Description
Seasoned roasted cauliflower, perfectly caramelized onions, hearty lentils, and flavorful vegan sausage! Balsamic vinegar provides the perfect tang and gorgeous color. And the silky smooth lemony tahini sauce really takes it over the top!
Ingredients
For the Roasted Cauliflower
2 16 ounce bags Frozen cauliflower florets
2 Tablespoons Soy Sauce
2 Tablespoons Nutritional Yeast
1 teaspoon Onion Powder
1 teaspoon Garlic Granules (or powder)
For the Onion & Sausage Mixture
4 Vegan Sausage links sliced (I used Tofurky Plant Based Italian Sausage for this recipe, but use your favorite!)
1 Medium to Large Onion sliced (White, Sweet, Vidalia or Red. Use what you have on hand.)
1 15 ounce can brown Lentils drained and rinsed
1/3 cup Balsamic Vinegar
For the Lemon Tahini Sauce
1/2 cup Tahini (A good runny tahini is best. I used Whole Foods 365 brand. Kroger carries a nice runny tahini as well.)
1/4 cup Pure Maple Syrup
1/4 cup lemon juice (See notes)
1 teaspoon Soy Sauce
2 Tablespoons Hot water
Instructions
- Gather your ingredients and preheat your oven to 400°F (200°C).
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Prepare the cauliflower. Pour both bags of cauliflower florets into a large mixing bowl. Toss with soy sauce, garlic granules, nutritional yeast, and onion powder. I like to add half of the seasonings, toss, then add the other half and toss again until everything’s evenly coated.
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Spread the cauliflower on a parchment lined baking pan. Be sure to get any seasoning left in the bowl. Bake, undisturbed, for 40 minutes. If it finishes before you have everything else ready, just turn the oven off and leave it inside until you're ready to plate.
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While the cauliflower bakes, slice 4 sausage links and peel & slice 1 onion. Heat a pan to medium heat. (I skip oil, but feel free to add 1 Tbsp oil if preferred.) Add sausage and onions to the pan and cook for 10-12 minutes, stirring occasionally.
The onions should be translucent and starting to caramelize, and the sausage should brown. If things start to stick, add a splash of water and give it a stir.
- Prepare the lentils and balsamic vinegar. Drain and rinse 1 can of lentils. Measure out 1/3 cup balsamic vinegar. Set these aside until the sausage mixture is done.
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Add the vinegar and lentils. Once the sausage and onions are done, pour the vinegar into the pan. It should sizzle! Immediately add the lentils and stir to coat everything in the caramelized sauce. Cook for another 2-3 minutes to heat through. Remove from heat and set aside with a lid to keep warm.
- Make the Lemon Tahini sauce. If using fresh lemons you'll need about 2 of them. In a bowl or liquid measuring cup, whisk together 1/2 cup tahini, 1/4 cup lemon juice, 1/4 cup maple syrup, and 1 tsp soy sauce until smooth.
Gradually whisk in hot water, one tablespoon at a time, until you get a nice, pourable consistency.
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Plate and serve. Start with a layer of roasted cauliflower. Top with the sausage-lentil-onion mixture. Drizzle generously with the lemony tahini sauce. Serve!
Notes
Leftover tahini sauce: The sauce will firm up in the fridge overnight, but don’t worry! Just add a small splash of hot water and whisk it back to that perfect, pourable consistency in seconds!
Lemon Juice: Fresh lemon juice is always the best way to go especially when a recipe calls for a substantial amount. You could use bottled in a pinch, but fresh is recommended here.
Storage: Store the cauliflower, sausage, and onion mixture in an airtight container for up to 4 days. Keep the tahini sauce in a separate container.
Reheating: To reheat, warm it in a skillet over medium heat for a few minutes, or pop it in the oven on a parchment lined baking sheet at 350°F (175°C) for 15-18 minutes until heated through.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Dishes
- Method: Baked, Stove Top
- Cuisine: Plan-Based