One of the most consumed processed meat in diet is sausage. Predicted to reach gigantic demand by 2050, the low resource of meat is one of the obstacles to actualize it. Moreover, although there are wide variety of sausages, we can't deny that boredom is one of consumers behavior. This could be a momentum for food developer to initiate a step in improving eating habits: rich in nutritional and/or functional terms. To provide consumers with novel plant-based sausage while also providing food diversification, microalgae Spirulina and Chlorella could be used. Both contain high protein, amino acids, and natural sources of vitamins, making them provide many benefits towards human's health. These microalgae powder can be combined with soy protein isolate, and other ingredients to make a vegan sausage. Studies were identified through systematic review and CIE (Communication, Information, Education) to approach. The process started with soy protein isolate and gluten soaked in cold water, the ingredients were mixed, batters were pulled into hydraulic piston-type stuffer, impermeable cellulose casings, and twisted-tied manually, stored, cooked, and cooled. However, this global trend is not familiar to Indonesians, so education is needed to introduce other alternative functional foods. Thus, the purpose of this study was to examined vegan trends toward people needs for novelty in meat-based food while also introduced them with education. This method is useful to overcome issues about knowledge of microalgae as processed meat substitute and healthy lifestyles in food security programs that still relatively low. [ABSTRACT FROM AUTHOR]