Vegan Spicy Chickpea Sausage ~ 素食鷹嘴豆辣香腸

Vegan Spicy Chickpea Sausage ~ 素食鷹嘴豆辣香腸


I think you would know I have quite a few Veggie burger posts already if you follow me for a bit of time, like vegan black bean burger, Burdock burger, Carrot, Lentil and cheddar burger, mushroom rice burger. But not include the others that I forgot to write down or still lonely sat in my back drawer. :p

These vegan sausages can turn into the vegan burger, are packed with spices, herbs and a hint of lemon zest – healthy and seriously satisfying. Also, if you adopt the gluten-free oat flour, it can make someone has gluten intolerance smile!

This recipe called for the chickpeas, but you can use black beans, black-eyed beans. Or even all sorts of Indian lentils as well. Meanwhile, you can increase the spice amount to make it hotter. Mine is just a kick in my mouth because I can’t bear of the burning throat and lips.


Vegan Spicy Chickpea Sausage ~ 素食鷹嘴豆辣香腸


Spice mix:

  • 1/2 tsp Red pepper flakes, more or less
  • 1 1/2 tsp Sweet paprika
  • 2 tsp Smoked paprika, more or less
  • 1/2 tsp Freshly ground Black pepper
  • 1 tsp Oregano
  • 1/4 tsp Mixed spice
  • 1 1/2 tsp ground Fennel
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper   (optional)
  • 1 tsp Dried thyme    (optional)
  • 1 tsp Pink sea salt


For the Sausage: 

  • 1 can Chickpea, drained
  • 1 1/2 cup Dried soy minced, soaked in water until soft, drained  (or minced Quorn for vegetarian)
  • 1/2 cup Fresh coriander, chopped    (optional) 
  • 1 tbsp Flax meal + 3 tbsp Water, mixed and set aside
  • 1 Lemon, zest only
  • 1 tbsp Vegetable oil
  • 1 cup Onion, chopped   (I haven’t used it)
  • 1 tbsp Tomato paste
  • 1/4 cup Vegan nutrient Yeast flakes
  •  1/2 cup Oat flour,  (perfectly the gluten-free)
  • 3 to 4 tbsp Vegan Worcester sauce
  • 1 to 2 tbsp Homemade Sriracha hot sauce



  1. Mix all the spice together in a large mixing bowl.
  2. If you use onion, now heat a tsp of oil in a frying pan. Fry the chopped onion until brown, off heat and set aside.
  3. Put the drained chickpea and the soy minced in the food processor, pulse for few times to break up the chickpea with the soy minced. Don’t need to make it too fine. Add the mixture into the spice bowl with the fried onion.
  4. Put all the remaining ingredients into the chickpea mixture and mix all up until all incorporated.
  5. Prepare few small squares of foil, take few tablespoon of the sausage mixture in the middle of the foil, roll up and twist both ends to form a sausage roll.
  6. Chill in the fridge for few hours or overnight.
  7. Preheat the oven to 350°F/180°C/160°C (fan oven).
  8. Bake the sausage in the middle shelf of the oven for around 20 to 30 minutes.
  9. Remove the foil after 5 minutes away from the oven. Let it cool down.
  10. Serve with the Homemade Sriracha hot sauce to your sandwiches.


  • Because this sausage is a bit soft, use the foil to form the shape is necessary. Meanwhile, it can bake in the oven later. 🙂
  • If you like it on your BBQ, better to keep the foil wrapped.

6 thoughts on “Vegan Spicy Chickpea Sausage ~ 素食鷹嘴豆辣香腸

      • I am quite excited about trying a lot of your awesome recipes. You have some really unique recipes (like the salted vegan egg yolk) that are truly brilliant. Thank you for sharing your inventions and discoveries with us all. It certainly makes the world a much smaller place 🙂

      • I quite pleased that we can learn a lots of things easily from Internet. Also, I met some good friends as well. We can learn from each other and sort out many problems as well. I am sure you clever enough to handle all the recipes easily. Please let me know later.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s