Recipe: Mushroom, Leek, Lentil & Sage Sausages {Vegan & Gluten Free}

Summary: These are just perfect with mash and onion gravy! Slightly crisp on the outside and firm in the middle with a lovely rich flavour. Most of the work is done by the food processor, so they are pretty easy too. We made a double batch to share among the family and they were a hit. They are definitely going on the ‘make again’ list. These sausages use chickpea flour and are therefore gluten free. Funny story about chickpea flour, it smells and tastes pretty icky until it cooks through. Mummy ask thought she had added the nutritional yeast but had actually added the chickpea flour. She went in for a taste and got quite a shock! So let that be a lesson to you – taste before you add the chickpea flour or wait till it cooks out! This seems like quite a wet mix but it stays together and dries a little in the oven. They come out just fine (if a little comical in shape and colour) and can be easily reheated in in a frying pan.

Ingredients

• 1 tblsp garlic olive oil
• 2 leeks, sliced into thin half rounds
• 1 (400g) tin lentils, drained rinsed
• 500g mushrooms
• 1 handful (7g) fresh sage leaves
• 1 tblsp fresh thyme leaves
• 2 tblsp nutritional yeast
• 1 ½ tsp ground cumin
• 1 ½ tsp vegan ‘beef’ stock powder
• 3 tblsp chickpea/besan flour
• 1/4 tsp pepper

Instructions

1. Add the oil and leeks to a large fry pan (I used the electric fry pan) and cook on a medium heat until softened. Then add in the cooked lentils and leave to cook whilst you prepare the mushrooms.
2. Add the mushrooms, sage and yeast to the bowl of a food processor and process until a thick paste forms. Add mushrooms to the pan with the lentil mix and sprinkle with the chickpea flour and season with salt and pepper. Simmer for around 20 mins and then allow to cool.
3. Form sausage shapes with the mushroom mix and place on a lined baking tray in the oven on 180 degrees for 25-30 mins. Makes approx. 16.

Save