Chickpea Bratwurst
Chickpea Bratwurst
Ingredients
For the Bratwurst Base
- 2 cups cooked chickpeas
- 1 cup cooked white beans
- 3/4 cup oat flour
- 2 tablespoons tapioca starch
- 2 tablespoons ground flax
- 1 tablespoon soy sauce, or coconut aminos
- 2 tablespoons water, or vegetable broth
For the Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt, reduce for toddlers
- 1/2 teaspoon crushed fennel seeds, (optional)
Instructions
- 1
In a large mixing bowl, thoroughly mash the cooked chickpeas and white beans until mostly smooth but still with some texture. A potato masher or a fork works well for this.
⏱️ 5 min
- 2
Add the oat flour, tapioca starch, ground flax, soy sauce (or coconut aminos), water (or vegetable broth), garlic powder, onion powder, dried thyme, ground sage, black pepper, smoked paprika, salt, and optional crushed fennel seeds to the mashed bean mixture. Mix everything together until well combined and a cohesive dough forms.
⏱️ 5 min
- 3
Divide the mixture into 5 to 6 equal portions. Shape each portion into a bratwurst-like sausage, about 4-5 inches long and 1 1/2 inches thick. You can roll them between your palms or on a clean surface.
⏱️ 5 min
- 4
Carefully wrap each shaped sausage individually in parchment paper or aluminum foil, twisting the ends to seal them like a candy wrapper. This helps them hold their shape during steaming.
⏱️ 5 min
- 5
Place the wrapped sausages in a steamer basket over simmering water. Steam for 40 minutes. Ensure the water doesn't run dry during steaming.
⏱️ 40 min
- 6
Once steamed, carefully remove the sausages from the steamer and unwrap them. Allow them to cool completely to room temperature on a wire rack. This is crucial for them to firm up.
⏱️ 60 min
- 7
Once cooled, transfer the sausages to an airtight container and refrigerate for at least 2 to 3 hours. For the firmest texture, which is ideal for grilling, refrigerate them overnight.
⏱️ 120 min
- 8
When ready to serve, grill, pan sear with a little oil, or air fry the chickpea bratwursts until they are beautifully browned and heated through. Serve in buns with your favorite toppings.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Bratwurst
For the Bratwurst Base
- 2 cups cooked chickpeas
- 1 cup cooked white beans
- 3/4 cup oat flour
- 2 tablespoons tapioca starch
- 2 tablespoons ground flax
- 1 tablespoon soy sauce, or coconut aminos
- 2 tablespoons water, or vegetable broth
For the Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt, reduce for toddlers
- 1/2 teaspoon crushed fennel seeds, (optional)
Instructions
- 1
In a large mixing bowl, thoroughly mash the cooked chickpeas and white beans until mostly smooth but still with some texture. A potato masher or a fork works well for this.
⏱️ 5 min - 2
Add the oat flour, tapioca starch, ground flax, soy sauce (or coconut aminos), water (or vegetable broth), garlic powder, onion powder, dried thyme, ground sage, black pepper, smoked paprika, salt, and optional crushed fennel seeds to the mashed bean mixture. Mix everything together until well combined and a cohesive dough forms.
⏱️ 5 min - 3
Divide the mixture into 5 to 6 equal portions. Shape each portion into a bratwurst-like sausage, about 4-5 inches long and 1 1/2 inches thick. You can roll them between your palms or on a clean surface.
⏱️ 5 min - 4
Carefully wrap each shaped sausage individually in parchment paper or aluminum foil, twisting the ends to seal them like a candy wrapper. This helps them hold their shape during steaming.
⏱️ 5 min - 5
Place the wrapped sausages in a steamer basket over simmering water. Steam for 40 minutes. Ensure the water doesn't run dry during steaming.
⏱️ 40 min - 6
Once steamed, carefully remove the sausages from the steamer and unwrap them. Allow them to cool completely to room temperature on a wire rack. This is crucial for them to firm up.
⏱️ 60 min - 7
Once cooled, transfer the sausages to an airtight container and refrigerate for at least 2 to 3 hours. For the firmest texture, which is ideal for grilling, refrigerate them overnight.
⏱️ 120 min - 8
When ready to serve, grill, pan sear with a little oil, or air fry the chickpea bratwursts until they are beautifully browned and heated through. Serve in buns with your favorite toppings.
⏱️ 10 min