Description
This Vegan Breakfast Sausage recipe features a flavorful blend of cremini mushrooms, lentils, fresh herbs, and spices, offering a delicious and healthy plant-based alternative to traditional breakfast sausages. Perfectly baked to achieve a golden brown exterior, these patties bring a savory, herby taste with a slight sweetness from maple syrup and apple, making them ideal for a wholesome 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 & Seasonings
- 1 tbsp extra virgin olive oil
- 3 tbsp maple syrup
- 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
- Salt and pepper, to taste
Other Ingredients
- 6 tbsp oat flour (gluten-free if desired)
Instructions
- Preheat 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 them to a cheesecloth and wring out as much liquid as possible to avoid sogginess. Set aside.
- Prepare Lentils: Drain and rinse the lentils well, then squeeze out any excess moisture. Puree half of the lentils in the food processor to help bind the mixture.
- Cook Onion: Heat the olive oil in a pan over medium-low heat. Add the minced onion and cook for about 30 minutes until lightly browned and caramelized, enhancing the flavor. If short on time, sauté for 2 minutes as an alternative.
- Add Ingredients: To the pan with onions, add the minced garlic, wrung mushrooms, grated apple, maple syrup, coconut aminos or tamari, fresh sage, rosemary, thyme, and a pinch of salt and pepper. Cook the mixture until any excess liquid evaporates and the mushrooms start to brown.
- Mix and Form Patties: Transfer the cooked mixture to a bowl, then add the pureed and whole lentils along with the oat flour. Season with more salt and pepper to taste, then mix thoroughly until combined.
- Bake Patties: Form the mixture into patties and arrange them in a greased whoopie pie mold or on a greased baking sheet. Spritz the patties with olive oil using an oil atomizer for a crisp finish. Bake for 17-20 minutes or until they are golden brown and cooked through.
Notes
- For a richer flavor, caramelizing the onions slowly is recommended but can be shortened if needed.
- Ensure excess moisture is removed from mushrooms and lentils to prevent soggy patties.
- Use gluten-free oat flour and tamari/coconut aminos to keep the recipe gluten-free.
- These patties can be cooked in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to adjust seasoning according to taste preference, especially salt and pepper.
