ingredients

• ½ cup chickpeas – cooked
• ½ cup vegetable stock
• 2 tbsp maple syrup
• 2 tbsp soy sauce
• 1 cup vital wheat gluten
• ⅓ cup nutritional yeast
• 2 tsp garlic powder
• 1 tsp sage
• 1 tsp paprika
• 1 tsp onion powder
• ½ tsp fennel seeds
• ½ tsp thyme leaves
• ½ tsp red pepper/chili flakes – optional*
• ¼ tsp cloves
• pinch of black pepper

instructions

1. Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks of chickpeas.
   –
2. Whisk together the remaining ingredients. Stir in the chickpea/veggie stock mixture. 
   –
3. Knead for about five minutes to develop the gluten (the dough will change in consistency when it’s ready). I like to use the dough hook.
   –
4. Divide the ball into 8-10 pieces and roll into sausage links. Wrap the sausage links in foil and twist the ends like you would a piece of candy (think Tootsie Roll style – see photo above).
   –
5. Steam the sausages for 45 minutes and store. Or, pan fry and serve.
   

from https://www.karissasvegankitchen.com/vegan-maple-breakfast-sausage/