07 October 2015

Homemade Puy Lentil and Mushroom Vegan Sausages

Easy Homemade Puy Lentil and Mushroom Vegan Sausages 

I love homemade burgers and sausages, they're so easy to make and much nicer than those bland frozen lumps sold in supermarkets, although I do admit to resorting to them from time to time when my boys are hungry, craving burgers (or sausages) and I'm short of time. I just leave them to get on with it and finish what I'm doing. I'm sad to say Graham's skills in the kitchen are basic and Cooper has gone off the idea of cooking, although he does love to bake.

I make burgers more than sausages, I don't know why as they are made exactly the same way, the only difference is the shape. 

Homemade Puy Lentil and Mushroom Vegan Sausages

I served these puy lentil and mushroom sausages in finger rolls with salad leaves, cucumber, wholegrain mustard and ketchup. My boys loved them, especially my husband, whom I caught mid bite (see above).

What do you top your sausages with? 
Do you like the traditional mustard and ketchup or something fancier?  

The main ingredients of these homemade vegan sausages are ready-to-eat puy lentils (I always have some in my store cupboard), mushrooms, sundried tomatoes and roasted peanuts. 

Homemade Puy Lentil and Mushroom Vegan Sausages

Onion, garlic and mushrooms are cooked in a little oil, seasoned, then whizzed to a paste. After that, it's just a case of mixing all the ingredients together in a bowl, shaping them into sausages, then chilling or freezing them until you're ready to cook them. 

I told you they are quick and easy to make.

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Homemade Puy Lentil and Mushroom Vegan Sausages
Homemade Puy Lentil and Mushroom Vegan Sausages
A really simple and quick recipe for the most satisfying and delicious vegan sausages. Chill them until you need them, they happily sit in the fridge for 2-3 days or freeze them and always have a quick meal to hand.
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 large flat cap mushrooms sliced
  • a good grinding of black pepper
  • 250g ready-to-eat puy lentils
  • 2 large sundried tomatoes, finely chopped
  • 135g porridge oats
  • 170g roasted and salted peanuts, roughly chopped
  • 1 tsp ground cayenne pepper
  • 2 tsp ground cumin
1. Saute the onion and garlic in the olive oil until soft, then add the mushrooms and cook until they are tender and juicy. Season with black pepper. Whizz in a food processor, blender or with a stick blender into a fine chop or paste.2. In a large bowl combine all of the ingredients, mix well with a wooden spoon, then take scoops of the mixture and shape into sausages. You should get 6 good sized sausages out of this mixture.3. Pop the sausages in the fridge for at least 30 minutes to chill. This will help them to hold their shape while cooking. If you are in a rush you could try cooking them straight away, but they may not hold their shape as well. A burger shape is better when you want to cook straight away.4. Cook in a frying pan with a little oil until browned and crunchy on the outside and cooked all the way through. You can also cook these in the oven for about 20 minutes, if you prefer.5. Serve with on a finger roll with salad, mustard and ketchup or for a more substantial meal with mash and gravy. Or why not cook some up on a Sunday morning as part of a cooked breakfast?6. Enjoy!
Total time:
Yield: Makes 6-8 sausages

A few more homemade veggie sausages and burgers: 

Mushroom and Lentil Sliders
Mushroom and Lentil Sliders

Black Bean and Carrot Sausages - Tinned Tomatoes
Vegetarian Hot Dogs - Baked In
Glamorgan Sausages - BBC Food


Cajun Black Bean and Sweet Potato Burgers - Tinned Tomatoes
Lentil, Courgette and Thyme Burgers - Tinned Tomatoes
Mushroom and Lentil Sliders - Tinned Tomatoes
Easy Chickpea and Coriander Patties - Tinned Tomatoes
Mushroom and Halloumi Burgers - Tinned Tomatoes
Smoked Chilli Bean Burgers - Tinned Tomatoes
Chocolate Bean Burgers - Tin and Thyme
Sweet Potato and Butter Bean Burgers - Munchies and Munchkins
Carrot, Coriander and Chickpea Burgers - Supper in the Suburbs

Need more inspiration? 

Follow my Burger Love Pinterest board.

05 October 2015

Meat Free Mondays - 7 Recipes for the Week Ahead (5 October 2015)

Monday comes around so quickly. Maybe it's an indication I'm getting old that I notice more and more time is speeding by. The days, the weeks, the months and the years. And as for Cooper, he is growing up way to fast for my liking.

So it's Monday again and time to share some droolworthy recipes with you. As ever there as some knock-out recipes for you to try. My featured photo this week comes from Kellie over at Food to Glow. A great shot to get your appetite going before you venture any further.


No Fussy Eaters


The Taste Space


Toaster Oven Love



Honey from the Rock 




Veggie Inspired


Food to Glow

Pasta with Raw Tomatoes
And some bonus recipes:
  1. Quorn Chicken Pie - Easy Peasy Foody
  2. Creamy Garlic Risotto with Mushrooms - Cook Style
  3. Courgette, Sweetcorn and Butter Beans in a Tortilla Basket - Allotment 2 Kitchen
  4. Pasta with Raw Tomatoes - My Little Italian Kitchen
  5. Bubble & Squeak Patties - A Virtual Vegan
  6. Mashed Topped Potato Pie - Tinned Tomatoes
  7. Roasted Tomatoes with Kale, Pecan and Goats Cheese Pesto -
    Falafel Waffles
    Family Friends Food
  8. Cheesey Potatoes with Mushrooms and Leeks - Food Hunter's Guide to Cuisine
  9. Falafel Waffles - Veggie Desserts
  10. Sumac Roasted Beetroot and Chickpeas with Harissa Dip - Roast Chicken and a Country Walk
  11. Chickpea, Courgette, Raisin and Couscous Salad - De Tout Coeur Limousin
  12. Pesto Potato Pizza - Letty's Kitchen

Thanks to everyone who contributed a recipe. 

If you're a blogger and would like to be featured next week. Link up your veggie or vegan (main course) recipe to this post and add your post to the linky below (one per blog). If you're a reader, tune in next Monday for another seven delicious veggie and vegan recipes to help you plan your week.