Vegan Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 246 kcal | 12% |
| Fat | 18.6 g | 27% |
| of which saturates | 5.6 g | 28% |
| Carbohydrate | 7.4 g | 3% |
| of which sugars | 0.20 g | 0% |
| Fibre | 6.0 g | — |
| Protein | 9.6 g | 19% |
| Salt | 0.96 g | 16% |
Open Food Facts, ODbL, record updated 22 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water Vegetable Oil (Sunflower, Rapeseed) Shea Oil Concentrated Soya Protein Soya Protein Isolate Pea Fibre Coconut Oil Cornflour Stabiliser: E461, E401 Potato Flakes. Flavourings Rice Flour Chickpea Flour Salt Dextrose Colour: Beetroot Red Ground Black Pepper. Ground White Pepper. • Sage Spice Extracts (Black Pepper Nutmeg. Ginger). Sausages filled into vegetable based casings.
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetarian sausages”: 2.21 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.