The Veg Sausage Recipe is all we’ll be going through in this article.
Have you ever heard or wondered about the existence of VEG SAUSAGES? Well, if you don’t, then this article is for you We will learn how to make veggie sausage without a machine recipe, or in other words, you can call it the Bhutanese Juma recipe.
Hmm, it is tricky, right?
This is because whenever we think or hear about sausages,
The first thing that pops up in our mind is it’s an animal intestine filled with some non-veg stuff, and we put a full stop right there and never think about the possibilities of Veg Sausag,e right?
However, some innovative people have thought about it and implemented it, and it is now available in every grocery shop, bar, and even in some hotels for selling, especially in our country,y Bhutan, and they are very prominent here.
We call it Veg-Juma, Juma meaning intestine (animal intestine)!!! But don’t worry, we are not going to use animal intestines instead, we are going to make one. Confused??? Continue reading ahead…
Read my other recipe as well: How to make Cabbage Momos
VEG-JUMA is made from dough formed by all-purpose flour and seasoned with garlic, black pepper, red chili powder, and salt as main seasonings.
Also, apart from Veg Juma, we have non-veg Juma as well, but I have no idea how Non-veg sausages taste, I haven’t eaten them since my childhood.
I have the Veg-Sausages recipe on my YouTube channel, I’ve also embedded the same in this article; please feel free to learn the recipe.
It’s worth watching. Hehe…
Also, if you want to print the recipe, you can scroll down to the end and find the printable format.
Discover the heart of Bhutanese street food with Veg Juma, a plant-based twist on the traditional Juma sausage that’s been warming Himalayan villages for generations.
While classic Juma blends minced meat, animal blood, and local rice flour into fiery links, this vegetarian rendition swaps in soya chunks and chickpea flour—ensuring rich protein and texture for modern, health-minded cooks.
No sausage stuffer? No problem: our step-by-step, machine-free method guides you through precise rehydration, hand-kneading, and shaping techniques that deliver authentic flavor and rustic charm in every bite.
Ready your steam pot or skillet and bring Bhutan’s iconic snack to your kitchen!
Ingredients & Substitutions
Below is a detailed breakdown of the Ingredients & Substitutions for Veg Juma—each chosen to maximize plant-based protein, binding power, and authentic Himalayan flavor. Textured vegetable protein (TVP) and soya chunks lead the pack with nearly 50 g of protein per 100 g, while chickpea and all-purpose flours provide the structure and carbs needed to bind and shape the sausages.
Soy sauce, tamari, and vegetable bouillon boost umami with minimal fat, and simple liquids like water or almond milk let you dial in the perfect dough consistency.
1. Base Protein
- Textured Vegetable Protein (TVP) / Soya Chunks
- Primary meat substitute in Veg Juma, delivering a firm, meat-like chew.
- Nutrition (per 100 g): 330 kcal, 47.01 g protein, 38.37 g carbs, 1.22 g fat
- Why It Works: High protein and fiber content replicate the bite and nutrition of traditional sausage without animal products.
2. Binders
- All-Purpose Flour (Maida)
- Gives structure and chew; ideal for a classic texture.
- Nutrition (per 100 g): 364 kcal, 10.33 g protein, 76.31 g carbs, 0.98 g fat
- Chickpea Flour (Gluten-Free Option)
- Adds nuttiness and extra protein, perfect for gluten-sensitive diets.
- Nutrition (per 100 g): 387 kcal, 22.39 g protein, 57.82 g carbs, 6.69 g fat
3. Spices & Seasonings
- Sichuan Pepper Powder
- Signature “mala” tingling; use sparingly for authentic Bhutanese flair.
- Nutrition (per 100 g): ~373 kcal, 6.7 g protein, 66.5 g carbs, 8.9 g fat
- Chili Powder
- Brings heat and color; adjust to taste.
- Nutrition (per 100 g): 282 kcal, 12 g protein, 50 g carbs, 14 g fat
- Other Aromatics: Coriander powder, fresh ginger, garlic, and salt round out the warm, complex spice profile.
- Tasting Powder / Vegetable Bouillon
- Optional flavor boost for depth and saltiness.
