Veggie sausages are a great way to transition to a plant-based diet but few that you buy in stores are much healther than the meat filled versions (did you know that processed meats are carcinogenic?! Gross). This recipe is for a sausage-alternative that is both tasty and healthy, yet challenges the traditional version!
INGREDIENTS
12 brown rice paper wrappers
1 small onion
1 large portobello mushroom
2 cloves garlic
3 small potatoes, cooked and cooled
1 can brown lentils, drained
1/2 cup GF flour
2 tbsp tapioca flour
1 tbsp tamari
1 tbsp tomato paste
1 tbsp fresh rosemary, chopped
1 tbsp smoked paprika
2 tsp balsamic vinegar
1/2 tsp chili flakes
1/2 tsp salt
METHOD
In a food processor, pulse the onion, mushroom and garlic until it is finely chopped but not pureed. Fry in a non-stick frying pay until most the moisture has evapourated.
In a large mixing bowl, crush the potatoes but do not overmash. Add the lentils, flours, tamari, tomato paste, rosemary, paprika, vinegar, chili and salt. Mix well. Add in the onion and mushroom mixure and knead with your hands until it comes together. You want to keep some of the texture so don't mix it until it's too smooth.
Moisten one of the rice paper wrappers in warm water and place onto a damp tea towel. Spoon about 2 to 3 tablespoons of the mixture into the centre of the wrapper and roll up like a spring roll. Set aside and roll all of the sausages until all of the filling is used.
Heat the BBQ or a non-stick griddle until hot. Place the sausages onto the hot surface, making sure they don't touch each other. Turn frequently and cook for about 10 to 15 minutes.
Serve with your favourite condiment.
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