Smoky Chickpea & Lentil Sausage (Print Version)

# Ingredients:

→ Base

01 - 1 cup (200g) cooked chickpeas, mashed
02 - 1 cup (200g) cooked lentils, drained

→ Dry Ingredients

03 - 1/2 cup (60g) oat flour
04 - 1/4 cup (30g) chickpea flour
05 - 1 tsp smoked paprika
06 - 1 tsp cumin
07 - 1 tsp chili powder
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt
11 - 1/2 tsp oregano

→ Wet Ingredients

12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 tbsp olive oil
15 - 1 tbsp soy sauce
16 - 1 tbsp tomato paste
17 - 1 tbsp apple cider vinegar
18 - 1 tbsp flaxseed meal mixed with 2 tbsp water

# Instructions:

01 - In a small bowl, combine 1 tablespoon of flaxseed meal with 2 tablespoons of water. Stir until well mixed, then set aside for 5 minutes to thicken into a gel-like consistency.
02 - In a large mixing bowl, add the mashed chickpeas and cooked lentils. Incorporate the oat flour, chickpea flour, and all dry spices (smoked paprika, cumin, chili powder, cayenne, black pepper, salt, and oregano). Mix thoroughly to distribute spices evenly.
03 - Add the chopped onion, minced garlic, olive oil, soy sauce, tomato paste, apple cider vinegar, and thickened flaxseed mixture to the bowl. Mix everything until a cohesive, slightly sticky dough forms. Adjust consistency with additional oat flour if needed.
04 - Divide the mixture into four equal portions. Shape each portion into a sausage-like log. Wrap each log tightly in parchment paper or aluminum foil, twisting the ends to secure the shape.
05 - Place a steamer basket in a pot with 1-2 inches of water. Bring to a boil, then reduce to medium heat. Arrange the wrapped sausages in the basket without touching. Cover and steam for 30 minutes.
06 - Allow sausages to cool slightly before unwrapping. For a crispy exterior, heat a small amount of oil in a skillet over medium heat and pan-fry the sausages for 2-3 minutes per side until golden brown.
07 - Enjoy the sausages whole in a bun, sliced into medallions, or crumbled as a protein-rich addition to various dishes.

# Notes:

01 - These sausages can be refrigerated for up to 5 days or frozen for up to 3 months.
02 - The spice level can be adjusted by modifying the amount of cayenne pepper.

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