- Nutrition (per cube/6 g): 15 kcal, 1 g protein, 0 g carbs, 1 g fat
4. Flavor Enhancers
- Soy Sauce
- Umami and color; choose low-sodium if preferred.
- Nutrition (per 100 g): 53 kcal, 6.28 g protein, 7.61 g carbs, 0.04 g fat
- Tamari
- Gluten-free soy sauce alternative, slightly sweeter.
- Nutrition (per 1 tbsp/18 g): ~11 kcal, predominantly protein, minimal fat or carbs
- Vegetable Oil
- Binds spices and adds moisture; neutral oils like canola or sunflower work best.
- Nutrition (per 100 g): 884 kcal, 0 g protein, 0 g carbs, 100 g fat
5. Liquid
- Water
- The purest way to adjust dough hydration without altering flavor.
- Plant-Based Milk (e.g., Almond Milk)
- Adds a hint of creaminess and slight sweetness.
- Nutrition (per 100 g): 17 kcal, 0.62 g protein, 0.57 g carbs, 1.46 g fat
Nutrition Comparison Table (per 100 g unless otherwise noted)
| Ingredient | Serving | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| TVP / Soya Chunks | 100 g | 330 kcal | 47.01 g | 38.37 g | 1.22 g |
| Chickpea Flour | 100 g | 387 kcal | 22.39 g | 57.82 g | 6.69 g |
| All-Purpose Flour | 100 g | 364 kcal | 10.33 g | 76.31 g | 0.98 g |
| Soy Sauce | 100 g | 53 kcal | 6.28 g | 7.61 g | 0.04 g |
| Tamari | 1 tbsp (18 g) | ~11 kcal | — | — | — |
| Canola Oil | 100 g | 884 kcal | 0 g | 0 g | 100 g |
| Almond Milk | 100 g | 17 kcal | 0.62 g | 0.57 g | 1.46 g |
| Vegetable Bouillon Cube | 1 cube (6 g) | 15 kcal | 1 g | 0 g | 1 g |
This lineup ensures your Veg Juma has the right balance of protein, binding strength, and authentic Himalayan spice, without any specialized machinery. Enjoy crafting your machine-free, flavour-packed vegetarian sausage!
Preparation of the Sausage Mixture
Before you begin shaping your Veg Juma, transforming dry TVP (soya chunks) into a cohesive, flavorful sausage dough relies on four key steps: precise rehydration to achieve just the right moisture, careful chopping or pulsing for a meat-like bite, thorough mixing of dry binders and spices for even flavor distribution, and the gradual addition of liquids to form a smooth, pliable dough.
Adhering to a 1:1 volume water-to-TVP ratio and soaking for 10–20 minutes prevents dryness or sogginess.
Finely chopping or pulsing the rehydrated chunks preserves bite and prevents a mushy puree. Using the well method when blending dry ingredients ensures you add just enough binder without over-mixing.
Finally, a bassinage-inspired technique of slowly drizzling liquids under stirring yields a uniform dough that holds its shape, ready for rolling and cooking.
1. Rehydrate Soya Chunks
- Ratio & Time: Measure TVP and water 1:1 by volume and pour hot (just-boiled) water or broth over the chunks. Let them soak for 15 minutes—this hydrates the interior without becoming waterlogged.
- Drain & Squeeze: Once plump, drain thoroughly in a colander, then press or gently squeeze each piece to remove excess liquid; this concentrates flavor and prevents a soggy dough.
Rehydration Guide
| Ingredient | Water Ratio | Soak Time | Resulting Texture |
|---|---|---|---|
| TVP / Soya Chunks | 1:1 (volume) | 10–20 minutes | Fluffy but firm |
| Bob’s Red Mill TVP® | ~¾ cup water to 1 cup TVP | 5–10 minutes | Tender and springy |
2. Chop or Pulse
- Knife Method: Finely slice with a sharp chef’s knife to break the rehydrated chunks into smaller, meat-like bits without pureeing.
- Food Processor: Pulse in short bursts (4–6 pulses), scraping down sides as needed, until pieces resemble ground meat—over-processing leads to a pasty consistency.
3. Combine Dry Ingredients
- Well Technique: In a large mixing bowl, whisk together your chosen flour binder (all-purpose or chickpea), spices (Sichuan pepper, chili, coriander), aromatics (ginger, garlic), salt, and bouillon powder.
