This breakfast sausage recipe is vegan, made from whole foods and it’s darn delicious!
Chickpea Breakfast Sausage
Ingredients
– 1 can of chickpeas drained and rinsed
– 1 cup of oats (divided in half)
– 1/2 onion diced
– 1/2 cup walnuts
– 1/4 cup nutritional yeast
– 2 tbsp flax seed
– 1/2 onion diced
– 2 tbsp tamari or soy sauce or coconut aminos
– 2 tbsp maple syrup or coconut sugar
– 1 tbsp minced garlic
– 1 tbsp apple cider vinegar
– 1 tsp vegan Worcestershire sauce
– 1 tsp liquid smoke
– 1 tsp onion powder
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp dried fennel seeds
– 1/2 tsp red pepper flakes
– 1/2 tsp salt (optional)
Directions
1. Preheat oven to 400 degrees and line a baking tray with parchment paper
2. Dice and sauté the onion over medium heat using a tbsp of water to deglaze the pan and caramelize the onions
3. Once onions are softened add the spices, salt and fennel to the onions and stir for 1-2 minutes until fragrant
4. Then, deglaze the pan with the wet ingredients, tamari, maple syrup, vinegar, liquid smoke and Worcestershire
5. Stir for 1-2 mins and reduce to low
6. Next, in a food processor or high speed blender, add 1/2 cup of the oats, the walnuts, flax seed and the nutritional yeast
7. Pulse on low until the walnuts and oats are ground to a powder
8. Next add the chickpeas and the onion mixture and pulse until mostly smooth
9. Lastly, add in the remaining (1/2 cup) of oats and pulse to combine
10. Wet your hands and scoop the mixture into about 2tbsp balls and flatten into disks, this will make 6-8 sausages depending on the size
11. Bake for 20 minutes, then flip over and bake for another 15 minutes, let cool slightly and enjoy!
Note: You can freeze these for an easy breakfast addition! (just wrap in parchment or tin foil)
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