Chickpea Veggie Sausages | Recipe

Finding Veggie sausages has been quite challenging recently, but as luck would have it, you can make your own. It is oh so easy.

This recipe is so versatile, so you can add whatever spices you like and it’ll really change the flavour. I’ve even used it to make Vegetarian Pepperoni for pizza.

Anyway, today I’ll show you how to make a basic chickpea sausage. There are a little softer than your traditional sausage but they taste amazing with a bit of tomato ketchup in some white bread or just as part of a breakfast with some of our amazing Tattie Scones.


  • 1 Tin Chickpeas
  • 100g Oats
  • 75g Flour
  • 20ml Olive Oil
  • 1 1/2 tsp Smoked Paprika
  • 1/2 tsp chopped Red Chilli
  • 1 1/2 tsp Garlic Powder (for stronger flavour)
  • 1 tsp onion powder
  • Mixed Herbs (I use whatever I have in the freezer which is usually fresh chopped basil, coriander, thyme)
  • 1 Tbs Tomato Ketchup
  • 1 Tsp Tomato Puree
  • 1 Tbs Maple Syrup

I’ve never really measured the ingredients out properly before, but the technique is to add it all together and put it in a blender. The mixture should be a dry enough to be able to pick up and shape into a sausage. If it is too sticky, add a little more flour. if it is too dry, add a little more oil.

You want to be able to pick it up and shape it easily into a sausage shape. Generally, I can make about 8 sausages out of this recipe. Although it depends on how big you want them to be.

Now the next part may not be possible unless you have a steamer. What you want to do is wrap the sausages individually in tin foil and then place them in the steamer. Once they are all in there, steam the sausages for 40 minutes. This gives them the lovely sausage looking skin and helps retain the shape.

If you are in a hurry you can skip this part and just fry them, but they won’t be quite as good.

Once you have steamed the sausages you can serve straight away, fry them if you like them a little crispier or store them in the freezer for frying another day.


Joe Anderson

Joe is a computer games and now food journalist. He loves to bake, cook and eat.

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