- Even Distribution: Using a wire whisk or spatula ensures uniform spice coverage and prevents clumps, key for consistent flavor in every bite.
4. Incorporate Liquids
- Oil & Umami: Drizzle in vegetable oil, soy sauce (or tamari), and then start adding water (or plant milk) in a slow, steady stream into the well of dry ingredients.
- Gradual Hydration: Stir continuously as you pour—this bassinage-inspired approach lets you achieve the target consistency (similar to bread dough hydration) without overshooting, yielding a smooth, cohesive mixture that’s easy to knead and shape.
- Final Texture Check: The dough should hold together when pressed in your palm, with no visible dry pockets or pooling liquid. If it feels too stiff, add 1 Tbsp water; if too wet, sprinkle in a bit more flour.
With these steps, you’ll have a perfectly hydrated, well-seasoned, and easily moldable Veg Juma dough—an essential foundation for rolling out authentic, hand-shaped Bhutanese sausages without any specialized equipment.
Read my other recipes as well: How to make Eggless Pancake Recipe
Hand-Kneading & Shaping Techniques
In crafting Veg Juma by hand, four precise steps ensure your plant-based sausages hold together beautifully and cook with an irresistible sear: vigorous kneading to develop cohesion and “gluten” network, exact portioning for consistent weight and length, gentle rolling into uniform links, and subtle texturing to boost surface area for browning.
Below, each technique is outlined with the key “why” and “how,” supported by industry standards and best practices.
1. Initial Knead
Use your palms to press, stretch, and fold the dough for 5–7 minutes until it becomes smooth, elastic, and cohesive—this develops the protein network that binds plant proteins just as traditional kneading builds gluten structure in bread.
If you’re already set up for grinding or mixing, you can continue kneading by hand in your mixing bowl, pushing and folding the dough until it pulls into a sticky but manageable mass.
2. Portioning
For even cooking and a professional look, divide the dough into 60 g pieces (about the size of a standard thin sausage link). At this weight, most sausages measure roughly 10–12 cm long—ideal for turning in a pan or arranging on a platter.
| Portion Weight | Approx. Length | Notes |
|---|---|---|
| 60 g | 10–12 cm | Standard thin sausage size |
| 80 g | 15 cm | Heftier bratwurst style |
3. Rolling & Shaping
Take each 60 g piece and, using lightly oiled palms, roll it between your hands into a cylindrical link about 10 cm long, tapering the ends ever so slightly to mimic classic sausage form. Short, confident strokes yield a tight surface, while gentle pressure prevents air pockets—no special machinery required.
4. Texturing
Before cooking, press gently along each link with the tines of a fork (or your fingertips) to create shallow ridges—these increase surface area for a crisp, caramelized crust and enhance the traditional look of hand-made sausages. This simple texturing trick also helps the sausage absorb oil and seasonings more evenly when pan-frying.
By mastering these four steps—kneading for cohesion, precise portioning, hand-rolling links, and creating rustic ridges—you’ll achieve Veg Juma that holds together, cooks evenly, and boasts that authentic Bhutanese sausage charm, all without a machine.
Cooking Methods
In crafting Veg Juma, you have two reliable cooking methods—steaming for a tender, evenly cooked interior, or pan-frying for a crisp, caramelized crust.
While many vegan sausage recipes call for steaming times of 20–40 minutes to fully set dense seitan or bean-based links, our lean, 60 g TVP-based Juma links require just 12–15 minutes in a steamer to reach a safe 74 °C and springy texture.
For a golden-brown finish, pan-frying over medium heat crisps them up in 8–10 minutes, comparable to the 6 minutes recommended for Field Roast sausages. Both methods deliver authentic Bhutanese Juma flavor without specialized equipment.
Steaming Method
Steaming gently cooks Veg Juma links through moist heat, preserving tenderness and ensuring an even internal temperature.
- Prepare the Steamer: Fill a pot with 2–3 cm of water. Bring to a rolling boil.
- Arrange the Links: Place each 60 g Juma link on a lightly oiled steaming rack or in a steamer basket, ensuring they don’t touch for uniform airflow.
