Lentil Rice Sausage

Not meant to be a meat substitute, but a similar package of bold, strong flavors based around plant staples. Essentially a steamed dumpling packed with flavor.

Based on staples, low fat, and full of flavor. Sauce reduction and vegetable broiling techniques and hot sauce pack the sausage with flavors. The base of the sausage is lentil and whole wheat flours and brown rice, with a flavor from tomato paste, hot red salsa and broiled vegetables.

Some similarities to Lentil Loaf and Lentil Burger. Soaked lentils are ground into flour to hold the sausage together. Differences include roasted vegetables, hot red salsa, only uncooked lentils and whole wheat flour. Baked in oven like a steamed dumpling.

PREPARATION

- Brown Rice

- Roasted Vegetables

- Hot Red Salsa

DOUGH

- 1 cup brown lentils, soaked 2h or overnight

- 3/4 cup tomato paste

- 2 Tbsp hot red salsa

- 1/4 cup whole wheat flour (20% of flour)

FILLING

- 1 cup brown rice, cooked

- 1 cup roasted vegetables: 1/2 onion slices, 4 tomatoes slices, 1/2 red sweet pepper or 1/2 poblano

In food processor, blend soaked lentils with tomato paste, salsa and whole wheat flour into smooth mixture. Add in cooked brown rice and roasted vegetables, and pulse 1-2x, leaving rough. Measure 1/2 cup portions onto parchment paper and shape into rolls. Cut and roll the parchment paper and roll into aluminum foil and fold the ends to close. Bake 450F 30m and remove from oven. To prevent sticking allow to cool before unwrapping. Sausages can be refrigerated and reheated or broiled to serve.