Lentil & Pecan Sausage

 

Ingredients

• 1/2 cup soaked uncooked Green Lentils
  
• 1/2 cup soaked Pecans
• 25g Vegan Block or 1/4 cup organic Rapeseed oil
• 1tbsp Maple Syrup
• 1 dash  Organic Tamari Sauce
  
• 2 tsp Sage
• 2 tbsp Chia Seeds
  
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 pinch Nutmeg
• 1 pinch Cloves
• 1 pinch Star Anise  
  

 

Method

1. Preheat the oven to 375F. 190C unless it's a fan oven.
   Line a sheet pan with parchment paper.  

2. In a medium saucepan, mix the lentils and a pinch of salt into 1.5 cups of water. Bring to a boil, and then simmer uncovered for 15-20 minutes, until the lentils are tender. Drain and then add the lentils to the food processor. 

3. Add the pecans to the food processor, and pulse on high until the nuts are chopped. This should still have some texture, so don't fully puree. Slowly add the rapeseed oil, maple syrup, and Tamari while mixing on slow until incorporated. 

4. Add spices, and pulse on low a couple more times to incorporate. 
   

5. Shape about 2-3 tablespoons of the mixture into half inch thick discs (about 1.5-2 inches across) and place on the parchment. You should get about 8 patties from this recipe. 

6. Bake for 15 minutes. Carefully flip each patty and bake for an additional fifteen minutes. 

Notes 

• These do not have the exact same texture as meat sausage, and they are much more fragile. If they fall apart a little, they are still tasty, but be careful when handling and flipping.