Chickpea breakfast sausages

By Heather Lawless
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Vegan sausages are the perfect savory side kick to any breakfast. They also pack a protein punch, so they’re great for lunchboxes too. Xanthan Gum may sound like a scary ingredient, but it’s actually just a thickening agent produced by fermenting sugars. Still sounds scary? Feel free to leave it out but be extra gentle when frying the sausages so they don’t crumble or fall apart. 

SERVES
6
 TO
9
TOTAL TIME

Ingredients

  • 1 cup crumbled tempeh
  • 1/2 cup chickpeas, canned or cooked
  • 1/4 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon jalapeno pepper, minced
  • 1 teaspoon organic brown sugar
  • 1 teaspoon smoked sea salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup nutritional yeast
  • 1 teaspoon xanthan gum
  • 1.5 teaspoon fennel, crushed
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil

Directions

  1. Add all ingredients except olive oil to a food processor. Pulse until well combined. Remove and shape into mini sausages, approx three inches long and a half inch in diameter.
  2. Wrap each sausage in a small piece of foil. Steam for 10-15 minutes (we use the steamer on our rice cooker, but you can use a pot steamer as well). Place in fridge for one to two hours, or up to 24 hours.
  3. When ready to eat, heat olive oil in a skillet. Working in batches, fry each sausage for three to five minutes, turning often until golden brown on all sides. Serve immediately.

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