- Steam Time: Cover and steam for 12–15 minutes—just until links are firm, springy to the touch, and no longer doughy in the center.
- Rest: Remove from heat and let sit, covered, for 2 minutes to redistribute juices.
| Source | Steaming Time | Notes |
|---|---|---|
| Veg Juma (TVP links, 60 g) (this recipe) | 12–15 minutes | Optimized for small, lean TVP sausages |
| Homemade Vegetarian Sausages (Tales Shed) | 20 minutes | Standard veggie sausage, larger diameter |
| Vegan Italian Seitan Sausages | 40 minutes | Dense seitan logs require extended steaming for full firmness |
| Loving It Vegan – Basic Vegan Sausages | 20 minutes | Simple bean-based vegan links |
| Viedelavegan – Plant-Based Sausages | 35 minutes | Hearty vegan sausage wrapped in foil |
Pan-Frying Method
Pan-frying adds flavor through Maillard browning, giving Veg Juma a crisp exterior and rich aroma.
- Heat the Pan: Add 1–2 Tbsp neutral oil (canola, sunflower) to a non-stick or cast-iron skillet. Warm over medium heat until shimmering.
- Sear the Links: Gently place sausages in the pan, leaving space between them.
- Cook Time: Turn every 2 minutes, allowing each side to develop a deep golden-brown crust over a total of 8–10 minutes.
- Internal Check: Press lightly—sausages should feel springy, with no soft or gummy center.
| Source | Pan-Fry Time | Notes |
|---|---|---|
| Veg Juma (this recipe) | 8–10 minutes | Medium heat for even browning |
| Field Roast Sausages (Wicked Kitchen) | ~6 minutes | Turn for char marks on all sides |
| Vegan Veggie Bratwurst (Elavegan) | 7–10 minutes | Brush lightly with oil; flip every minute |
| Tales From The Kitchen Shed | 10 minutes | Post-steam pan-fry for additional color and texture |
| Reddit Vegan Sausages (Th3seViolentDelights) | 5 minutes | Quick fry for light caramelization after steam |
By choosing steaming, you’ll get tender, uniformly cooked Juma links perfect for stuffing into buns or slicing into stews. Pan-frying delivers an irresistible crust and toasty aroma, ideal for serving alongside spicy chutneys or traditional Bhutanese red rice.
Both methods require no special equipment—just a steamer or skillet and a watchful eye. Enjoy your hand-crafted, machine-free Veg Juma!
Visual Cues for Doneness
Visual cues are your most reliable guide when cooking Veg Juma without a thermometer: an even, light-golden exterior signifies proper Maillard browning and heat penetration, a firm, springy texture confirms the interior has set without any gummy center, and a toasty, spice-laden aroma—borne of caramelized garlic, ginger, and Sichuan pepper—signals that flavor compounds have fully developed.
At a glance, use this quick reference:
| Cue | Indicator | Details |
|---|---|---|
| Color | Light golden brown | Even browning; no raw-pink spots. |
- Uniform Coverage: Ensure the entire link displays an even color; any pale or pinkish areas suggest undercooking and should be addressed before serving.
- Interior Check: Slice a small piece—if the inside shifts from pale beige to a consistent tan without raw pockets, the links are done.
- Oxidation Note: Similar to meat turning from pink to brown as myoglobin oxidizes, TVP-based sausages should mimic this visual transition by going from a pale dough to golden-brown skin.
Texture
- Springiness Test: Properly cooked Veg Juma will feel firm and spring back when gently pressed, indicating that the binders and proteins have set correctly.
- No Gummy Center: A gooey or pasty interior means insufficient cooking or imbalance in moisture—ideal dough yields a cohesive, slightly elastic bite.
- Moisture Retention: Like cooked and smoked sausages that retain moisture through impervious casings, these links should hold their juices without becoming mealy or dry.
- Spice Infusion: A well-cooked Veg Juma releases the fragrant bouquet of ginger, garlic, and Sichuan pepper, giving a clear olfactory cue that the spices have melded into the dough.
By relying on these visual and sensory indicators instead of specialized tools, you’ll consistently achieve perfectly cooked, machine-free Veg Juma with a golden crust, springy bite, and irresistible aroma every time.
