Description
This Vegan Breakfast Sausage recipe is a flavorful, wholesome, and plant-based option featuring a savory blend of cremini mushrooms, lentils, fresh herbs, and spices. Baked to golden perfection, these patties offer a satisfying texture and depth of flavor without any meat or animal products, perfect for a nutritious morning meal.
Ingredients
Scale
Vegetables & Legumes
- 8 oz cremini mushrooms, stemmed and quartered
- 1 (19 oz) can lentils, drained and rinsed
- 1/2 small onion, minced
- 3 cloves garlic, minced
- 1 apple, peeled and minced or grated, with liquid very well squeezed out
Oils & Condiments
- 1 tbsp extra virgin olive oil
- 3 tbsp maple syrup
- 2 tsp gluten-free, low-sodium coconut aminos or tamari
Herbs & Seasonings
- 1 ½ tbsp fresh sage, minced
- 1 ½ tbsp fresh rosemary, minced
- 1 ½ tbsp fresh thyme, minced
- Salt and pepper, to taste
Flour & Binding
- 6 tbsp oat flour (gluten-free if desired)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the sausage patties.
- Prepare Mushrooms: Pulse the cremini mushrooms in a food processor until they resemble ground meat. Transfer to a cheesecloth and wring out as much liquid as possible to prevent sogginess. Set aside.
- Prepare Lentils: Drain and rinse the lentils thoroughly, then squeeze out any excess moisture. Puree half of the lentils in the food processor to create a varied texture.
- Caramelize Onions: Heat the olive oil in a pan over medium-low heat. Add the minced onion and cook slowly for about 30 minutes until lightly browned and caramelized, enhancing the flavor. If pressed for time you can sauté for 2 minutes, but caramelizing is preferred.
- Add Remaining Ingredients and Cook: To the pan, add the minced garlic, the squeezed mushrooms, grated apple, maple syrup, coconut aminos or tamari, fresh sage, rosemary, thyme, and season generously with salt and pepper. Cook this mixture while stirring occasionally until excess liquid evaporates and mushrooms brown nicely.
- Combine Mixture: Transfer the cooked mixture to a bowl and fold in the pureed and whole lentils along with the oat flour. Taste and adjust seasoning with additional salt and pepper as needed. Mix thoroughly until well combined.
- Form Patties and Bake: Shape the mixture into sausage patties and place them on a greased whoopie pie mold or greased baking sheet. Spritz the patties lightly with olive oil using an oil atomizer for crispiness. Bake in the preheated oven for 17-20 minutes, or until golden brown and cooked through.
Notes
- Caramelizing onions for 30 minutes develops deeper flavor but can be skipped or shortened if in a hurry.
- Make sure to squeeze excess moisture from mushrooms, lentils, and apple to avoid watery patties.
- Use gluten-free oat flour if celiac or gluten-sensitive.
- These patties freeze well; cool completely before freezing in an airtight container.
- For a crispier texture, flip the patties halfway through baking.
- Oil atomizer or sprayer helps to evenly coat patties with oil for baking without excess grease.
