Adaptogenic Chickpea Vegan Sausages (Gluten-Free)

Author: Greens of the Stone Age

Recipe type: Breakfast

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 4

These Adaptogenic Chickpea Vegan Sausages are herby and delicious. Packed with plenty of protein, healthy fats, and a shot of adaptogenic ashwagandha.

Ingredients

1 cup/250ml cold water
3-6ml Indigo Herbs Ashwagandha Tincture
70g Indigo Herbs Organic Chickpea Flour
2 tbsp milled chia seeds
1 tsp dried sage
½ tsp dried rosemary
½ tsp vegan vegetable stock powder
½ tsp baking powder
¼ tsp ground turmeric
¼ tsp garlic granules
¼ tsp Indigo Herbs Fine Black Himalayan Salt (a.k.a. kala namak)
⅛ tsp ground white or black pepper
1 tbsp organic raw virgin coconut oil

Instructions

Start by placing all of the ingredients, except for the coconut oil, into a bullet-style blender or food processor and blend until smooth.
Heat the coconut oil in a non-stick pan or skillet on a low heat until melted. Pour in the batter and using a silicone spatula stir the mixture continuously. At first, it will start to come together like a scrambled egg but the more you fold and stir it will come together into a paste-like consistency, and then a soft, sticky dough. If you can fold the dough on top of itself and it shines when pressed with a spatula it is ready. Remove the dough and leave to cool for 2 minutes.
Divide into 4 equal pieces, lightly grease your hands with a little coconut oil, then roll the dough into sausage shapes. Serve immediately or place under a grill until dry and crisp on the outside.

Notes

* Please note that these sausages cannot be fried in a pan as they will soften rather than go crisp. Only heat under a grill. Store in an airtight container in the refrigerator for up to 3 days.

Recipe by Greens of the Stone Age at https://greensofthestoneage.com/adaptogenic-chickpea-vegan-sausages-gluten-free/