Monday, July 25, 2011

Vegan Sausage with Vegetables Salad Recipe

Don't run in the other direction because you see vegan and sausage in the same sentence. This recipe is a surprisingly tasty dish. I promise!

This recipe was inspired by an appetizer of vegan sausage patties on cucumbers from Hallelujah Acres. I changed it up by using lentils, mung beans and adzuki beans instead of wheat berries to create the "sausage." It looks like and kind of tastes like the ground meat variety of sausage (although my husband who eats meat occasionally disagrees about the taste).

I used truRoots Sprouted Bean Trio (green lentils, mung beans and adzuki beans) purchased from Costco—the same as used in the Sprouted Bean Trio Salad. Follow the directions on the package to rehydrate the sprouts then measure out one cup for the recipe. You can sprout your own beans, but make sure to allow three days to get them sprouted. Check the How To Grow Bean Sprouts video if you need help.

Add the sprouts, chopped onions and pecans to a food processor and process until chopped well. Scrap down sides.
Add seasoning, vinegar and lemon juice then process to mix.

Transfer to bowl and add vegetables. I highly recommend the avocado. It adds a flavor that makes the salad sooooo delicious!

Vegan Sausage with Vegetables

From Chris Pedersen
Yield 8 - 10 servings

Category Salad
Cuisine Healthy, Vegan

Ingredients
2 C pecans
1 C sprouted lentils, mung beans and adzuki beans*
1/2 red onion, coarsely chopped
salt & pepper to taste
2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
1 1/2 C chopped fresh tomatoes, cherry or pearl size
1 1/2 C of broccoli florets or asparagus cut into 1/2-inch diagonal pieces
1 avocado, diced (optional)

Directions
1. Add pecans, sprouted lentils, beans and onion to food processor bowl. Process until finely chopped.
2. Scrape bowl down and add salt and pepper, vinegar and lemon juice. Process to mix.
3. Scoop mixture into large bowl and add vegtables except avocados. Stir vegetables into mixture and serve.
4. (Optional) Add avacado and carefully distribute through mixture or add on top of each serving.

Notes: * Or use truRoots Sprouted Bean Trio and follow directions to rehydrate.

Broccoli or asparagus, what's your favorite? Would you add the optional avocado to this recipe? Scroll down and leave a comment.

Recipe is linked at Simply Sugar & Gluten Free ~ Slightly Indulgent Tuesday and Whole.New.Mom ~ Traditional Tuesdays.

3 comments:

  1. Chris, In addition to delicous recipes you provide, you have done a fabulous job setting up your blog. You should teach a class!! I would come!

    ReplyDelete
  2. Sue, you made my day! I'm thinking about a health chat gathering. Would you come to that?

    ReplyDelete