Chickpea Hemp Seed Sausages
Made with whole foods, these plant-based sausages are packed with flavor! Each sausage provides 6 grams of protein and 2 grams of fiber!
Servings: 20 sausages
Calories: 107kcal
Ingredients
- 1 15-ounce can pinto beans drained and rinsed
- 1 cup hemp seeds
- ½ cup + 2 tablespoons garbanzo bean flour
- 2 tablespoons ground flax seed or ground chia seed
- 1 tablespoon vegan Worcestershire or tamari for gluten-free alternative
- 2 tablespoons pure maple syrup
- 1 teaspoon liquid smoke optional
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons garlic powder
- 1½ teaspoons smoked paprika
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt & pepper
- ¼ teaspoon ground cayenne optional
- 1 tablespoon extra virgin olive oil
Instructions
- Start by bringing 1 cup of water to a boil. I like to use the microwave by warming the water for about 1-2 minutes in a glass measuring cup. Add the spices to the boiling water (starting with the vegan Worcestershire down to cayenne) and set aside.
- In a large bowl, combine 1/2 cup chickpea flour, 1 cup hemp seeds and 2 tablespoon of either ground flax or chia seed. Whisk together and set aside.
- In a large skillet 1 tablespoon of olive oil over medium heat. Add half of the beans with ½ cup of the spice liquid, then use a fork to mash the beans. Stir in one tablespoon of the chickpea flour then allow them to cook over a low boil for 2-3 minutes so that they absorb some of the liquid.
- Place the remaining half of the beans in the skillet along with the remaining ½ cup of spice liquid and repeat the process above by mashing them with a fork, stirring the second tablespoon of chickpea flour, and then cooking for another 2-3 minutes.
- Pour the bean mixture into the bowl with the remaining ½ cup of chickpea flour and 1 cup hemp seeds. Stir until well combined. Allow to cool to room temperature then chill in the refrigerator for 1-2 hours.
- Once the mixture is cool, preheat the oven to 400°F. Scoop about 2 heaping tablespoons of the mixture then use your hands to form them into small patties. Place the patties on a baking sheet lined with parchment paper and bake in the preheated oven for 10 minutes on each side.
- At this point you can eat them as is or reheat them in a skillet with a touch of oil. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Notes
Nutrition Facts are for 1 sausage, assuming you get 20 from the recipe. They are an estimate and may vary depending on specific ingredients you choose.
Adapted from Vegetarian Times Spicy Hemp Breakfast Sausages
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 8g | Protein: 6g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 105mg | Fiber: 2g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 2mg