Even before it crossed my mind to explore veganism, or even vegetarianism, wasn’t a fan of the taste of meat. I would only find it palatable when it was seasoned with lots of bold flavors– garlic, paprika, and lots of hot pepper. One of my favorite dishes as a kid was hot sausage, which was simmered with lots of tomatoes, onions and peppers. This recipe is a nod to those flavors– and it is better, cheaper, and healthier than anything you can buy. It is packed with fennel seeds, and the outside has a nice snap, thanks to the use of rice paper.
1 can of brown lentils, rinsed and drained
1 tablespoon white wine
2 tablespoons garlic powder
1 1/2 tablespoons Hungarian Paprika
1 heaping teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper flakes
salt, to taste
rice paper wraps
3 cups water
- Using a potato masher or mixer, mash 1/2 of the lentils, leaving the remaining lentils whole for texture.
- Add the garlic powder, paprika, wine, fennel seeds, red and black pepper, and salt. Stir to combine.
- Press out the extra moisture. I placed the mixture into a mold and pressed down on the top until the lentils were compressed into a block.
- Preheat your oven to 350 degrees.
- Heat 3 cups of water to boiling. Turn off the burner.
- Place the lentils on a cutting board and slice them into equal pieces.
- Dip a rice paper wrap into the hot water and let it soften until it is pliable, and can be fully opened, about five seconds.
- Lay the rice paper wrap onto the cutting board. Using a knife, lift a slice of lentils, and place it in the rice paper.
- Tuck the sides of the rice paper over, and then roll. If any of the mixture spills out, roll the sausage with its rice paper inside of another rice paper.
- Bend the sausage slightly, and make sure the filling is securely inside.
- Place your completed sausages onto a silicone mat lined baking tray, and bake for 12-15 minutes, just until the rice paper crisps.
- Serve with a dipping sauce, for example No Cook Tomato Sauce.