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Chickpea Based Vegan Sausage Links with Sage

Delicious homemade vegan sausage links made with chickpeas and fresh sage, packed with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Chickpeas, cooked or canned, drained and rinsed Nutty and protein-rich base of the sausages.
  • 1 cup Vital wheat gluten Provides elasticity and chewiness.
  • ½ cup Breadcrumbs, panko or homemade Helps bind the mixture and add structure.
  • 2 tablespoons Olive oil Adds richness to balance the lean texture.
  • 2 tablespoons Soy sauce Mimics pork sausage with salty umami depth.
  • 1 tablespoon Maple syrup Balances the savory notes with sweetness.
  • 2 tablespoons Fresh sage, finely chopped Key herb for authentic sausage flavor.
  • 1 teaspoon Garlic powder Adds familiar bold seasoning.
  • 1 teaspoon Smoked paprika Adds subtle smokiness.
  • 1 teaspoon Fennel seeds, lightly crushed Essential for recreating traditional sausage flavor.
  • ½ teaspoon Black pepper Provides mild spice.
  • 1 teaspoon Salt Enhances overall flavor.
  • ½ cup Vegetable broth Provides moisture for the dough.

Method
 

Preparation
  1. Blend the chickpeas in a food processor until smooth.
  2. In a bowl, mix vital wheat gluten, breadcrumbs, garlic powder, smoked paprika, fennel seeds, black pepper, and salt.
  3. Combine the blended chickpeas, olive oil, soy sauce, maple syrup, and vegetable broth into the dry mixture and stir until it forms a dough.
  4. Take small portions of the mixture and roll them into sausage links.
Cooking
  1. Place the sausage links in a steamer basket and steam for 30 minutes.
  2. Heat a skillet with a bit of oil and cook the steamed sausages until golden and crispy on the outside.
  3. Serve hot and enjoy your delicious vegan sausages!

Notes

These sausages can be served with various accompaniments such as scrambled tofu, in buns with sautéed onions, or tossed into pasta dishes. Store in an airtight container in the fridge for up to a week or freeze for up to three months.