Ingredients:
- 1 cup cooked lentils (or 1 can, drained and rinsed)
- 1/2 cup vital wheat gluten (for texture and chewiness)
- 1/4 cup breadcrumbs (preferably whole wheat or gluten-free)
- 1/4 cup nutritional yeast (adds cheesy flavor)
- 2 tbsp olive oil (or another vegetable oil)
- 2 tbsp soy sauce or tamari (for flavor)
- 1/4 cup vegetable broth or water
- 2 tsp smoked paprika (for a smoky flavor)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground fennel seeds (for a traditional sausage flavor)
- 1/4 tsp ground black pepper
- 1/2 tsp salt (or to taste)
- 1 tbsp tomato paste (for a savory richness)
- 1 tbsp maple syrup or agave (optional, for a slight sweetness)
Instructions:
1. Prepare the Ingredients:
- If using dried lentils, cook them according to the package instructions, drain, and set aside to cool. Alternatively, use canned lentils that are drained and rinsed.
- If you haven’t done so already, chop the onions and garlic.
2. Mash the Lentils:
In a large mixing bowl, mash the cooked lentils using a fork or potato masher, leaving some texture for bite but breaking them down enough so they help bind the sausage mixture.
3. Mix the Dry Ingredients:
In another bowl, combine the vital wheat gluten, breadcrumbs, nutritional yeast, smoked paprika, oregano, garlic powder, onion powder, fennel, black pepper, and salt. Mix them thoroughly.
4. Add Wet Ingredients:
To the mashed lentils, add the soy sauce (or tamari), vegetable broth (or water), tomato paste, maple syrup (if using), and olive oil. Stir until well combined.
5. Combine Everything:
Gradually add the dry mixture (vital wheat gluten and seasonings) to the wet ingredients. Stir until the dough comes together. Knead the mixture with your hands for about 2-3 minutes. The dough should be firm and slightly elastic. If it’s too sticky, add a bit more breadcrumbs or vital wheat gluten.
6. Shape the Sausages:
Divide the dough into 4-6 equal portions, depending on the size of sausages you want. Roll each portion into a sausage shape, about 6-7 inches long.
7. Steam the Sausages:
To cook the sausages, you’ll want to steam them. Place them in a steamer basket over boiling water, cover, and steam for about 30-35 minutes, flipping them halfway through the cooking time. The sausages should be firm and fully cooked.
8. Optional – Pan-Fry for a Crispy Finish:
If you prefer a crispy exterior, heat a little olive oil in a skillet over medium heat. Once the sausages are done steaming, add them to the skillet and cook for 3-4 minutes on each side, until golden and slightly crispy.
9. Serve:
Your homemade vegan sausages are ready! Serve them in a bun with your favorite condiments, or slice them up for use in pasta dishes, stir-fries, or breakfast bowls.
Serving Suggestions:
- On a Bun: Serve with sautéed onions, peppers, and mustard for a classic sausage sandwich.
- In Breakfast Dishes: Pair with vegan scrambled eggs, roasted potatoes, or toast for a hearty breakfast.
- In Pasta: Slice them up and add to your favorite tomato sauce for a flavorful pasta dish.
Tips:
- Flavor Variations: Add extra spices like chili flakes for heat, sage, thyme, or rosemary for a more herby sausage.
- Gluten-Free Option: To make this recipe gluten-free, substitute the vital wheat gluten with chickpea flour or a gluten-free flour blend, although the texture will differ slightly.
- Storage: These sausages can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in a pan or in the microwave when ready to serve.
This Vegan Sausage recipe is versatile, customizable, and a great way to enjoy a plant-based version of a classic favorite. Enjoy!
