In a large deep pan heat your oil of choice then cook the leek until starting to wilt and change colour. Add the mushrooms and continue to cook until they start to brown. Add the spinach and stir through until starting to wilt. Turn the heat off.

Put the whole contents of the chickpea tin (peas & aquafaba) in a blender / food processor. Add the paprika, garlic and cumin. Blend until smooth.

Add the chickpea puree to the vegetables, mix together, then put the heat on medium and allow to cook for 2-3 minutes.

Stir in the nutritional yeast and the black pepper and cook until the mixture starts to become a bit thicker. Sprinkle the oats over and mix in well. Reduce the heat to low.

Do a taste test, then add the rosemary and sage to your liking. If you feel the need to add salt, please add now. Ensure everything is mixed together fully then allow the mixture to thicken enough to form a cohesive ball.

Prepare a baking tray or a non stick pan ready for cooking the sausages. I cooked each sausage in a pan first to give them colour, then finished them off in the oven.

Allow the mixture to cool so you can handle it safely, then divide the mixture into 6-8 pieces (I made 7). Using slightly wet hands, roll each piece into a sausage shape and set aside. Repeat until you have made all your sausages. If you use wet hands, you can make the outsides smoother and more uniform in shape.

Either, fry the sausages in a pan or bake in a medium oven for 15-20 minutes (or start in a pan, then transfer to the oven).

Enjoy!