100 gr. chickpeas,
1 tablespoon nutritional yeast,
1 teaspoon thyme,
1 tablespoon olive oil,
1 tablespoon chopped onion (or dried),
2 teaspoon garlic puree (or powder),
1 tablespoon soy sauce,
1 teaspoon smoked paprika,
100 ml. water,
1 teaspoon salt,
1 cup chopped fresh basil (15 large leaves)
50 gr. + 2 tbsp vital wheat gluten.
( You can add agar flakes to give gelly texture, we didn’t prefer in this recipe)
1. Place chickpeas into a deep pot, cover with water. Bring to boil on medium heat until soften.
2. When they are soften, strain and place them into the food processor.
3. Add nutritional yeast, thyme, olive oil, chopped onions, garlic, soy sauce, smoked paprika, salt and fresh basil into the food processor. Mix on high speed until get a smooth mixture.
4. Add wheat gluten and water, blend all well. If you need, add a bit wheat gluten until get dough consistency.
5. Transfer dough into a large bowl. Knead with your hands for 1-2 minutes.
6. Divide dough into 5 pieces.
7. Place one piece on the baking paper, give a sausage shape to it.
8. Roll sausage and twist the ends well, use wrapper clips. Make sure the ends are tightly closed .
9. Make the same process remanining dough pieces.
10. Place rolls in a large and deep pot. Cover with water. Place a medium plate on top ( remember how we cook stuffed grape leaves). So. they don’t move and fall apart.
11. Cook them on low heat for about 35-40 minutes.
12. When they are cooked, remove from the pan. Open wraps and place in a large skillet pan.
13. Drizzle with olive oil and a bit soy sauce ( if desired), fry on medium heat. Sear the sausages on all sides. When they are colored, remove from the pan. ( This process will help to remove excess water.)
15. Serve sausages with potatoes, salad, crispy fried onions or whatever you want. Enjoy!