Vegan Sausage from Lentils and Buckwheat

Rinse the soaked lentils and buckwheat thoroughly under cold water.

In a blender, combine the rinsed lentils and buckwheat with enough warm water to help them blend smoothly, aiming for a thick paste-like consistency.

Add the chopped onion and grated carrot into the blender and blend until everything is combined and smooth.

Transfer the blended mixture into a saucepan. Stir in the smoked paprika, ground coriander, and ground cumin. Cook over low heat for about 5 minutes until the mixture is heated through and the flavors meld together.

In a separate small bowl, dissolve the gelatin in 80 ml of room temperature water, stirring to combine. Set it aside to thicken slightly.

Grate the beetroot and squeeze to extract as much juice as possible, discarding the solids.

Add the beetroot juice, minced garlic, and salt, black pepper, and sugar substitute to the warm mixture. Stir well to combine.

Finally, add the juice of half a lemon and the dissolved gelatin, mixing until fully incorporated.

Grease a container with oil and pour in the sausage mixture, smoothing the top. Cover the container and refrigerate for at least 2 hours or until the mixture is firm to the touch.

Once set, slice your vegan sausage into the desired thickness and use immediately or refrigerate for later use.