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)
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.
2 ways to cook them
Baked in the oven for approx 25 minutes until golden. The result was a drier sausage compared to our second suggestion
Wrapped tightly in foil and then steamed for 20 minutes. Allowed to cool (you could also freeze them at this stage) and then Grilled/BBQ’d/Panfried for approx. 10minutes to finish off. This is the recommended method for the best texture.
GRAB THE INGREDIENTS