Adaptogenic Chickpea Vegan Sausages

Adaptogenic Chickpea Vegan Sausages
Vegan, Vegetarian, Dairy Free
Store in an airtight container in the refrigerator for up to 3 days.

These Chickpea Vegan Sausages are herby and delicious. Packed with plenty of protein, healthy fats, and a shot of adaptogenic ashwagandha.

  • A bullet-style blender or a food processor


  1. Place all the ingredients, except for the coconut oil, into a bullet-style blender or food processor and blend until smooth.
  2. 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.
  3. 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.


  • Please note that these sausages cannot be fried in a pan as they will soften rather than go crisp. Only heat under a grill or in the oven. 
  • Ashwagandha is an ayurvedic herb with a long history of traditional use. Please consult a herbal or ayurvedic practitioner before taking Ashwagandha.
Adaptogenic Chickpea Vegan Sausages Adaptogenic Chickpea Vegan Sausages

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22 January 2020 - 4:25pm