Sausage-Style Walnut Meat

This vegan sausage-style walnut meat is a great option for topping pizzas, pasta, and even breakfast tacos! We love how easy it is to make. #vegan #walnuts #recipe #plantbased //

This vegan sausage-style walnut meat recipe is easy to make in your food processor with raw walnuts and a few kitchen staples. The flavor is incredible! Walnut sausage is the perfect vegetarian topping for pizzas, baked pasta dishes, or breakfast tacos.

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Have you tried walnut meat yet?

We’ve been making it for years, and it’s incredible stuff. I’m not usually a huge fan of walnuts, but the texture and flavor they take on when ground up with the right spices and herbs is out of this world.

We especially love making walnut meat in the summertime because you don’t even have to turn on the oven! Plus, it’s easy peasy to make: Soak your walnuts, throw everything in a food processor, pulse a couple times, and EAT.

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This vegan sausage-style walnut meat is a great option for topping pizzas, pasta, and even breakfast tacos! We love how easy it is to make. #vegan #walnuts #recipe #plantbased //

The walnut meat recipe we’re going to share with you today is a little different from others we’ve seen out there that are usually seasoned to taste like ground beef. This is the one we use for that.

We love it on tacos and nachos, and this tator tot hotdish 😍, but one day – when our spice cabinet was running a little low – we realized if we could make a beef-style walnut meat, we could totally make a sausage-style one.

And thus, we got to work.

This vegan sausage-style walnut meat is a great option for topping pizzas, pasta, and even breakfast tacos! We love how easy it is to make. #vegan #walnuts #recipe #plantbased //

Actually, it didn’t take much work, 😅 just a few swapped seasonings and bing, bang, boom, the sausage walnut meat was born!

How to Use Walnut Sausage

We love it on:

ALL. THE. PASTA! 🍝 Stuff it into lasagna, toss it with penne, add it to baked ziti or homemade ravioli! Seriously ALL the pasta.

PIZZA! 🍕 From a classic sausage and pepper pie to a less traditional pesto pizza, this sausage-style walnut meat is going to be your new favorite pizza topping.

Two words: Breakfast. Tacos. 🌮 Ohhh, or topping a tofu quiche. Or hell, just thrown right into your morning scramble next to a mountain of breakfast potatoes! Okay, that was more than two words, but you catch my drift – this is a breakfast game-changer!

Dips + Appetizers! This sausage-style walnut meat is crazy-awesome in hot dips when you’re looking for an extra ground meaty texture. We also use it in these cute stuffing balls that are perfect for the holidays!

If and when you give this walnut meat recipe a try, we’d love to hear what you thought and how you used it!

Leave a comment and rate it below or tag us on Instagram to be featured on our Stories! We’re @theplantpowercouple with the ‘the’ over there. 😉


Yield: 1 cup walnut meat

Serving Size: 2 Tbsp walnut meat


Sausage-Style Walnut Meat

This sausage-style walnut meat is so easy to make, has a GREAT texture and unbeatable flavor. We love it on everything from pizzas to pasta dishes, salads to breakfast tacos!

15 minPrep Time:

15 minTotal Time:

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4.5 based on 8 review(s)

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  1. Drain and rinse the walnuts and add them to a food processor with the remainder of the ingredients.
  2. Pulse the mixture 6-7 times or until the walnuts are well-combined with the spices and they look like ground meat. Stop to scrape down the sides as needed.
  3. Enjoy on pizzas, pasta dishes, tofu scramble, etc.!

This vegan sausage-style walnut meat is a great option for topping pizzas, pasta, and even breakfast tacos! We love how easy it is to make. #vegan #walnuts #recipe #plantbased //

34 thoughts on “Sausage-Style Walnut Meat

  1. I LOVE this stuff! I put it on top of roasted spaghetti squash with marinara and vegan mozzarella... so yummy! I can’t wait to try it in more recipes!
    1. Hi, Suzanne! Thank you so much. We love this stuff! :) The texture is less tender than animal-based ground sausage but more tender than biting into a handful of raw walnuts. It kind of reminds me of those really crispy pieces of ground sausage or beef that I always loved growing up!
    1. This stuff is mind-blowing. So easy, versatile and delicious. I’ve made it a few times now, and even modified the spice blend once to make it chorizo-style—it turned out great! Walnut meat FTW!
    2. This is our go-to for sausage replacement! We use it on pizza, in sauces, and today it is going in acorn squash! Thanks so much for the recipe!
  2. This stuff is amazing!!! I make it all the time now and even my nonvegan friends love it!
  3. This recipe is AMAZING! At first it seemed a little salty just trying it on its own but on the pizza it was delicious. Might scale back the soy sauce just a tad on my next version but my friend who is ever skeptical about my vegan substitutions said this would completely fool her and she totally loved this! Great recipe!
  4. Thank you so much for this recipe! I modified it for my own recipe (cream cheese sausage braid) so I used sesame oil instead of olive oil and I used sage (for breakfast sausage taste) and dehydrated onions and it kinda gave it the "everything bagel" taste it was super good. I mixed the "sausage" in with the cream cheese and sauteed onions and celery and put in croissant braid. I can't wait to try the Italian style though in Spaghetti squash. I will let you know how it is after the one we just had I know it's going to be good! Thanks again for sharing!
    1. Hi, Amber! That depends on how "ground" the walnuts are. If they're more like walnut pieces, you're good to go. If they're ground into a dust, it's a no-go. Hope that helps! :)
  5. Can I batch make this and freeze it as is? Sounds like something I’d like to have on hand. I don’t want to measure out spices every time. It would’ve nice to just grab and add! On the other hand I do make several little containers of spices in a recipe, label the for specific recipe and have it all measured out for the next time I make the recipe. It really saves on prep time!
    1. Oooh, I LOVE the idea of making a sausage seasoning mix for this. Thank you for that idea! I don't think we've ever frozen it on its own, but I do think it would work. I'd love to hear how it goes if you do freeze it!
  6. Has anyone tried making this with a different nut? I would love to try this but I'm allergic to walnuts.. Hmm maybe pecans?
  7. Controversial statement: this stuff is inedible. Don’t do it. I couldn’t choke it down when prepared by following the recipe. To salvage it I upped the spices, added more olive oil, and processed into a paste, then cooked in a nonstick skillet, ended up with crumbly chunks. Seriously, hard pass. There are better options out there.
  8. If I am being honest I was very skeptical about making this recipe, but it turned out soo good and tasted like real meat, yall really outdid yourselves, thank you!☺

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