Olive and Sun-Dried Tomato Sausages
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- Serves: 4
- Preparation: 15
- Cooking: 40
- Passive: 20
- Ready: 75
Hearty meat free sausages – proof that you don’t need to eat ‘lightly’ to eat healthfully!
- 100 g red lentils
- 1 teaspoon vegetable bouillon powder
- 250 ml water
- 50 g pitted black olives
- 2 medium leeks, sliced
- 4 garlic cloves, peeled
- 4 sage leaves
- 2 tablespoons olive oil
- 75 g medium oatmeal
- 75 g porridge oats
- dash of Tabasco
- 2 teaspoons tamari
- 2 tablespoons sun-dried tomato paste
- small handful of fresh parsley, chopped
- salt and freshly ground black pepper
- cornmeal for rolling
- sunflower oil for frying
Pre-heat the oven to 200°C/400° F/gas mark 6.
Cook the red lentils with the vegetable bouillon powder and water, until soft, drain and set aside.
Roast the olives, leeks, garlic and sage leaves in the olive oil for 20 minutes or until soft.
Blend the roasted vegetables in a food processor to a rough paste consistency.
Place the oatmeal and oats on a baking tray in the pre-heated oven and toast for 7 minutes, until golden.
Mix together the roasted vegetables, the cooked red lentils and the toasted oat mix.
Add the Tabasco, tamari, sun-dried tomato paste and parsley. Season well.
Shape into eight sausages, lightly roll in cornmeal and chill for 20 minutes before frying.
Shallow fry in sunflower oil until crisp and lightly browned.
Serve as part of a veggie breakfast or with mash and gravy!
Recipe courtesy of Rachel Demuth, founder of Demuths Cookery School
One of the longest running vegetarian cookery schools in the UK, Demuths Cookery School teaches creative modern vegetarian and vegan cookery with award-winning chef Rachel Demuth.
“The veggie sausage – proof that you don’t need to eat ‘lightly’ to eat healthfully! If you’re like me, in winter you just want to curl up with a good book and a hot plate of veggie bangers and mash. The sausages are also wonderful as part of a hearty vegetarian Full English!”
Facebook: Demuths Cookery School