Easy Plant-Based Quinoa Chickpea Sausage Links to Enjoy ✨😋
Ingredients:
1 can (15 oz / 425g) chickpeas, rinsed and drained very well
1 cup cooked quinoa, cooled
1/2 cup (2 oz / 55g) breadcrumbs (GF if needed) or rolled oats
1/4 cup finely chopped onion, sautéed
2 cloves garlic, minced and sautéed
2 tablespoons nutritional yeast
1 tablespoon soy sauce or tamari
1 teaspoon poultry seasoning (or blend of sage, thyme, marjoram)
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 tablespoon psyllium husk powder or 1 flax egg (for binding)
Directions:
1. Sauté onion and garlic until soft, let cool. Prepare flax egg if using.
2. In a large bowl, mash the chickpeas well with a fork or potato masher.
3. Add the cooked quinoa, breadcrumbs/oats, sautéed onion and garlic, nutritional yeast, soy sauce, poultry seasoning, smoked paprika, and black pepper. Mix well.
4. Stir in the psyllium husk or flax egg until the mixture binds together. It should be firm enough to shape. Chill for 15 minutes if needed.
5. Form the mixture into sausage link shapes or small patties.
6. Cooking options:
Bake: Place on a lightly oiled baking sheet at 375°F (190°C) for 20-25 minutes, turning halfway, until golden and firm.
Pan-fry: Cook in a lightly oiled skillet over medium heat for 4-5 minutes per side, until browned and heated through.
7. Serve hot as part of a breakfast, in sandwiches, or with your favorite sides.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Calories per Serving: approx 120-140 per sausage/patty | Number of Servings: Makes about 8-10 sausages/patties
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