium high heat. Once the pan is hot, pour the olive oil;
  3. Once the oil is hot, put the sliced onions and minced garlic in and stir fry until it becomes fragrant and caramelised. If the onions/garlic start to stick to the pan, add some water and continue to cook until the onion caramelises;
  4. Then, add, the broccoli, carrots and capsicum and stir fry until well combined;
  5. Add the curry powder, cayenne pepper and veggie stock and allow to simmer for 5-10 minutes or until it starts to bubble and the vegetables are al dente;
  6. Then, add the sliced sausages and frozen peas and allow to simmer until it starts to bubble;
  7. Add the corn starch slurry and salt and pepper to taste. The corn starch slurry will thicken the curry a little. If you prefer runnier curry consistency, add some water/veggie stock;
  8. Enjoy with rice, quinoa or some roti/paratha/chapati; and
  9. Stores in the fridge for up to 5 days.

Happy cooking,

Suba Xx


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