These Chickpea Vegan Sausages are herby and delicious. Packed with plenty of protein, healthy fats, and a shot of adaptogenic ashwagandha.
Equipment
- A bullet-style blender or a food processor
Ingredients
- 1 cup/250ml cold water
- 1 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp baking powder
- 1/4 tsp garlic granules
Method
- Place all the ingredients, except for the coconut oil, into a bullet-style blender or food processor and blend until smooth.
- Heat the coconut oil in a non-stick pan on a low heat until melted. Pour in the batter and using a silicone spatula stir the mixture continuously until it comes together into a paste-like consistency and then a soft, sticky dough. If you can fold the dough on top of itself and it shines when pressed with a spatula it is ready. Remove the dough and leave to cool for 2 minutes.
- Divide into 4 equal pieces, lightly grease your hands with a little coconut oil, then roll the dough into sausage shapes. Serve immediately or place under a grill until dry and crisp on the outside.
Print
Click to enlarge
