- 2 leeks, chopped
- 1 cup (cooked) lentils
- 400g mushrooms
- 2 tbsp nutritional yeast
- 1 tbsp chickpea flour
- salt
- pepper
- handful fresh sage leaves, chopped
- cook the leeks on a medium heat, add in the cooked lentils
- blend the mushrooms until it forms a thick paste, add them to the lentil pan with nutritional yeast and chickpea flour - season with salt and pepper
- leave to simmer for around 10', then add in the fresh sage (let liquid evaporate)
- form sausage shapes and place on a lined baking tray in the oven on 180° for around 20', flipping over halfway through
dec 3 2021 ∞
dec 3 2021 +