Vegetarian chickpea and agar-agar sausage

Agar-agar soak in 1 tbsp. water for at least 1-2 hours, you can overnight. Soak chickpeas overnight, boil until soft. Transfer to the bowl of a blender (stationary or submersible), add 0.5 tbsp. chickpea broth (aquafabs), salt and spices, vegetable oil.

Pour beetroot juice (grate a small root vegetable on a fine grater, squeeze through cheesecloth; use a juicer). Beat until as smooth as possible. In a stationary blender, this is a little more difficult – sometimes stop the blender and mix the contents. If there are difficulties, you can add more water (the less, the better).

Agar-agar bring to a boil, boil, stirring constantly, for 1 minute. The ideal option is to add chickpea mass to the agar (!) and beat it very quickly with an immersion blender – the mass freezes before your eyes. You can pour agar-agar into the bowl of a stationary blender and immediately scroll until smooth, but there will be more remnants of the gelling agent on the walls of the bowl. Immediately pour the mixture into molds (ordinary glasses, plastic vessels, cut bottles, juice bags and any other containers will do). There is no need to lubricate anything – if you hold a knife on the walls, chickpea sausage easily departs. Beautiful, delicious and undoubtedly ethical vegan sausage is ready!