Vegetarian Chickpea and Agar Sausage
Tasty and out of the ordinary. :)
Afina Palada
Recipe author
Vegetarian Chickpea and Agar Sausage
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 %
8 g
Fats 17 %
7 g
Carbohydrates 64 %
27 g
220 kcal
GI:
100
/
0
/
0
- Soak the agar-agar in 1 cup of water for at least 1 to 2 hours, or overnight if you like. Soak the chickpeas overnight, then boil them until soft. Transfer them to a blender (a regular or immersion blender both work), and add 1/2 cup of the chickpea cooking liquid (aquafaba), salt and spices, and the vegetable oil. Pour in the beet juice for color (grate a small beet on a fine grater and squeeze it through cheesecloth, or run it through a juicer). Blend until as smooth as you can get it. In a regular blender this is a little trickier; stop now and then to scrape down and stir the contents. If it's giving you trouble, add a bit more water, though the less you use, the better. Bring the soaked agar-agar to a boil and cook, stirring constantly, for 1 minute. The ideal move is to add the chickpea mixture to the agar (yes, that way around) and blend it very quickly with an immersion blender; the mixture sets right before your eyes. You can also pour the agar into a regular blender and immediately blend until smooth, but more of the gelling agent will be left behind on the sides of the jar. Right away, pour the mixture into molds; ordinary drinking glasses, plastic containers, cut-off bottles, juice cartons, or any other vessel will do. There's no need to grease anything; just run a knife around the sides and the chickpea sausage slips right out. Your beautiful, delicious, and undeniably ethical vegan sausage is ready!
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Juice - 36 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Agar-agar - 301 kcal/100g
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