Trending ProductsView All Products
| Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits. |
Making your own veggie sausages is surprisingly simple and quick, a great way to avoid ultra-processed meat alternatives full of undesirable preservatives, colourings and flavourings.
This recipe is gluten-free too. Many meat and meat-free sausages use breadcrumbs or wheat flour but here we use pulse flour, always a great alternative to cereal flour in baking and cooking. These sausages are full of good nutrients too, each serving containing 25g of protein.
They’re flavoured like traditional sausages with herbs like sage, thyme, rosemary and fennel, but you can easily swap these out for different seasonings. Try chilli and paprika, harissa or honey and mustard. Once steamed, the sausages can be frozen or kept in the fridge to be eaten later. You could also replace the chickpeas and marrowfat pea flour any of our other pulses and pulse flours.
Serves 4
IngredientsFor the veggie sausages:
For the chickpea & root mash:
To serve:
|
Method
|
Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
