I’m not big on vegan sausages, but I’d put that down to the fact that almost all of the ones I’ve come across contain gluten/wheat and if they don’t, they contain another ingredient I react to.
This recipe came to be while I was working on a recipe for something else (which I will tell you all about in good time). While these don’t mimic sausages in the traditional sense of being juicy and tender – and wrapped in sausage skin – they’re a good non-meat alternative, with the chickpeas giving a good protein boost.
These bad boys are best enjoyed as part of a big vegan breakfast – with scrambled tofu, avocado, homemade baked beans and grilled tomato.
Vegan sausages — that happen to be gluten-free and soy-free
Makes 4-8 sausages
1 can chickpeas, drained and rinsed
1 c raw cashews, blended well until almost dust
1/2 c brown rice flour
1/4 c nutritional yeast
2 tbsp tomato paste
2 tsp ground flax
2 tsp onion powder
1 tsp xanthan gum
1 tsp dried thyme
1/2 tsp fennel seeds
1/2 tsp sweet smoked paprika
Salt and pepper
Mash the chickpeas in a medium-sized bowl. Then add remaining ingredients and mix until well combined.
Divide mixture into four pieces and roll each piece into sausage shapes. Be patient and keep the mixture as tight as possible while shaping, coating your hands with some olive oil if they’re getting a bit crumbly in parts. Wrap each ‘sausage’ in baking paper then foil, twisting the ends.
Steam the sausages for around 30 minutes, then let cool slightly before unwrapping.
When ready to eat, place sausages on a cast iron pan and cook on each side for 1-2 minutes over a low-medium heat.
Kale Mary 