I am by no means a vegetarian or vegan. I do, however, like to enjoy vegan and/or vegetarian dishes every now and again.
Sausages and wieners are pretty hard to replicate as far as texture goes - in my opinion. They are usually just too funky for me. This recipe though.... I really like the texture and the flavor is pretty tasty too. I made them a bit smaller - like breakfast sausage size - but when I make then again I'm going to make them the size of a hot dog wiener so I can try it on a bun like a hot dog.
This recipe makes a good amount - I believe 21 smallish sausages - and, once steamed, they freeze beautifully.
- 2 cans (540 ml each) chickpeas (garbanzo beans), rinsed & drained
- 2 Tbsp tomato paste
- 3/4 cup potato starch
- 3 Tbsp vegetable bouillon powder
- 1/4 cup water
- 2 Tbsp soy sauce
- 1/2 tsp liquid smoke
- 2 Tbsp olive oil
- 2 Tbsp onion powder
- 1 tsp garlic granules (or 2 cloves minced garlic)
- 1 tsp paprika
- 1 tsp oregano
- 1/4 tsp black pepper
- In a food processor or blender, process chickpeas until smooth paste. Note - this can take some time as you have to keep stopping and scraping the sides, just be patient. :)
- When smooth, scrape into a mixing bowl. Add in the tomato paste and potato starch.
- In another mixing bowl, mix together the remaining ingredients.
- Stir all the ingredients together in one bowl. Pinch off some of the mixture and form into a sausage shape. I made mine about the size of a large finger. Repeat until all the mixture is used up.
- Take a piece of plastic wrap and wrap each sausage - leaving enough on each end to twist up like a candy wrapper. (See photo below for clarity)
- Place sausages in a double boiler (or steamer) and steam for 20 minutes. Be sure to only cook them in a single layer at a time - I had to do 3 separate steaming batches. (FYI - remember to check the double boiler/steamer that the water in the bottom has not evaporated off in between cooking the sausages)
- After 20 minutes, remove from the double boiler (or steamer) and let cool. When cool enough to handle, gently remove the plastic wrap.
- Place in fridge until ready to eat. They are good in the fridge for 3 or 4 days BUT can be frozen in an airtight container for much longer.
- When ready to eat - you can BBQ them or fry them in a pan. They hold together wonderfully.
- I fried a big pan of onions and mushrooms first......
- Then cooked my sausages in a nonstick pan until heated through. I didn't add any extra oil but you certainly can add a little if you like.
- Then I served the sausages on top of the caramelized onions.
- They look like "real" sausages, don't you think? (FYI - the larger sausages on the end are another experiment of mine. They are vegetarian sausages, not vegan, and I will post the recipe for those once I tweak the recipe a bit!)