Ingredients:
1 cup (7 oz / 200g) cooked brown or green lentils, well drained
1 can (15 oz / 425g) chickpeas, rinsed and drained very well
1/2 cup (2 oz / 55g) rolled oats or breadcrumbs
1 small onion, finely chopped and sautéed until soft
2 cloves garlic, minced and sautéed with onion
1 tablespoon nutritional yeast
1 tablespoon soy sauce or tamari
1 teaspoon smoked paprika
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon olive oil (optional, for richness)
Optional binder: 1-2 tablespoons vital wheat gluten (for chewier texture, not GF) OR 1 tablespoon psyllium husk
Directions:
- Sauté the finely chopped onion and minced garlic in a little oil until soft and fragrant. Let cool slightly.
- In a large bowl or food processor, combine the cooked lentils, drained chickpeas, oats/breadcrumbs, sautéed onion and garlic, nutritional yeast, soy sauce/tamari, smoked paprika, sage, thyme, pepper, and optional olive oil.
- Mash with a potato masher or pulse in the food processor until combined but still slightly chunky (don’t make it totally smooth).
- If using vital wheat gluten or psyllium husk for binding, mix it in now until just combined. Be careful not to overmix if using gluten.
- The mixture should be firm enough to shape. If too wet, add a bit more oats/breadcrumbs. Chill the mixture for 15-20 minutes if it feels too soft.
- Form the mixture into sausage shapes (links). You can roll them tightly in parchment paper or foil first to help hold their shape during initial cooking.
- Cooking options:
Steam: Place wrapped or unwrapped sausages in a steamer basket over boiling water for 20-25 minutes.
Bake: Place on a lightly oiled baking sheet at 375°F (190°C) for 20-25 minutes, turning halfway.
Pan-fry: After steaming or baking briefly, pan-fry in a little oil until browned on all sides
