If you’ve followed my work for a while you’ll know I love the challenge of a meat for vego swap and this take on the Cypriot sausage which usually incorporates pork is an absolute winner. I’ve focused on the traditional flavours of red onion and parsley and made the meat-for-vegie swap with quinoa, lentils and eggs. Wholesome and delicious.
Makes: 12 sausages
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Servings
Makes: 12 sausages
Prep time
Cook time
Recipe
Ingredients
- ½ cup quinoa, rinsed
- 400g cooked lentils, rinsed & drained
- 2 (325g) red onions, peeled & roughly chopped
- 1 bunch parsley, roughly chopped
- 2 tbsp psyllium husk
- 2 eggs
- 1 tbsp extra-virgin olive or coconut oil
- Sea salt & black pepper
Method
- Cook quinoa with 1 cup water until tender.
- Place all ingredients in food processor and blitz until consistent in texture.
- Press 2 tbsp mixture between hands to form sausage shape.
- Drizzle frying pan with oil to coat, place on medium heat and fry sausages for 8–9 mins, tossing every 3 mins to cook evenly.
- Serve with big squeeze of lemon and big salad.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
