Veggie Sausages with Root Vegetable & Chickpea Mash

by Amy Oboussier November 15, 2024

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

Ingredients

For the veggie sausages:

1 Onion, roughly chopped
3 Cloves of Garlic, roughly chopped
1 ½ tbsp Tomato Paste
Salt and Pepper, to taste
1 tsp Fennel Seeds, roughly ground
200g Cooked Chickpeas
200g Marrowfat Pea Flour
180ml Chickpea Cooking Water
1 tbsp Fresh Sage, roughly chopped
1 tbsp Fresh Rosemary, roughly chopped
1 tbsp Fresh Thyme, roughly chopped
1 tsp Fava Bean Umami Paste

For the chickpea & root mash:

650g Mixed Root Vegetables, potato, sweet potato, celeriac, beetroot or carrot, peeled and cut into chunks
60g Goats Cheese (optional)
150g Cooked Chickpeas
Chickpea Cooking Water, to loosen
Salt and Pepper, to taste

To serve:

Sauerkraut or Kimchi

Method

Fry the onion and garlic over a medium heat in some olive oil until softened. Then add the fennel seed and fry for another minute until fragrant, add the tomato past and continue to cook until the oil separates from the mixture a little.
Place all the sausage ingredients, including the onion mixture in a blender and pulse until combined, but not completely smooth. Leave to rest for 30 minutes.
Cut 6 to 8 squares of baking paper (depending on how many sausages you are making) roughly 15 to 20 cm wide.
Divide the sausage mixture into 6 to 8 portions. Place one potion in the middle of each paper in a rough sausage shape. Fold the paper back over the mixture and firmly pull back to create a tightly wrapped sausage. Twist the ends to close. Then wrap this sausage in tin foil. Repeat with all the portions.
Place a steaming basket over boiling water, add your wrapped sausages and steam for 30 minutes.
Meanwhile, boil your root veg until soft. Drain and combine with the chickpeas and goats cheese (if using). Mash until a desired texture, add the water from cooking the chickpeas to loosen the mixture.
Once the sausages are cooked, remove from the steamer and leave until cool enough to handle before unwrapping.
Heat oil in a frying pan and fry the sausages until brown and crisp.
Plate up and serve with sauerkraut or kimchi and any other condiments you like.

Amy Oboussier

Author

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