"Sausage" and Shells on a Bun

Look forward to your back-to-work lunches with this delicious deli style sandwich. Packed with protein, flavour and filled with Chickapea shell noodles, it is a hearty and exciting way to enjoy your midday break. Step-up your vegan, gluten-free sandwich game by adding in some pickled banana peppers, marinated artichokes or your favourite dills for exciting flavours which perfectly balance salt, fat, acid and heat.


"Sausage" and Shells on a Bun

  • Prep Time:  10 minutes
  • Cook Time: 20 minutes 
  • Total Time: 30 minutes
  • Course: Lunch
  • Cuisine: German
  • Servings:  3-4


  • 1 Package Chickapea Shell noodles
  • 2 Tbsp table salt (for boiling pasta)
  • 2 Tbsp avocado oil
  • 3 yellow onions, thinly sliced
  • ½ tsp salt
  • 2 cups of sauerkraut 
  • 1 Tbsp Ketchup
  • 2 cloves of garlic, minced
  • 4 vegan/ gluten-free sausages
  • 6 Baby dill pickles, thinly sliced
  • 4 gluten-free buns
  • Mustard of choice, to taste
  • Pickled banana peppers, artichokes etc.., chopped (optional)


  1. In a large pan heat avocado oil over medium-low heat
  2. Add the onion and ½ tsp of salt 
  3. Sauté the onion until it becomes golden brown
  4. Drain 2 cups of sauerkraut 
  5. Increase the heat under the onion to medium
  6. Add the sauerkraut and ketchup to the pan and mix well
  7. Cook the sauerkraut until it becomes golden
  8. Once the sauerkraut and onion are golden and well incorporated, mix in the minced garlic
  9. Cook the mixture for another 2-3 minutes, stirring often to prevent it sticking to the pan
  10. While the onion and sauerkraut are cooking, cook the veggie sausages to the package specifications
  11. Meanwhile, prepare the Chickapea shells pasta to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add the pasta to the water and decrease the heat to maintain a gentle boil. Stir and cook the pasta for 6 minutes)
  12. Drain and rinse the pasta with warm water
  13. Mix the pasta into the onion, sauerkraut and garlic pan until well covered
  14. Cover your gluten-free bun with the mustard of your choice
  15. Add the veggie sausage to the bun
  16. Top with a generous helping of onion and sauerkraut mix
  17. Scatter with cut pickles and pickled vegetables to taste
  18. Add more mustard to taste
  19. Enjoy!

Recipe Notes:

  • Any method of cooking the veggie sausages will suffice, but the preferred method is frying, browning them evenly on all sides
  • Prepare in your favourite fresh, gluten-free loaf, a selection will usually be available in many grocery stores
  • Wrap the assembled sandwiches in parchment paper to consume later or on-the-go
  • Make without the bun as a hot lunch in a re-sealable container
  • Best if consumed same day or made the night before