Chickpea Breakfast Sausage
This breakfast sausage recipe is vegan, made from whole foods and it's darn delicious! It is made with a variety of veggies as well as chickpeas and some staple sausage seasonings. It all comes together very quickly in the food processor. They can be baked or air fried and store great in the freezer for an easy weekday meal prep!
Chickpea Breakfast Sausage Recipe | 12 Servings
Ingredients
- 1 can of chickpeas drained and rinsed
- 1 cup of oats (divided in half)
- 1/2 onion diced
- 1/2 cup walnuts
- 1/4 cup nutritional yeast
- 2 tbsp flax seed
- 1/2 onion diced
- 2 tbsp tamari or soy sauce or coconut aminos
- 2 tbsp maple syrup or coconut sugar
- 1 tbsp minced garlic
- 1 tbsp apple cider vinegar
- 1 tsp vegan Worcestershire sauce
- 1 tsp liquid smoke
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried fennel seeds
- 1/2 tsp red pepper flakes
- 1/2 tsp salt (optional)
Directions:
1. Preheat oven to 400 degrees and line a baking tray with parchment paper
2. Dice and sauté the onion over medium heat using a tbsp of water to deglaze the pan and caramelize the onions
3. Once onions are softened add the spices, salt and fennel to the onions and stir for 1-2 minutes until fragrant
4. Then, deglaze the pan with the wet ingredients, tamari, maple syrup, vinegar, liquid smoke and Worcestershire
5. Stir for 1-2 mins and reduce to low
6. Next, in a food processor or high speed blender, add 1/2 cup of the oats, the walnuts, flax seed and the nutritional yeast
7. Pulse on low until the walnuts and oats are ground to a powder
8. Next add the chickpeas and the onion mixture and pulse until mostly smooth
9. Lastly, add in the remaining (1/2 cup) of oats and pulse to combine
10. Wet your hands and scoop the mixture into about 2tbsp balls and flatten into disks, this will make 6-8 sausages depending on the size
11. Bake for 20 minutes, then flip over and bake for another 15 minutes, let cool slightly and enjoy!
Note: You can freeze these for an easy breakfast addition! (just wrap in parchment, tin foil or use a tightly sealed container)