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Vegan lentils and sausage. Recipe

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This recipe for Vegan lentils and sausage. is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Boca breakfast links


2 cups lentils
1 medium onion
2 cups chopped celery
1 box vegetable or 'no-chicken' broth
Bay leaf
4 tbl Braggs nutritional yeast
1 tbl 'chikin' powder
Dash pepper
1/2 tbl 'bacuns' powder
1 no beef boullion cube
Dash Mccormicks Total Beef seasoning
Water

(Chikin powder and bacuns powder . . . I buy in the bulk section at LifeSource)

Directions:
Directions:
In large pan, add all ingredients, except the breakfast links, stir, and add water to cover the lentils. Bring to simmer and cook until lentils are very well done. This helps to impart a very full, creamy flavor. Add extra water along the way as needed.

When lentils are fairly soft, use a potato masher to incorporate celery and onion.

We brown the sausage links in an 'air fryer', for 10 minutes, shaking midway.

Add browned sausage pieces into the lentils, just before serving.

Serve over cooked pasta of your choice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
Grandma Gall's lentil and sausage recipe inspired this vegan version. It's 'meaty', creamy and delish!

YES . . . This is the wrong pic with this recipe!
I'd change it, if I could figure out how! LOL!

 

 

 

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