Troubleshooting Common Issues
Even the most seasoned home cook can hit a snag when making machine-free Veg Juma—either the dough feels dry and falls apart, or it’s so wet that the links split during cooking. Fortunately, quick tweaks to moisture levels, binders, and a brief rest period can restore balance and ensure each sausage link holds together beautifully.
| Issue | Likely Cause | Visual/Sensory Cue | Quick Fix |
|---|---|---|---|
| Dry or Crumbly Texture | Insufficient liquid/fat; too much dry binder | Dough tears when handled; feels sandy | Add 1–2 Tbsp water or neutral oil, then knead until cohesive. To remedy this, drizzle in 1–2 Tbsp of water or a neutral oil (canola, sunflower), then knead vigorously until the dough forms a smooth, springy mass that holds its shape. The quickest fix is to stir in 1–2 Tbsp of extra flour (all-purpose or chickpea) until the mixture feels tacky but not wet |
Proper storage of Veg Juma is essential to maintain food safety, flavor, and texture. Refrigerate cooked Juma links in airtight containers at or below 4 °C for up to 3 days to minimize bacterial growth and preserve moisture.
For longer-term storage, freeze uncooked links at −18 °C, ideally for no more than 1–2 months, using tray-freezing followed by sealed freezer bags to prevent sticking and freezer burn.
Refrigeration
- Container & Temperature: Transfer cooked Veg Juma links into a clean, airtight container and refrigerate at ≤ 4 °C immediately after cooling.
- Shelf Life: Consume within 3 days (up to 4 days at most) for optimal safety and quality; discard any links showing off odors, sliminess, or discoloration.
- Reheating: Gently reheat by pan-frying in a lightly oiled skillet over medium heat until sizzling and warmed through (about 5–8 minutes), or steam for 5–7 minutes until piping hot—both methods restore juiciness and texture without drying.
Refrigeration Summary Table
| Parameter | Details |
|---|---|
| Temperature | ≤ 4 °C |
| Container | Airtight (plastic or glass) |
| Maximum Shelf Life | 3 days (up to 4 days) |
| Reheat Options | Pan-fry (5–8 min) & Steaming (5–7 min) |
Freezing
- Preparation: Lay uncooked Veg Juma links in a single layer on a baking tray; freeze for 1–2 hours until firm to prevent sticking.
- Packaging: Once solid, transfer links into labeled, freezer-safe bags or containers, pressing out excess air to reduce freezer burn.
- Shelf Life: Store at −18 °C for up to 2 months for best flavor and texture; quality may decline after 2 months, but remains safe beyond this time if consistently frozen.
Freezing Summary Table
| Parameter | Details |
|---|---|
| Freezer Temperature | ≤ −18 °C |
| Initial Freeze (Tray) | 1–2 hours |
| Packaging | Freezer bag/container, remove air |
| Recommended Shelf Life | 1–2 months |
With these storage and preservation guidelines, your homemade Veg Juma will stay fresh, flavorful, and safe, whether enjoyed within days or months after preparation.
Serving Suggestions & Pairings
Here are three authentic Bhutanese and Asian pairings that elevate Veg Juma into a balanced, flavorful meal: nutty Bhutanese Red Rice soaks up spice and adds fiber-rich texture; creamy, fiery Ema Datshi provides classic chili–cheese contrast; and a lineup of bold Asian condiments—hot Japanese karashi mustard, aromatic chili oil, and Bhutan’s own sha ema chili paste—lets you customize heat, umami, and pungency to taste.
Bhutanese Red Rice
- Staple Side: This semi-milled japonica rice cooks in just 20 minutes to a soft, slightly sticky texture with an earthy, nutty flavor that balances Veg Juma’s spices.
- Nutrition & Texture: High in dietary fiber and antioxidants, plus minerals like iron and magnesium, red rice stabilizes blood sugar and adds chewy bite to each mouthful.
Ema Datshi (Chili Cheese Stew)
- Authentic Accompaniment: Bhutan’s national dish combines fresh “sha ema” chilies with rich yak or cow cheese in a savory stew, creating a creamy counterpoint to Juma’s firmer texture.
- Flavor Contrast: The tangy, chili-laced broth tempers the sausage’s heat and adds mouthwatering umami, making every bite of Veg Juma even more satisfying.
