Vegan Chickpea Sausages #vegan #dinner

I am in no way, shape or form a veggie lover or vegetarian. I do, notwithstanding, as to appreciate veggie lover and additionally vegan dishes from time to time.

Hotdogs and wieners are really difficult to duplicate the extent that surface goes - as I would see it. They are generally just unreasonably out of control for me. This formula though.... I truly like the surface and the flavor is truly delectable as well. I made them somewhat littler - like breakfast hotdog measure - however when I make on the other hand I'm going to make them the size of a frank wiener so I can give it a shot a bun like a sausage. This formula makes a decent sum - I accept 21 smallish wieners - and, when steamed, they solidify wonderfully.

Also try our recipe hJamaican Jerk Cauliflower

This recipe makes a good amount - I believe 21 smallish sausages - and, once steamed, they freeze beautifully. So delicious and easy to make.

Ingredients

• 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

Instructions

1. 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.
2. When smooth, scrape into a mixing bowl. Add in the tomato paste and potato starch.
3. In another mixing bowl, mix together the remaining ingredients.
4. 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. 
5. Take a piece of plastic wrap and wrap each sausage - leaving enough on each end to twist up like a candy wrapper.
6. 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)
7. After 20 minutes, remove from the double boiler (or steamer) and let cool. When cool enough to handle, gently remove the plastic wrap. 
8. 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. 
9. When ready to eat - you can BBQ them or fry them in a pan. They hold together wonderfully. 
10. I fried a big pan of onions and mushrooms first......
11. Then I served the sausages on top of the caramelized onions. 

Read more our recipe : Mini Corn Dog Muffins

Source : https://bit.ly/2KZ4pT5