Jordan’s Chickpea and Soy Sausages

Name: Jordan’s Chickpea and Soy Sausages
Total time: 35 min
Ingredients: 2 teaspoons sea salt; 1 tablespoon tamari or dark soy sauce; 1 tablespoon tamari or dark soy sauce; 3 tablespoons B12-enriched nutritional yeast; ¼ teaspoon dried rosemary; ¼ teaspoon dried thyme; 2 teaspoons dried oregano; 2 teaspoons garlic granules; 1–2 teaspoons olive oil; ½ teaspoon black pepper; 2 tablespoons tomato purée/paste; 2 tablespoons tomato purée/paste; 4 tablespoons cornflour/cornstarch (also called maizena); 4 tablespoons cornflour/cornstarch (also called maizena); 4 tablespoons cornflour/cornstarch (also called maizena); 60 g/2¼ oz/⅔ cup rolled oats; 120 g/4¼ oz/scant 1 cup (drained weight) canned (or cooked) chickpeas/garbanzo beans (½ x 400 g/1 oz can); 120 g/4¼ oz/scant 1 cup (drained weight) canned (or cooked) chickpeas/garbanzo beans (½ x 400 g/1 oz can); Boiling water, to cover; 50 g/1¾ oz dried soy chunks (also known as TSP chunks); 50 g/1¾ oz dried soy chunks (also known as TSP chunks)

Preparation info

Serves:
4
(2 good-size sausages each)

Difficulty
Easy
Ready in
35 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“I developed this vegan gluten-free sausage recipe for a cooking demo at a vegan festival aiming to provide a quick, easy, healthy alternative to traditional meat sausages. I love sausages so I wanted to recreate that familiar taste but without the animal cruelty. My taste testers all loved them – and my fellow chefs appreciated the flavour and their relatively straightfo

Ingredients

Main course
Gluten-free
Vegan

Ingredients

Method