Asian Condiments for Extra Heat & Umami
| Condiment | Origin | Flavor Profile | Usage |
|---|---|---|---|
| Karashi (Japanese Mustard) | Japan | Sharp, sinus-clearing heat (like wasabi) | Dabbing or mixing into mayo for a spicy dip |
| Chili Oil (Rāyu) | China/Japan | Toasty, nutty heat with aromatic depth | Drizzle over Juma, rice, or use as dipping sauce |
| Sha Ema Chili Paste | Bhutan | Earthy, mild pungency of Capsicum annuum | Stir into Ema Datshi broth or spread on Juma |
By pairing Veg Juma with these staples and condiments, you’ll create a vibrant, nutrient-rich feast that honors Bhutanese tradition while giving you full control over heat, texture, and flavor. Enjoy experimenting and share your homemade Juma results with us!
Nutritional Benefits
Here’s how Veg Juma stacks up nutritionally—offering a powerhouse of plant protein, minimal fats, and total flexibility to suit any health-focused diet.
- Protein Powerhouse: With 52–54 g of protein per 100 g, soya chunks rival or exceed many animal-based proteins, supporting muscle repair and satiety for vegetarians and vegans.
- Low-Fat Profile: At only 1.4 g of total fat per 100 g, Veg Juma is dramatically leaner than traditional pork sausages, which contain 26.5 g of fat (including 8.8 g saturated fat) per 100 g.
- Customizable Nutrition: Because you control every ingredient, you can dial sodium down (soya chunks have just 0.1 g sodium per 100 g versus 636 mg in pork sausage), adjust spice levels from mild to fiery, and swap binders or flours to suit gluten-free or low-carb plans.
High Plant-Protein
Soya chunks deliver a complete amino acid profile and pack 52–54 g of protein per 100 g—outstripping 100 g of chicken breast (31 g) and equaling or exceeding many red meats. This makes Veg Juma ideal for vegetarian and vegan diets, ensuring you meet daily protein targets for muscle maintenance, recovery, and overall satiety.
Low in Fat
With only 1.4 g total fat (0.5 g saturated) per 100 g, Veg Juma is a heart-healthier choice compared to pork sausage, which averages 26.5 g total fat and 8.8 g saturated fat per 100 g. This drastic reduction in saturated fat can help lower LDL (“bad”) cholesterol and support cardiovascular wellness when incorporated into a balanced diet.
Customizable for Health Goals
Because you DIY each ingredient in Veg Juma, you can:
- Control Sodium: Opt for low-sodium soy sauce or omit bouillon to keep sodium under 0.1 g per 100 g—vastly less than the 636 mg in conventional pork sausage.
- Adjust Spice Level: Tweak chili, Sichuan pepper, or ginger quantities to suit mild to ultra-spicy preferences without altering core nutrition.
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Main Tips
- Hydration Precision: Maintain a 1:1 volume water-to-TVP ratio for ideal moisture.
- Binder Balance: Adjust flour ± 1 Tbsp to fix dough consistency immediately.
- Rest & Relax: Always rest shaped links 5 minutes—binders hydrate for crack-free cooking.
- Flavor Depth: Toast spices briefly in oil before mixing dry ingredients to intensify aroma.
- Serve Hot: Enjoy Juma fresh off the heat; textures soften on standing.
FAQs
1. What makes TVP ideal for Veg Juma?
TVP (soya chunks) offers 52 g protein per 100 g, a meat-like chew, and neutral flavor that absorbs spices—perfect for replicating Juma’s texture.
2. Can I shape links in advance?
Yes—after shaping, rest links 5 minutes for binder hydration, then refrigerate ≤ 24 hours before cooking, or freeze for longer storage.
3. How do I prevent splitting during cooking?
Ensure dough consistency is tacky, not wet; if links split, stir in 1–2 Tbsp flour and rest 5 minutes before steaming or frying.
4. Is Veg Juma gluten-free?
Use chickpea flour instead of all-purpose flour and tamari instead of soy sauce to create a gluten-free version.
5. What are best reheating methods?
Pan-fry at medium heat for 5–8 min or steam for 5–7 min—both restore texture without drying out the links.
