Tuesday, October 18, 2011

Chickpea Sausage with Peppers and Onions

Twitter has been a great resource for me. When I first went vegan I found there a tremendous community of like minded people who will freely share information and ideas and many that are as obsessed with cooking as I am..  I have turned to Twitter often to find answers to questions, get ideas on recipes and sometimes just to "chat".



One of the people I "chat" with fairly regularly is Terence. Even though he comes across as a bit of a surly guy and a definite smart alec (and we agree on almost nothing) he does make me laugh and I like to read his blog, Liberal Portions.

Recently Terence tweeted about a dish he made- sausages out of chickpeas. What?!? It took me all of two seconds to decide I was making them. And make them, I did!  And they were awesome!

I followed his recipe exactly with two exceptions- I did not have any steak sauce so I used vegan Worcestershire sauce and I used more vegetable stock than his called for. It seemed to work just fine!

Chickpea Sausage with Peppers and Onions

For the sausage:
1 cup vital wheat gluten
1/2 cup breadcrumb
1 tsp red pepper flakes.
1 1/2 tbsp fennel seed
2 tsp basil
2 tsp oregano
1 can chickpeas, drained and rinsed
1/2 cup roasted red peppers
2 tbsp minced garlic.
2 tbsp tahini paste
1 tbsp vegan Worcestershire sauce
1/2-1 cup vegetable stock
Salt and pepper to taste

In a food processor add the dry ingredients- vital wheat gluten, bread crumbs, red pepper flakes, basil, fennel and salt and pepper.  Pulse lightly to combine.  Add the wet ingredients to the dry- chickpeas, roasted red peppers, garlic, tahini paste, Worcestershire, and 1/2 cup of the vegetable stock. Pulse to combine. If to dry, add more vegetable stock slowly. The mixture should should not be too wet, but able to be molded.

Roll into basic sausage shapes, in the size of your choosing, and wrap them tightly in foil sealing the ends in the way tootsie rolls are wrapped. Steam the sausages for two hours over low heat. Be sure to check the water often to ensure the pan does not become dry,

Remove from the heat. Allow to cool for a few minutes before unwrapping.

For the peppers and onions:
1 orange pepper, sliced thin
1 yellow pepper, sliced thin
1/2 large onion sliced thin
1 tbsp olive oil
Salt and Pepper to taste

Heat the olive oil in a medium saute pan. Add the peppers, onions and salt and pepper. Saute until soft.

Before serving the sausages, I sliced them and sauteed them in a little bit of olive oil in order to allow them to caramelize a little bit.


8 comments:

  1. There's a whole lot of yum going on there! Can I cheat and just use raw red peppers? I'm lazy and do not like to roast things :)

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  2. What does the wheat gluten do? Any suggestions for making these gluten free? Thanks!

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    1. Wheat gluten "glues" the sausage together. You could also use ground flax, ground chia or agar agar.

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  3. JL- I used roasted peppers out of a jar- I suppose you could use raw peppers, though. SaraD-7 I am no expert on gluten free cooking but perhaps chickpea flour would work? I wish I could help more but I would suggest a Google search :)

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  4. great idea lee! cant wait to try
    i can answer your question @SaraD. The vital wheat gluten is important as it becomes elastic and moldable when kneaded and combined with liquid. Other flours will not provide this effect. Hope that answers your question. To make gluten free would be more challenging but not impossible...

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  5. for gluten free "sausage, I would try a tsp of guar gum or xhanthan to the mix and substitute the vital gluten with rice or chick peas flour.

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