Vegan Pumpkin and Chickpea Sausages
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Oil for frying
- 1 medium onion (s)
- 1 clove garlic
- 120 g chickpea flour
- 10 g yeast flakes
- 180 g pumpkin (Hokkaido or butternut squash)
- 1 teaspoon salt
- 1 teaspoon harissa
- 1 pinch (s) nutmeg
- 0.75 teaspoon ¾ pepper
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic and cut the onion into cubes, press the garlic. Heat the frying oil in a pan and fry both for a few minutes until the onions are translucent.
- In the meantime, put the rest of the ingredients, except for the water, in a bowl. Add the onions and garlic. Gradually mix everything thoroughly with the water using a spatula. The mass should have a firm, tough, batter-like consistency.
- Lay out four pieces of cling film and put a quarter of the mixture on the film. Roll up the foil tightly and twist in the ends. Now cook the sausages in a steamer for 40 minutes.
- The chickpea sausages can be consumed immediately after cooling. They gain strength as they cool down. You can also fry them in a little oil on all sides and enjoy them warm.
- The sausages also taste good as a topping on bread and go well with salad.
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