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.
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