Herbed Chickpea Veggie ‘Sausages’ using our Extra Fine Almond Flour, Smoked Paprika and Mixed Herbs

With warm weather comes the desire to be by the BBQ which is why we’ve created these meat free, gluten free vegetable based ‘sausages’ to encourage you to dust off that BBQ and get those coals burning.

Makes 4-6 sausages

1 small onion

2 cloves garlic

2 cups cooked chickpeas (approx 1 cup dried)

1 cup chopped white or chestnut mushrooms (approx. 2 cups whole)

4 sun-dried tomatoes

1/2 cup extra fine almond flour 

3 tbs tamari soy sauce or liquid aminos

1 tsp mixed herbs

1/2 tsp smoked paprika

A generous sprinkle of salt and pepper (or more to taste)

1 tsp xantham gum*

*others flours that would likely work are oat and brown rice flour. Xantham gum is a key ingredient as it helps bind and reduce the crumbliness.

Finely chop (or a use a food processor) the onion, garlic, sun dried tomatoes and mushrooms. Sauté for 4-5 minutes and the drain the excess liquid using a nut milk bag/cheesecloth or fine sieve. Mash all ingredients together using a fork/potato masher or pulse in a food processor-you want to end up with a coarse mix-no big lumps but not totally smooth either.

Divide into 4-6 pieces and form sausage shapes with your hands.