This is seriously the best vegan sausage recipe EVERRRRR. Great on it's own or served on English muffins, now you can enjoy this classic protein-packed breakfast without all the junk. Naturally healthy, cruelty-free, nut-free, and gluten-free.
3 cups broth or water ((I like using vegetable or vegan beef/chicken broth))
1 cup rolled oats
1 cup ground flaxseed
3 tablespoons maple syrup
2 tablespoons tamari sauce
2 teaspoons fennel seed
2 teaspoons smoked paprika
1 teaspoon ground sage
1 teaspoon thyme
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt (( I use Himalayan pink salt))
vegan cheese slices, optional
12 English muffins, toasted
Categories
Breakfast
Cuisine
Gluten-Free
Nut-Free
Oil-Free
Soy-Free Option
Vegan (Meat-Free, Dairy-Free, Egg-Free)
Steps
Rinse and sort lentils. Add to medium pot with broth and bring to a boil; cook on medium high for 15-20 minutes, until liquid is absorbed and lentils are cooked through.
Transfer cooked lentils to a medium mixing bowl and add the remaining ingredients. Mix until combined well. The mixture should be moist (for more on this, check out the video in post + the FAQs for tips).
Preheat oven to 400°. Using your hands, divide mixture into 12 balls, then shape into patties. Transfer patties to a baking sheet lined with parchment paper.
Bake for 15 minutes, or until lightly browned. If melting cheese on top, remove patties from oven after about 14 minutes and add cheese; return to oven for 1-2 minutes. Serve by themselves or with English muffins!
