Lentils for Breakfast 8

Monday night (-22) yielded some comfort foods: slow-cooked kale and turnips, over Three Continent Blend with homemade vegan sausages (recipe below):

Whit's Vegan "Sausages"

I used the recipe here for inspiration, but wanted to make one that was free of mushrooms and yeast
1 can black olives (minced)
2 cans black-eyed peas
1 tomato
1/2 small onion (chopped)
olive oil (about 2T, plus 1T for pan)
1-2t Liquid Smoke
1T soy sauce (optional)
gluten-free flour (I used brown rice, but I imagine oat would be a hearty choice as well)
seasonings of your choice
salt and pepper to taste

• Heat 1T of olive oil in a small skillet.
• Pulse olives, onions and tomato in food processor to a chunky mix (salsa consistency).
• Sautee mix in pan until soft and well-blended. Add salt and/or pepper to taste. Remove from heat and let cool.
• Put olive mix in a bowl and mx together with the remaining ingredients. *Since this recipe doesn't include any raw ingredients like egg or meat, feel free to taste as often as you like and play around with the flavors!
• Divide mixture into portions (for as many "sausages" as you'd like -- this made four large "sausages" for me) 
• Roll up each portion in foil and shape into a log/sausage.
• Steam for 15-20 minutes.
• Leave the "sausages" in fridge overnight to firm up.

When we were ready to eat ours, I pan fried them in a skillet. You could also try baking or grilling them (as the original recipe does). Enjoy!