Vegan Protein Sausages

Ingredients

• 2 cups cooked chickpeas, after soaking for at least 2 hours
• 1 package firm tofu
• 2 garlic cloves and 1 large onion, caramelized in a pan with a little olive oil
• Spices to taste (I used salt, pepper, cumin, paprika, and garlic powder)
• 2 tablespoons natural tomato sauce
• 1 cup water
• 1 cup green buckwheat flour

Instructions

1. 1Add all the ingredients except the water and buckwheat flour to a blender. While blending, gradually add the water until you get a smooth, even batter.
2. 2Transfer the batter to a bowl, add the green buckwheat flour, and combine until you get a non-sticky dough.
3. 3Place the dough on parchment paper and divide it into 7-8 balls.
4. 4Cut parchment paper into four pieces. Place one ball on a piece of parchment, roll it into a sausage shape, then wrap the sausage in aluminum foil.
5. 5Bring a pot of water to a boil. Once boiling, add all the wrapped sausages for about 10-15 minutes, until fully cooked.
6. 6Heat a little olive oil in a pan and toss the sausages to brown them.