Daily Vegan Lunch for 2 June, 2013: Chewy Black Lentil Sausages

Hubby made a sandwich.chewy black lentil vegan sausages
WET INGREDIENTS:

1 cup onion, chopped
2 teaspoons oil
1 cup cooked black or regular lentils
1 teaspoon fennel seeds
1 teaspoon oregano
1/2 cup fresh basil or 1 teaspoon dried basil (I used fresh)
1 teaspoon paprika or smoked paprika (I used smoked)
2 teaspoons Better Than Bouillon or 1 veggie broth cube
Salt to taste
2 cups cold water
2 cloves garlic, minced
1 tablespoon olive oil, optional

DRY INGREDIENT:

3 cups vital wheat gluten flour

DIRECTIONS:

Chill a large mixing bowl in the freezer for 15 minutes.  Pre-fry onions in oil on medium heat until translucent.  Combine onion and all other wet ingredients in a blender, blend until it turns into a pureed thin soup.  Taste soup and add salt until it is a bit too salty.  Pour mixture into a covered bowl or into the cold mixing bowl already in the freezer.  Chill the resulting soup in the freezer for 25 minutes.  We are chilling all of this stuff because vital wheat gluten tends to solidify too fast & becomes harder to mix when it is warm, though it is fine to mix everything warm too.

Now for the big moment: Mix the gluten flour with the cold soup until well blended.  Shape into sausages and bake on greased cookie sheets or pans at 375 degrees for 30 minutes.  I thought about casing these in cheesecloth and steaming them (I won’t use aluminum foil because I believe it causes brain problems) but today I did not have that sort of energy, I took a nice walk outside instead. 😀

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