Think you can’t eat sausage with peppers and onions because you’re vegan? Think again! This vegan chickpea sausage with peppers and onions recipe will satisfy any cravings you have for sausage with peppers and onions.
The fennel gives this vegan sausage the taste you’ll find in Italian sausage. The red pepper flakes will give you just a hint of heat. You’ll get all of the flavor of Italian sausage with none of the fat and less calories.
You can also make your own breadcrumbs, tahini paste, vegan Worcestershire sauce and vegetable stock for this vegan sausage recipe. We have included links to the recipes for all.
Chickpea sausage with peppers and onions recipe ( Original version from the Vegan Version blog – Lee Khatchadourian-Reese)
Ingredients for the sausage:
1 cup vital wheat gluten
1/2 cup plain breadcrumbs (make your own breadcrumbs)
1 tsp. red pepper flakes
1-1/2 Tbsp. fennel seed
2 tsp. dried parsley flakes
2 tsp. dried crushed basil
2 tsp. dried crushed oregano
salt and pepper, to taste
1 can (15 ounces) chickpeas, drained and rinsed
1 jar (10 ounces) roasted red peppers, drained
2 Tbsp. garlic, minced
2 Tbsp. tahini paste (make your own tahini paste)
1 Tbsp. vegan Worcestershire sauce (make your own vegan Worcestershire sauce)
1/2 to 1 cup vegetable stock (make your own vegetable stock)
Salt and pepper to taste
In a food processor add the dry ingredients (vital wheat gluten, bread crumbs, red pepper flakes, parsley, oregano, basil, fennel and salt and pepper). Pulse lightly several times to combine. Add the wet ingredients to the dry ingredients (chickpeas, roasted red peppers, garlic, tahini paste, Worcestershire, and 1/2 cup vegetable stock). Pulse lightly several times to combine. If the mixture is too dry, add more vegetable stock slowly, a few tablespoons at a time. The mixture should should not be too wet, but able to be molded.
Roll into basic sausage shapes, in the size of your choosing, and wrap them tightly in foil sealing the ends in the way tootsie rolls are wrapped.
In a large stock pot, add a few inches of water and bring to a boil. Reduce heat to low, add wrapped sausages to the pot, cover and steam for two hours over low heat. Be sure to check the water often to ensure the pan does not become dry.
Remove the pot from the heat. Allow sausages to cool for a few minutes before unwrapping. Yield: approximately 4 sausages
For the peppers and onions:
1 large orange bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 medium sweet or red onion, thinly sliced
1 Tbsp. olive oil
salt and pepper to taste
Heat the olive oil in a medium saute pan. Add the peppers, onions and salt and pepper. Saute until soft.
Rachael’s Recipe Notes:
Before serving the sausages, saute them in a little bit of olive oil in order to allow them to caramelize a little bit.