ROASTED ROOT VEGETABLES WITH SMOKY TAHINI SAUCE

SERVES 6 PORTIONS

FOR THE LENTIL SAUSAGE

1/2 cup (96 g) green lentils

1 cup (235 ml) vegetable broth

2 tbsp. (28 ml) liquid aminos or tamari

1 tbsp. (15 ml) maple syrup

1 tsp. onion powder

1/4 tsp. fennel seeds

1/4 tsp. paprika

1/4 tsp. mustard powder

1/4 cup (25 g) vital wheat gluten

FOR THE ROOT VEGETABLES

1/2 lb. (225 g) sweet potatoes, chopped

1/2 lb. (225 g) turnips, peeled and chopped

1/2 lb. (225 g) carrots, chopped

1 cup (160 g) chopped red onion

1 tbsp. (15 ml) olive oil

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

FOR THE FARRO

1 cup (208 g) farro

2 cups (475 ml) water

1/2 tsp. salt

FOR THE ASSEMBLY

1 batch of Smoky Tahini Sauce

NUTRITIONAL VALUES

Calories: 252kcal
Fat: 5.5g (1.4g S.Fat)
Carbs: 39.8g
Protein: 12.8g
Sugar: 7.9g
Sodium: 1013mg

METHOD

THE LENTILE SAUSAGES
Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper. Bring the lentils and vegetable broth to a boil in a small pot over medium heat. Reduce to medium-low heat, cover, and cook for 25 to 30 minutes, or until the lentils are tender. Place the lentils in a food processor and process until smooth. Pulse until the lentils are slightly broken up but not a paste. Combine the lentils, liquid aminos, maple syrup, onion powder, fennel seeds, paprika, and mustard powder in a mixing bowl.

Stir in the vital wheat gluten until it begins to bind everything together. Form the mixture into an 1 1/2-inch (3.8 cm) wide tube using a large piece of aluminium foil. Fold the foil over the sausage, tucking it under and pulling it toward you as you wrap it tightly around it. Roll the sausage once more, then twist the ends of the foil to tighten the wrap and compress the sausage together. Place the sausage roll on a baking sheet that has not been lined with parchment paper and set aside while you prepare the vegetables.

TO MAKE THE ROASTED ROOT VEGETABLES
Toss the sweet potatoes, turnips, carrots, and red onion in the olive oil, season with salt and pepper, and toss again. Arrange the vegetables on a baking sheet that has been lined with parchment paper. Roast the vegetables and sausage for 30 minutes, stirring the vegetables and flipping the sausage after 15 minutes.

TO MAKE THE FARRO
While the sausage and vegetables are roasting, bring the farro, water, and salt to a boil in a small pot over medium heat. Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, or until the vegetables are tender. To put it all together, Separate the farro and roasted vegetables into four bowls. Unwrap the lentil sausage and cut it into 1/2-inch (1.3- centimeter) slices. Divide the sausage among the bowls and top with the Smoky Tahini Sauce. Serve immediately.