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–+ servings

WFPB chickpea sausages

Catherine BarclayCatherine Barclay
A chef‑inspired, high‑protein chickpea sausage with bold savoury notes and a clean, modern profile. Perfect for elevating bowls, brunches, and weeknight classics with plant‑powered ease.
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Course Main Course
Servings 3 servings

Ingredients
  

  • 1 can chickpeas drained and rinsed
  • ½ cup rolled oats or oat flour
  • 2 tbsp ground flaxseed
  • 2 tbsp nutrional yeast
  • 2 tbsp tomato paste
  • 1 tbsp low-salt soy sauce or tamari
  • 1 tbsp maple syrup optional but helps with browning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mixed herbs
  • ½-1 tsp fennel seeds lightly crushed
  • ½ tsp black pepper
  • 2-4 tbsp water as needed

Serve with

Instructions
 

  • Add chickpeas, tomato paste, soy sauce, maple syrup, and 2 tbsp water to a food processor. Pulse until mostly smooth but still slightly textured.
  • Add oats, flaxseed, nutritional yeast, herbs, and spices. Pulse again until the mixture forms a thick dough.
    – If too dry, add water 1 tbsp at a time.
    – If too wet, add a little more oats.
  • Divide the mixture into 6–8 portions. Roll into sausage shapes or flatten into patties.
  • Air‑fry: 180℃ (350℉) for 12 minutes, turning halfway.
    Bake: 190℃ (380℉) for 20 minutes.
    Pan‑cook (oil‑free): Use a non‑stick pan on medium heat, browning all sides.
  • Let them cool for 5 minutes to firm up. They continue to set as they cool.
Keyword chickpea, Fiber rich, Fibre rich, no oil, plant-based, sausage, vegan, wfpb, wfpbnooil, wholefoods
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