A meatless alternative to breakfast sausage, perfect for breakfast sandwiches. This vegan sausage uses green lentils and pecans, as well as all the favorite breakfast sausage spices.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1dashVegan Worcestershire Sauce
1tbspTurbinado Sugarplus extra for sprinkling
1/4tspCrushed Red Pepper Flakesplus extra for sprinkling
Preheat the oven to 375F. Line a sheet pan with parchment paper.
In a medium saucepan, mix the lentils and a pinch of salt into 1.5 cups of water. Bring to a boil, and then simmer uncovered for 15-20 minutes, until the lentils are tender. Drain and then add the lentils to the food processor.
Add the pecans to the food processor, and pulse on high until the nuts are chopped. This should still have some texture, so don't fully puree. Slowly add the olive oil, maple syrup, and worcestershire while mixing on slow until incorporated.
Add the turbinado sugar and spices, and pulse on low a couple more times to incorporate. If you are worried about over-processing, you can mix the spices in with a rubber spatula instead.
Shape about 2-3 tablespoons of the mixture into half inch thick discs (about 1.5-2 inches across) and place on the parchment. You should get about 8 patties from this recipe.
Sprinkle the tops of the patties with a pinch of crushed red pepper flakes and a pinch of turbinado sugar. Then bake for 15 minutes. Carefully flip each patty and bake for an additional fifteen minutes.
If saving for later, place the baked patties in an airtight container in the fridge for 4-5 days. Reheat for 30 seconds in the microwave, and then follow the pan-frying step below.
If serving immediately, heat a drizzle of olive oil in a non-stick frying pan over medium-high heat. Add the patties and cook 3-4 minutes until browned. Carefully flip and cook an additional 3-4 minutes.
I only tried these with green lentils and pecans, but I bet they'd be delicious with red lentils or walnuts instead.
These do not have the exact same texture as meat sausage, and they are much more fragile. If they fall apart a little, they are still tasty, but be careful when handling and flipping.