Vegetarian Sausage

 

  1 ½ C dry lentils, blended until powder
  ¼ C cornmeal
  Mix lentils and cornmeal

  1 C chopped onion
  2 or 3 garlic cloves
  Sautéed, then blended until cream using some of the following water

  4 C water
  2 tablespoons Soy Sauce

  2 tablespoons Nutritional Yeast flakes
  1 teaspoon salt
  2 teaspoons sage
  2 teaspoons rosemary
  2 teaspoons sweet marjoram
  ½ teaspoon nutmeg
  ¼ teaspoon anise
  ¼ teaspoon allspice
  ¼ teaspoon garlic powder
  1 tablespoon onion powder
  2 tablespoons ground black pepper
  ¼ teaspoon ground red pepper
  Mix all spices together

           (All of the spices are optional and may be adjusted according to individual taste)

  Boil water with onions and garlic.  Add spices and let cook a few more seconds
  Wisk in the lentil/cornmeal mixture
  Keep stirring until thick and pops – does not take long
  The mixture is done when thick and popping
  Pour into a loaf pan

  Allow to chill in the fridge at least 2 ½ hours - over night is much better

  Eat as pate or slice and brown in skillet like sausage.