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Vegan Chickpea and Lentil Sausages

Serves: 8 Category: VeganRecipe Course: MainMachine: Cooking Machine  Total time (min.): 95
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These smoky chickpea and lentil sausages are a great vegan alternative and can be made in advance and stored in the freezer until ready to cook- when cooking from frozen remember to add a further ten minutes to the cooking time and ensure they are piping hot. For a more filling meal, bake peppers, red onions, cherry tomatoes, herbs and garlic cloves on the baking trays with the sausages.




  1. Grease a clean baking tray
  2. Assemble the Food Processor attachment to the machine
  3. Fit the knife blade to the Food Processor bowl
  4. Add walnuts to the Food processor attachment
  5. Attach the lid and ensure it is locked into place
  6. Pulse until fine crumbs form
  7. Add panko breadcrumbs, canned chickpeas, roasted red pepper, garlic clove, salad tomatoes, extra virgin olive oil, canned lentils and red wine vinegar to the Food processor attachment
  8. Pulse until coarse crumbs form
  9. Remove the Food Processor attachment from the machine
  10. Transfer content of Food processor attachment to Cooking Chef XL Bowl
  11. Attach the K-Beater
  12. Add canned chickpeas, dried oregano, salt, sugar, black pepper, chili flakes, sweet smoked paprika and canned lentils to the Cooking Chef XL Bowl
  13. Lift the Cooking Chef head and fit the heat shield
  14. Mix with splashguard fitted until just combined - 20 sec, Speed Min
  15. Mix with splashguard fitted until well combined - 1 min 30 sec, Speed 1
  16. Shape into logs
  17. Place rolls on baking tray
  18. Chill in fridge - 1 hr
  19. Pre-heat oven - 190°C
  20. Add extra virgin olive oil, ketchup and sweet smoked paprika to a clean small bowl
  21. Stir with tablespoon until combined
  22. Remove the chilled sausages from the fridge
  23. Drizzle rolls with oil mixture
  24. Bake until golden brown - 20 min, 190°C
  25. Remove from oven
  26. Serve


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