Beanie Banger Sarnie with Vegan Aquafaba Mayonnaise

Beanie Banger Sarnie with Vegan Aquafaba Mayonnaise

Beanie Banger Sarnie with Vegan Aquafaba Mayonnaise

A sausage sarnie is the ultimate lunchtime treat! This epic beanie banger sandwich is stuffed with the most flavoursome homemade vegan chickpea sausages of all time and aquafaba mayonnaise so you can make the most of your can of chickpeas.

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • To make the sausages
  • 0.125 0.125 red onion, chopped
  • 0.5 0.5 garlic cloves
  • 0.125 0.125 red pepper, chopped
  • 1.25 1.25 sundried tomatoes, chopped
  • 6.25 6.25 g chestnut mushrooms
  • 0.125 0.125 teaspoon fennel seeds
  • 0.0625 0.0625 tsp cayenne pepper
  • 0.25 0.25 Tbsp smoked paprika
  • 0.25 0.25 tsp dried oregano
  • 0.25 0.25 tsp dried sage
  • 0.25 0.25 400g can of chickpeas (Roughly a can, retain liquid)
  • 0.25 0.25 400g can of black beans or cannonlini
  • 0.5 0.5 tsp nutritional yeast
  • 0.25 0.25 Tbsp tomato paste
  • 0.25 0.25 Tbsp miso paste
  • 0.25 0.25 tsp balsamic vinegar
  • 1.25 1.25 Tbsp buckwheat flour
  • 0.5 0.5 tsp black pepper
  • 0.5 0.5 tsp sea salt
  • For the vegan mayonnaise
  • 15 15 ml aquafaba (the liquid/brine in a can of cooked chickpeas)
  • 0.0625 0.0625 tsp ground mustard
  • 0.0625 0.0625 tsp garlic powder
  • 0.0625 0.0625 tsp sea salt
  • 0.375 0.375 tsp apple cider vinegar
  • 45 45 ml sunflower oil (you may need to use up to 240ml)

Method

To make the sausages:

  1. Sauté onion, garlic, pepper, sun-dried tomatoes, mushrooms, spices and herbs
  2. Mash beans and chickpeas, add fried ingredients followed by tomato puree, yeast, vinegar, buckwheat flour and seasoning
  3. Prepare baking paper, roll sausages and then repeat with foil
  4. Poach for 25 minutes, turn off heat and leave for 10 minutes
To make the mayonnaise:
  1. Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and maple syrup. Blend for 30 seconds until frothy
  2. Measure the oil and with the stick blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes.
  3. Store leftovers in the refrigerator up to 2 weeks

Build your sarnie:

  1. Toast your bread and liberally spread the mayo
  2. Pile on some greens and top with you sausages (add vegan cheese when frying for extra sass)
  3. Finish with crispy onions and any other sauce you fancy.  I added some rhubarb chutney but you can use ketchup of BBQ sauce if you like.

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