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If you crave something with the heft and chew of sausage, look no further. Liquid smoke gives these chewy, high-protein links a meaty quality, and you will love them with your morning scramble, or even sliced on a pizza
Ingredients
- 1 cup/250 g red lentils,
- soaked overnight
- 1 cup/155 g rolled oats
- ½ cup/60 g unbleached
- all-purpose/plain flour
- ½ cup/60 g gluten flour
- ½ cup/120 ml plain
- soymilk or other milk
- ¼ cup/10 g
- nutritional yeast
- ¼ cup/60 ml canola oil,
- plus more for the cloth
- 2 tbsp tamari or
- soy sauce
- 2 tsp liquid smoke
- flavoring
- 1 tsp salt
- 1 tsp dried sage
- 1 tsp fennel seeds
- ½ tsp granulated garlic
- ½ tsp dried oregano
- ½ tsp red pepper flakes
Instructions
- Drain the lentils and finely grind them in a food processor.
Transfer the paste to a large bowl and stir in the oats, both
flours, soymilk, yeast, canola oil, tamari, smoke flavoring,
salt, sage, fennel, garlic, oregano, and pepper flakes. Knead
to combine. - Set up a steamer and bring the water to a simmer. You
may want to keep a teapot of hot water handy to replenish
as it goes. Cut four 8-in-/20-cm-long pieces of cheesecloth/
muslin. Rub oil on the cloth to prevent sticking. Form four
sausages about 5 in/12 cm long. Wrap them in cheesecloth/
muslin and tie the ends with string. (Alternatively, divide the
mixture between four 6-oz/180-ml oiled ramekins and drizzle
the tops with oil.) Steam for 1 hour, until the “sausages” are
firm to the touch. Let cool before unwrapping. Store tightly
wrapped in the refrigerator for up to 1 week, or freeze for up
to 1 month.
