Vegan Breakfast Sausage Recipe

Introduction

Finding a delicious breakfast option that caters to dietary restrictions can often feel like a challenge, especially if you’re avoiding gluten, soy, and nuts. However, this Vegan Breakfast Sausage recipe has become a family favorite in our household. The blend of flavors from lentils and mushrooms, sweetened with apple and maple syrup, creates a hearty patty that even my meat-loving relatives rave about! Not only are these patties easy to make, but they’re also packed with fiber and flavor, making them a perfect start to any day.

Ingredients

• 8 oz cremini mushrooms, stemmed and quartered
• 1 (19 oz) can lentils, drained and rinsed
• 1 tbsp extra virgin olive oil
• 1/2 small onion, minced
• 3 cloves garlic, minced
• 3 tbsp maple syrup
• 1 apple, peeled and minced or grated, with liquid very well squeezed out
• 2 tsp gluten-free, low-sodium coconut aminos or tamari
• 1 ½ tbsp fresh sage, minced
• 1 ½ tbsp fresh rosemary, minced
• 1 ½ tbsp fresh thyme, minced
• 6 tbsp oat flour (gluten-free if desired)
• Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Mushrooms: In a food processor, pulse the quartered mushrooms until they resemble ground meat. Transfer them to a cheesecloth and wring out as much liquid as possible. Set aside.
3. Prepare Lentils: Drain and rinse the lentils, squeezing out any excess moisture. In the food processor, puree half of the lentils.
4. Cook Onion: Heat the olive oil in a pan over medium-low heat. Add the minced onion and cook until lightly browned and caramelized, about 30 minutes. (If short on time, sauté for 2 minutes, but caramelizing adds depth of flavor.)
5. Add Ingredients: Add garlic, squeezed mushrooms, grated apple, maple syrup, coconut aminos or tamari, sage, rosemary, thyme, and a generous pinch of salt and pepper. Cook until any excess liquid evaporates and the mushrooms are browned.
6. Mix and Form Patties: Transfer the mixture to a bowl and add the whole and pureed lentils along with the oat flour. Season with additional salt and pepper to taste. Mix well.
7. Bake Patties: Form the mixture into patties and place them in a greased whoopie pie mold (or on a greased baking sheet). Spritz the patties with olive oil using an oil atomizer. Bake for 17-20 minutes, or until golden brown.

Nutrition Facts

• Servings: 12 patties
• Calories per Serving: 112
• Sugar: 3g
• Sodium: 200mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 0mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

How to Serve

• Serve the patties warm as part of a breakfast spread alongside:
• Fresh fruit
• Avocado slices
• Vegan pancakes or waffles
• Use as a protein-packed filling in breakfast burritos or wraps.
• Pair with a side of hash browns or roasted vegetables for a complete meal.
• Top with your favorite vegan cheese or a drizzle of hot sauce for extra flavor.
• Enjoy with a cup of coffee or herbal tea for a cozy breakfast experience.

Additional Tips

1. Customize Herbs: Feel free to experiment with different herbs like thyme or oregano based on your preferences.
2. Adjust Sweetness: If you prefer a sweeter sausage, increase the amount of maple syrup slightly.
3. Texture Preference: For a chunkier texture, pulse the mushrooms and lentils less in the food processor.
4. Make Ahead: These patties can be made in advance and reheated for a quick breakfast option during the week.
5. Oil Spritz: Using an oil atomizer helps control the amount of oil used, keeping the patties lighter.

Recipe Variations

• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
• Smoky Flavor: Incorporate smoked paprika or liquid smoke for a smoky taste reminiscent of traditional sausage.
• Different Grains: Substitute the oat flour with almond flour or quinoa flour if you’re looking for a different texture.
• Veggie Loaded: Mix in finely chopped bell peppers or spinach for added nutrients and flavor.
• Breakfast Meatballs: Shape the mixture into meatballs instead of patties for a fun twist.

Serving Suggestions

• Pair these breakfast sausages with a hearty vegan breakfast burrito filled with scrambled tofu, black beans, and salsa.
• Create a brunch platter with the sausages, roasted potatoes, and a fresh salad.
• Serve alongside vegan biscuits and gravy for a comforting southern-style breakfast.
• Use as a topping for a savory breakfast bowl with quinoa, avocado, and fresh herbs.
• Incorporate into a breakfast sandwich with avocado and vegan mayo on whole grain bread.

Freezing and Storage

• Storage: Store any leftover patties in an airtight container in the refrigerator for up to 5 days.
• Freezing: These patties freeze well! Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen in the oven or a skillet.

FAQ Section

Q1: Can I use dried lentils instead of canned?
A1: Yes, but make sure to cook and drain them first.

Q2: Are these breakfast sausages suitable for meal prep?
A2: Absolutely! They hold up well in the fridge and can be reheated quickly.

Q3: What can I substitute for the apple?
A3: You can use grated zucchini or shredded carrots for a different flavor profile.

Q4: Can I bake these sausages in advance?
A4: Yes, you can prepare and bake them ahead of time and store them in the fridge for easy reheating.

Q5: How do I know when the patties are done?
A5: They should be golden brown on the outside and firm to the touch.

Q6: Can I make these without a food processor?
A6: Yes, you can finely chop the ingredients by hand, although it may take longer.

Q7: Are these sausages kid-friendly?
A7: Yes! The sweet flavors from apple and maple syrup appeal to kids.

Q8: Can I use dried herbs instead of fresh?
A8: Yes, just reduce the amount to about one-third of what the recipe calls for, as dried herbs are more potent.

Q9: What is the best way to reheat these patties?
A9: Reheat in a skillet over medium heat or in the oven until warmed through.

Q10: Can I use another type of flour instead of oat flour?
A10: Yes, feel free to substitute with your preferred gluten-free flour.

Conclusion

This Vegan Breakfast Sausage recipe is not just a healthier alternative but also a delicious way to start your day. Packed with wholesome ingredients and rich flavors, these patties will please everyone at the breakfast table, whether they follow a vegan lifestyle or not. With its ease of preparation and flexibility, this recipe is perfect for busy mornings or leisurely weekend brunches. So why not give it a try? Your taste buds—and your family—will thank you!

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