If there’s one thing that makes mornings feel cozy, it’s the smell of sizzling sausages wafting through the kitchen. But what if you’re skipping meat and still want that classic breakfast comfort? That’s where these chickpea-based vegan sausage links with sage come in. They’re hearty, satisfying, and bursting with flavor, making them perfect for anyone looking for savory vegan breakfast options. With a touch of sage, smoky paprika, and fennel seed, these sausages mimic the taste of traditional breakfast sausage recipes without relying on pork. Whether tucked inside a vegan breakfast sandwich, diced into a vegan breakfast burrito, or wrapped in puff pastry for vegan sausage rolls, this recipe will quickly become your go-to for easy vegan breakfast ideas.
Chickpea Based Vegan Sausage Links with Sage
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Brunch, Main Course, Side Dish
Cuisine European, Western
Food processor Makes blending the chickpeas easy. If unavailable, mash by hand with a potato masher.
Mixing bowls To combine wet and dry ingredients separately.
Measuring cups and spoons Precision ensures consistency.
Steamer basket or steamer pot Steaming sets the texture before pan-frying.
Parchment paper and foil (or silicone wraps) For shaping and holding the sausages during steaming.
Nonstick skillet or cast iron pan To achieve a golden-brown crisp exterior.
- Chickpeas 2 cups, cooked or canned, drained and rinsed: Nutty and protein-rich, these form the base of the sausages.
- Vital wheat gluten 1 cup: Provides elasticity and that seitan-like chewiness we expect in a vegan meat recipe.
- Breadcrumbs ½ cup, panko or homemade: Help bind the mixture and add structure.
- Olive oil 2 tablespoons: Adds richness to balance the lean texture of chickpeas.
- Soy sauce 2 tablespoons: Brings salty umami depth, mimicking pork sausage.
- Maple syrup 1 tablespoon: Offers just enough sweetness to balance the savory notes.
- Fresh sage 2 tablespoons, finely chopped: The key herb that makes these taste like authentic breakfast sausage.
- Garlic powder 1 teaspoon: For that familiar bold seasoning.
- Smoked paprika 1 teaspoon: Adds a subtle smokiness.
- Fennel seeds 1 teaspoon, lightly crushed: Essential for recreating the flavor of many pork breakfast sausage recipes.
- Black pepper ½ teaspoon: Mild spice to round out the seasoning.
- Salt 1 teaspoon: Enhances the overall flavor.
- Vegetable broth ½ cup: Provides moisture and helps the dough hold together.
Step 1: Blend the chickpeas
Add chickpeas, soy sauce, maple syrup, olive oil, and vegetable broth to a food processor. Pulse until mostly smooth with a few small chunks left for texture.
Step 2: Mix dry ingredients
In a large bowl, combine the vital wheat gluten, breadcrumbs, garlic powder, smoked paprika, fennel seeds, black pepper, and salt.
Step 3: Combine wet and dry
Add the chickpea mixture to the dry mix, then stir in fresh sage. Knead gently for 2–3 minutes until the dough is elastic but not overly tough.
Step 4: Shape the sausages
Divide into 8 portions, rolling each into sausage links about 4–5 inches long. Wrap tightly in parchment paper and then foil.
Step 5: Steam the sausages
Place wrapped links in a steamer and cook for 35 minutes. This process sets the texture, ensuring they hold their shape.
Step 6: Brown the sausages
Let cool slightly, unwrap, and pan-fry in a little oil for 3–4 minutes per side until crisp and golden.
Step 7: Serve
Enjoy immediately or use in your favorite vegan breakfast recipes. These links are perfect for vegan breakfast sausage patties if reshaped, or as a filling for vegan sausage rolls.
Pairings
- Classic plate: Pair with crispy hash browns, sautéed mushrooms, and roasted tomatoes for a savory vegan breakfast.
- Vegan breakfast sandwich: Add to an English muffin with dairy-free cheese and greens.
- Vegan breakfast burrito: Wrap chopped sausages with beans, rice, avocado, and salsa.
- Brunch platter: Serve alongside pancakes or waffles for a sweet-savory balance.
- Vegan breakfast meal prep: Store sausages in the fridge or freezer for quick weekday meals.
FAQs
1. Can I use chickpea flour instead of cooked chickpeas?
Yes, though the texture will be denser. Cooked chickpeas give a lighter, meatier feel.
2. What if I don’t have vital wheat gluten?
Without it, the sausages won’t have that chewy bite. Try oats or rice flour as a binder, but they’ll be softer.
3. Can these be baked instead of steamed?
Steaming is best for texture, but baking at 350°F for 25–30 minutes works if steaming isn’t possible.
4. Can I turn these into vegan breakfast sausage patties?
Absolutely. Just shape into flat patties and cook as directed. Perfect for a vegan breakfast sandwich.
5. Are these sausages kid-friendly?
Yes! You can adjust the spices to make them milder if serving to children.
