Vegan Sausages, the party version

Once in a while my son asks me to buy sausages. Then he won't eat them. I think they are often either too bland or too spicy. These are a nice balance of flavour with a pleasant, toothsome texture. I made 'em small this time -- like cocktail sausages, I guess. The process is simple, the ingredients are wholesome, and the result packs a vegan protein one-two punch. Not having an actually sausage skin to stuff this into isn't really a problem as the dough will hold its shape nicely. The only fiddly bit is forming the dough into a whole big bunch of small little sausages. Can be cooked ahead then heated up when needed on the day!!

ingredients:


1 cup cooked moong dal (cooked to a porridge)
1 tablespoon coconut oil
1 small onion
2 tbsp sun dried tomato
2 tbsp hemp hearts

2 tbsp sweet potato flour
1  cup vital wheat gluten

3/4 tsp sea salt
 1 tsp cumin
2 tbsp marjoram
1 tsp oregano

1. puree the lentils, water, coconut oil, onion, , nutritional yeast, sea salt, and other seasonings
2. in a separate bowl, stir together the gluten flour and the pureed mixture gently with a spoon
3. shape into sausages
4. steam in a covered casserole for 45 minutes in an 345 oven