Lentil Edamame Pea Salad With Vegan Sausage

Try this beyond meat sausage that will make you make you forget meat

½ cup

dried red lentils

1 cup

fresh shucked, frozen or canned corn niblets

1 cup

fresh, frozen or canned peas

1 cup

frozen shucked edamame

2 table spoons

chopped cilantro

2 table spoons

chopped curly parsley, Micro greens or seasonal chopped herbs

1 table spoon

of unsweetened shredded coconut

1 table spoon

halved cashews, or almond slivers

2 tablespoons

canola oil

2 tablespoons

fresh lemon juice

½ teaspoon

chaat masala

½ teaspoon

coriander powder

½ teaspoon

cayenne pepper

Salt, and pepper to taste

(store bought Tikka Masala Sauce

In a hot pan, coat with a little canola oil. Place defrosted vegan sausages in pan, searing all sides. Once seared, remove from pan. In a small stock pot, add tikka masala sauce and bring to a simmer. Add sausages to the sauce and let simmer for 15 minutes on low heat.
Boil red lentils until tender; drain, run under cold water, drain again. In a mixing bowl, add all other salad ingredients in. Fold in lentils last and lightly mix.
In a separate bowl, add all dressing ingredients and mix thoroughly with a fork until blended well. Add dressing into salad bowl ingredients. Season with additional salt and pepper to personal taste. Place salad bowl in refrigerator.
Turn off heat on small stock pot with tikka masala and sausage. In a large platter or bowl, plate salad. Remove sausage, draining excess tikka masala sauce and place on top of salad. Garnish with herbs, coconut and nuts.