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Chickpea breakfast sausages

Vegan sausages are the perfect savory side kick to any breakfast. They also pack a protein punch, so they’re great for lunchboxes too. Xanthan Gum may sound like a scary ingredient, but it’s actually just a thickening agent produced by fermenting sugars. Still sounds scary? Feel free to leave it out but be extra gentle when frying the sausages so they don’t crumble or fall apart. 



  • 1 cup crumbled tempeh
  • 1/2 cup chickpeas, canned or cooked
  • 1/4 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon jalapeno pepper, minced
  • 1 teaspoon organic brown sugar
  • 1 teaspoon smoked sea salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup nutritional yeast
  • 1 teaspoon xanthan gum
  • 1.5 teaspoon fennel, crushed
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil


  1. Add all ingredients except olive oil to a food processor. Pulse until well combined. Remove and shape into mini sausages, approx three inches long and a half inch in diameter.
  2. Wrap each sausage in a small piece of foil. Steam for 10-15 minutes (we use the steamer on our rice cooker, but you can use a pot steamer as well). Place in fridge for one to two hours, or up to 24 hours.
  3. When ready to eat, heat olive oil in a skillet. Working in batches, fry each sausage for three to five minutes, turning often until golden brown on all sides. Serve immediately.

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