Ingredients:
1 cup (7 oz / 200g) cooked brown lentils, well drained
1/2 cup (2 oz / 55g) chopped oil-packed sun-dried tomatoes, drained well
1/2 cup (2 oz / 55g) vital wheat gluten (adjust for desired chewiness, omit for GF using alternative binder)
1/4 cup (1 oz / 30g) nutritional yeast
1/4 cup chopped onion, sautéed
2 cloves garlic, minced and sautéed
1 teaspoon smoked paprika
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon red pepper flakes (or more, to taste)
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari
1 tablespoon olive oil from sun-dried tomato jar (or regular olive oil)
Directions:
- Sauté the onion and garlic until soft; let cool.
- In a food processor, combine the cooked lentils, drained sun-dried tomatoes, sautéed onion and garlic, nutritional yeast, smoked paprika, fennel seeds, red pepper flakes, oregano, black pepper, tomato paste, soy sauce/tamari, and olive oil. Pulse until combined but still retaining some texture.
- Transfer the mixture to a bowl. Add the vital wheat gluten (if using). Knead gently for only 1-2 minutes until the gluten is incorporated and the mixture becomes slightly stretchy. Do not over-knead. (If not using gluten, add a different binder like psyllium or chickpea flour until firm enough to shape).
- Divide the mixture and form into sausage shapes. Wrap each tightly in parchment paper or aluminum foil, twisting the ends.
- Steam the wrapped sausages for 30-35 minutes.
- Unwrap the sausages. They can be eaten as is, or pan-fried in a little oil until browned and slightly crispy on the outside.
- Serve immediately or store in the refrigerator.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 35 minutes |
