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Vegan Chickpea Bangers with 15 minute Mushroom Gravy

Vegan Chickpea Bangers with 15 minute Mushroom Gravy
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Serving Size: 4 servings
  • Gluten Free
  • Vegan

You'll devour these golden crispy Vegan Chickpea Bangers served on top of your favorite potato mash with leeks, mushroom gravy and freshly chopped herbs.


For the chickpea bangers:

  • 1 white onion, diced
  • 2 cloves garlic
  • 3.2g fresh rosemary, finely chopped
  • 110g chickpea flour
  • 472 water
  • 28g olive oil + more for frying
  • 15g sriracha (optional)
  • 2.6g garlic powder
  • 1.3g smoked paprika
  • 1.3g tsp salt
  • 1.3g pepper

For the mushroom gravy:

  • 150g brown mushrooms, diced
  • 472g vegetable broth
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 14g cooking oil
  • 8g arrowroot starch
  • 1.3 gdried thyme
  • 1.3g dried rosemary
  • 1.3gsalt
  • 1.3g pepper


For the chickpea bangers:

  1. Grease a loaf pan and set aside.
  2. In a saucepan over medium high heat, add the oil, onion, garlic and rosemary. Cook until onions are translucent (amount 8 minutes).
  3. Carefully combine cooked onion mixture into a blender with 2 cups water, sriracha(if using), garlic powder, paprika, salt and pepper. Puree until smooth.
  4. Transfer back to saucepan and bring to a simmer. Little by little whisk in the chickpea flour, stirring constantly to avoid burning. Make any last minute salt and pepper adjustments if necessary.
  5. Pour chickpea batter into the greased pan and use a spatula to smooth out evenly.
  6. Cover with reusable wrap and place in fridge to set for 30 minutes.
  7. Once batter is set, remove from fridge and cut into 1 inch strips.
  8. Add 1/4 cup oil to a skillet and heat to 350 degrees. Once your pan is hot enough, add 4-5 chickpea pieces. Fry on each side for about 3 minutes, until golden and crispy. Sprinkle lightly with salt when they are hot off the skillet.

For the gravy:

  1. Add oil to a sauce pan and sauté onion, garlic, herbs, and mushrooms over medium heat.
  2. Cook until mushrooms are tender and onions are translucent, about 8-10 minutes.
  3. In a small bowl add vegetable stock and arrowroot starch. whisk to combine.
  4. Pour stock mixture over mushrooms and gently stir. Season with salt and pepper & remove from heat.
To serve:

Serve chickpea bangers on top of your favorite potato mash with leeks, mushroom gravy and freshly chopped herbs. Enjoy!

About The Author

Sara Stevens

Sara Stevens

Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.

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