Vegan Sausages with yeast

Water 200 g
Boiled chickpeas 100 g
Heliaflor® 55 86 g
Vinegar or lemon juice 50 g
Oil 40 g
Mixed spices (marjoram, nutmeg, pepper,
cumin, pimento)
to taste
Rosted Onions 20 g
Salt to taste
Carob flour 10 g
Garlic granulate 4 g


  • Put all the ingredients except Heliaflor® together in a blender and blend until it is a
    creamy mixture.
  • Heliaflor®55 to mass in blender and mix homogeneously for another few minutes at
    low level.
  • Divide mass due to desired size and shape sausages.
  • Wrap sausages for example in aluminium foil and steam them for 30 to 40 minutes in
    a cooking pot or for 10 to 20 minutes in a pressure cooker (exact time depends also on
    size of sausages).
    If desired sausages can be fried in a pan for another few minutes.