Tuesday, 4 May 2010

Carrot, coriander and sun dried tomato sausages

I've been catching up with the lovely photos and recipes at Mangocheek's (don't you love the name?!) Allotment to Kitchen blog. She's an ace veggie gardener and also posts some great photos of her trips around the Glasgow area. A few recipes caught my eye when I was reading about her latest kitchen adventures recently, but there was one I just wanted to go and make immediately - some vegan roasted veggie sun dried tomato and olive sausages. We make burgers fairly often but not sausages and I was really taken with the idea.

I couldn't use this recipe exactly though - lovely though it sounded - as it contained several anti-Scientist ingredients. Namely, the olives and the oats which formed part of the filler and also the coating. I also wanted to use up the carrots from our vegbox, but I loved the idea of using lentils and sun dried tomato, and also of roasting the veggies. So I tinkered a bit and was really pleased with the results. The flavours shone through, and the sausages weren't too heavy, as potato-based things can sometimes be. Olives would have been a great addition, but hey, what can you do. The Scientist liked them too - he did say that they could have been less carroty (I pointed out helpfully that they were carrot sausages), and suggested adding some sweet potato another time. I think that would be really good too. I roughly halved mangocheeks' recipe and made five sausages which was just right for us. I served them with some baked potato wedges, dusted with paprika, and also some steamed spring greens, all from the veg box.

Guest photograph: The Scientist took this great impromptu shot of our matching pair of pooks just as the sun was starting to go down last night. I didn't even know he knew how to work my camera :)

Carrot, coriander and sun dried tomato sausages - adapted from Mangocheeks
4 carrots, washed and cut into chunks
2 garlic cloves, left whole
1/4 cup red lentils
150ml stock
handful of fresh coriander, chopped
2 sundried tomatoes, soaked in hot water
flaxseed meal and chickpea flour, for thickening and coating - I used about 1 Tbsp of flaxseed meal and about 1/4 cup of chickpea flour.

Roast the carrots and garlic at 200C for about half an hour - until soft

Cook lentils in the stock until soft

Put veggies and lentils in a food processor, with the coriander, chopped sun dried tomatoes. coriander and seasoning, to taste. Blend until well combined.

Add the flaxseed meal and enough chickpea flour that you can mould it - it will still be soft and quite damp.

Form into sausages and roll in some more chickpea flour.

Cook gently in a frying pan sprayed with some oil spray, turning every so often.


Eco Sis said...

that photo is great :)

i made potato and feta cakes yesterday, with curried daal and grilled polenta. twas yummy.


Johanna GGG said...

sounds good to me - though I could do without the coriander - without the oats these are great for gluten free diets - must try but now I have a dilemma as I love oats and chickpea flour - maybe I will need to try them twice

Lysy said...

Thanks, Dr Eco :) I think it's possibly the first photo of his I've ever seen! I thought about doing polenta chips instead of potato ones with this meal - great minds, eh? Did you put cheese in yours? I was a bit worried they'd be a bit bland without, though I'm sure I could have tastied it up with herbs.

Johanna - I'd definitely recommend trying it with the chickpea flour - it gave a really nice taste. I'd be interested to hear how the oaty version went though. The coriander wasn't very strong - I don't like the taste of it in too big quantities either.

dining tables said...

I was so curious in this dish that I tried it yesterday! It was delicious! Something new to serve.

mangocheeks said...

Oh Lysy Thank you so much for your lovely and kind words. It is really appreciated and I am humbled too. I am always delighted to learn from fellow bloggers if they've seen something on my blog to inspire them. for me that is a 'real compliment'. Thank you So, So much!

I do love your tinkered version of the sausages, especially chickpea flour which I adore.

I also love the photo shot of the pooks and the way the tree comes through with the sunlight. It would be a great blog header.

mangocheeks said...

Thank you so much for the kind mention. It truly is appreciated and I am humbled to be mentioned on your lovely blog.

I do like your tinkered variation of these sausages.

Jacqueline said...

Mmmmmmmmmm, they do sound good. I love the synchronised watching something in the garden shot :)