Chickpea Based Vegan Sausage Links with Sage

Prep Time 25

Cook Time 45

Total Time 1 10

Course Brunch, Main Course, Side Dish

Cuisine European, Western

Servings 8 sausage links

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.

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.

In a large bowl, combine the vital wheat gluten, breadcrumbs, garlic powder, smoked paprika, fennel seeds, black pepper, and salt.

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.

Divide into 8 portions, rolling each into sausage links about 4–5 inches long. Wrap tightly in parchment paper and then foil.

Place wrapped links in a steamer and cook for 35 minutes. This process sets the texture, ensuring they hold their shape.

Let cool slightly, unwrap, and pan-fry in a little oil for 3–4 minutes per side until crisp and golden.

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.