Lentil is the Star - Vegan Breakfast Sausage

Add this beauty to your vegan breakfast spread.

Ingredients:

• 1 cup cooked lentils (or 1 can/pre-cooked bag. Trader Joes/Safeway - great choices)

• 1/2 cup rolled oats blended into a flour. (Roughly blend for added texture)

• 1/4 cup nutritional yeast (add more to taste)

• 1/4 cup breadcrumbs

• 2 T ground flaxseed (mixed with 6 tbsp water to make flax egg)

• 1 tbsp soy sauce

• 1 T maple syrup or agave nectar

• 1 t ground sage

• 1 t garlic powder

• 1/2 t smoked paprika (or regular paprika)

• 1/4 t black pepper

• 1/4 t ground thyme

• Olive oil/oil of choice for cooking

• Salt to taste as preferred

Instructions:

1. Build flax egg, see magic: In a small bowl, add the flaxseed and water. Stir together and let it sit for ~ 5 minutes. You will see a slightly gelatinous consistency. This is what we're looking for.

2. Mash Lentils: In a large mixing bowl, use a fork to roughly mash the cooked lentils. Make sure the lentils are 3/4 mashed and 1/4 chunky.

3. Add Dry Ingredients: Add the oat blend, nutritional yeast, breadcrumbs, and spices to the mashed lentils. Mix together, create joy.

4. Add Wet Ingredients: Add the flax "egg", soy sauce, and maple syrup to the mixture and stir until dry & wet ingredients are happily married. The mixture should be moist but firm enough to form into patties without separation. If it’s too wet, add a little more breadcrumbs; if it’s too dry, add a bit of water or plant-based milk.

5. Form Patties: Divide the mixture into preferred portion size. Assess depending on how large you want your sausages. Roll the mixture into balls or sausage shapes. Slightly flatten.

6. Cook: Heat a T of olive oil in your fave skillet over medium heat. Once the pan is hot (test with a splash of water, look for a sizzle), add the patties/sausages and cook for ~5 minutes on each side. Avoid over flipping - make the first flip the only flip!

7. Serve: Serve your vegan sausages with my vegan scramble recipe and some hot mustard (trust me). Enjoy!