Lentils & Kale Powerhouse Vegan Sausages – Lentils.org

Lentils & Kale Powerhouse Vegan Sausages

  By lentilsorg    

July 17, 2015

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Winner of the Appetizer category in the 2015 Canadian Lentils Recipe Revelations Challenge!
by Blogger Sonal Gupta at simplyvegetarian777 - visit her blog at www.simplyvegetarian777.wordpress.com

  • Prep: 15 Minutes
  • Cook: 20 Minutes
  • 15 Minutes

    20 Minutes

    35 Minutes

  • Yields: 4


  1. PREHEAT oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. ADD lentils and water to a blender and process to make a thick paste. If required, scrape from sides and then blend again.
  3. COMBINE the lentil paste, rice flour, kale, onion, ginger, garlic, cumin, chili powder, salt, and baking soda in a large bowl.
  4. DIP your hand in cold water and gather a golf ball size portion. Gently roll into a soft ball and shape into small sausage logs. Continue with the rest of the batter, making 15-16 sausage logs.
  5. PLACE on the lined baking tray and press sesame seeds on top.
  6. BAKE in the middle shelf of the oven for 20 minutes. Flip half way through baking.
  7. LET rest for 5 minutes.
  8. MELT butter at medium heat in a pan. Add dill and paprika and stir well. Drop warm sausages in the pan and coat them well. Serve warm.


1/2 cup (125 mL) cooked split red lentils

1 Tbsp (15 mL) water

1/4 cup (60 mL) rice flour

½ cup (125 mL) kale, finely chopped in food processor

¼ cup (60 mL) onion, finely chopped in food processor

1 small piece ginger

2 garlic cloves, finely chopped

1 tsp (5 mL) cumin

½ tsp (2 mL) red chili powder

salt, to taste

pinch baking soda

sesame seeds, for garnish

Dill & Paprika Butter (optional)

½ Tbsp (7 mL) butter

¼ tsp (1 mL) dill

dash paprika


Nutrition Facts

Serving Size1 sausage
Sodium200 mg
Potassium145 mg
Protein3 g
Cholesterol0 mg
Sugar1 g
Total Fat0 g
Saturated Fat0 g
Total Carbohydrates16 g
Dietary Fiber3 g