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Vegan chickpea sausage

affettato vegan 2.JPG

A few days ago I was browsing through my Facebook wall and the video below from caught my attention. I immediately wanted to try this recipe which I am just translating for you. The result was really delicious, although I was not able to slice the sausage as finely as in the original recipe. Maybe I should have used more starch. Try it and let me know if you like it.


250 g chickpeas (already cooked)

40 g starch

1 tablespoon dried tomatoes (soaked in water for 30 minutes)

1 tablespoon capers

1 tablespoon soya sauce (Tamari for glutenfree)

1 tablespoon extra virgin olive oil

1 teaspoon thyme



Vegetable stock

3 bay leaves


In a food processor mix the chickpeas, dry tomatoes, soya sauce and starch. Add salt and pepper and mix for a couple of minutes. Add the olive oil and mix until you obtain a smooth and thick dough.

Place the dough on a clean towel and give it the shape of a sausage. Roll the towel around the sauce and firm it tighly closing both ends and the middle with kitchen string.

Make sure you have a pot that can contain the “sausage”. In this pot bring the vegetable stock to boil with 3 bay leaves and add the “sausage”. Let it cook for 20 minutes. Once cooked, take the sausage out and let it cool down completely before you unroll the towel. Slice the sausage and serve it as you prefer. In the picture you’ll see how I served it on bread slices with fresh figs and dry tomatoes.

In the video below from you can see all the various preparation stages.

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