Whip Up These Delicious Vegan Breakfast Sausages in Just 30 Minutes: A Game-Changer for Your Mornings!

Are you tired of the same old breakfast options but want something hearty and filling that fits a vegan lifestyle? Look no further! This Vegan Breakfast Sausage recipe is not only easy to make but packed with flavors that even non-vegans will love. Made with wholesome ingredients like cremini mushrooms, lentils, and fresh herbs, these sausages are sure to bring excitement back to your morning routine. So, grab your apron and let’s get cooking!

Why Make This Recipe

Making your own Vegan Breakfast Sausages allows you to control the ingredients while enjoying a nutritious and flavorful meal. Unlike store-bought options, you can create a product that’s free from artificial preservatives and additives. Plus, this recipe is packed with nutrient-dense ingredients like lentils, which are high in protein and fiber, helping you stay full and energized throughout the morning. Also, the fresh herbs add a delightful aroma and taste that will make you want to whip up a batch every weekend!

How to Make Vegan Breakfast Sausage

Let’s dive into the straightforward steps of making these delicious Vegan Breakfast Sausages. You’ll definitely want to keep this recipe on hand for brunch gatherings or even weekday breakfasts!

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

Directions:

1. Preheat your oven to 425°F (220°C).
2. Pulse the mushrooms in a food processor until they resemble ground meat. Transfer them to a cheesecloth and wring out as much liquid as possible. Set aside.
3. Drain and rinse the lentils, then squeeze out any excess moisture. In the food processor, puree half of the lentils.
4. 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 you’re short on time, sauté for 2 minutes, but caramelizing adds a depth of flavor.)
5. Add garlic, the squeezed mushrooms, grated apple, maple syrup, coconut aminos or tamari, sage, rosemary, thyme, and a generous pinch of salt and pepper to the pan. Cook until any excess liquid evaporates and the mushrooms are browned.
6. 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. 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.
8. Bake for 17-20 minutes, or until golden brown.

How to Serve Vegan Breakfast Sausage

These Vegan Breakfast Sausages are incredibly versatile! You can serve them on a toasted English muffin with avocado and tomato for a perfectly balanced breakfast sandwich or crumble them over a hearty bowl of oatmeal. Pair them with a side of fresh fruit or sautéed greens for an all-around nutritious meal. Drizzle a little more maple syrup if you like a hint of sweetness!

How to Store Vegan Breakfast Sausage

Leftovers are a breeze to store. Once completely cooled, place your Vegan Breakfast Sausages in an airtight container and keep them in the fridge for up to 4 days. You can also freeze them for later! Just make sure to separate them with parchment paper in an airtight container or freezer bag. They’ll be good in the freezer for about 3 months.

Tips to Make Vegan Breakfast Sausage

• Be sure to wring out as much moisture from the mushrooms and grated apple as possible. This ensures your patties won’t be soggy.
• If you love a bit of heat, consider adding some red pepper flakes or a dash of hot sauce to the mix.
• For added depth of flavor, let your herb mixture sit in the oil for a few minutes before cooking to release their essential oils.

Variation

Feel free to customize this recipe based on your taste. You can swap out the cremini mushrooms for other varieties like portobello or shiitake, and replace lentils with chickpeas for a different texture. Mixing in some sun-dried tomatoes or nutritional yeast can also add an interesting twist!

FAQs

Can I make these sausages ahead of time?
Absolutely! You can prepare the mixture in advance and refrigerate it for up to 24 hours before baking. This way, you can pop them in the oven for a quick breakfast the next day!

Are these vegan breakfast sausages gluten-free?
Yes, just make sure to use gluten-free oat flour, and you are all set for a gluten-free meal.

Can I grill these sausages instead of baking them?
Yes! You can grill the patties on medium heat for about 5–7 minutes per side. Just make sure to spray or brush the grill with a bit of oil to prevent sticking.

Now that you have everything you need to make these tasty Vegan Breakfast Sausages, why not get started? You’ll be delighted with the flavor and amazed at how simple it is to make a vegan breakfast that everyone will enjoy!

Vegan Breakfast Sausages

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Delicious homemade vegan breakfast sausages made with cremini mushrooms, lentils, and fresh herbs.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Pulse the mushrooms in a food processor until they resemble ground meat. Transfer them to a cheesecloth and wring out as much liquid as possible. Set aside.
3. Drain and rinse the lentils, then squeeze out any excess moisture. In the food processor, puree half of the lentils.
4. 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.
5. Add garlic, the squeezed mushrooms, grated apple, maple syrup, coconut aminos or tamari, sage, rosemary, thyme, and a generous pinch of salt and pepper to the pan. Cook until any excess liquid evaporates and the mushrooms are browned.
6. Transfer the mixture to a bowl and add the whole and pureed lentils along with the oat flour. Mix well.
7. 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.
8. Bake for 17-20 minutes, or until golden brown.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 sausage
• Calories: 200
• Sugar: 5g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg

Keywords: vegan, breakfast, sausages, healthy, plant-based