Maple & Lentil Vegan Sausage Breakfast Bliss

📝 Description:

A hearty, wholesome, and protein-packed breakfast option, these Maple & Lentil Vegan Sausages are both savory and sweet. Made with lentils, oats, and warm spices, they are pan-seared to a crispy golden brown and lightly glazed with maple syrup for the perfect morning treat. Ideal for vegans and anyone looking to cut down on processed meats without compromising flavor or satisfaction.

🍳 Ingredients for Maple & Lentil Vegan Sausage Breakfast Bliss

• 1 cup cooked brown or green lentils (well-drained)

• 1/2 cup rolled oats

• 1/4 cup finely chopped onion

• 2 garlic cloves, minced

• 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)

• 2 tbsp soy sauce or tamari

• 1 tbsp pure maple syrup (plus more for brushing)

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• 1/2 tsp ground sage

• 1/2 tsp thyme

• 1/4 tsp black pepper

• Salt to taste

• 1–2 tbsp olive oil (for pan-frying)

🥣 Instructions:

1. Prepare flax egg: In a small bowl, mix ground flaxseed with water. Let sit 5–10 minutes to thicken.

2. Mix the base: In a food processor, pulse oats into a coarse flour. Add lentils, onion, garlic, flax egg, soy sauce, maple syrup, tomato paste, and all spices. Pulse until a thick, sticky mixture forms—don’t over-blend; some texture is good.

3. Shape sausages: Using damp hands, form mixture into 6–8 sausage patties or links.

4. Cook: Heat oil in a skillet over medium heat. Cook sausages 3–4 minutes per side until golden and firm.

5. Glaze (optional): Brush lightly with additional maple syrup just before removing from the pan for a sweet finish.

6. Serve: Best served hot alongside toast, hash browns, or a tofu scramble.

📝 Notes:

• Can be made ahead and stored in the fridge for 3–4 days.

• Freezes well for up to 1 month—reheat in pan or oven.

• Make mini patties for breakfast sliders or brunch platters.

💡 Tips:

• For smoky flavor, add a dash of liquid smoke.

• Use red lentils for a softer texture or green/brown for more bite.

• Let the mixture chill in the fridge for 20–30 minutes before shaping for firmer sausages.

🍽️ Servings:

Makes 6–8 sausages (3–4 servings)

⚖️ Nutritional Info (per serving ~2 sausages):

• Calories: 180

• Protein: 9g

• Carbohydrates: 20g

• Fat: 7g

• Fiber: 5g

• Sugar: 3g

• Sodium: 320mg

(Note: values approximate and vary by ingredients used)

🌱 Benefits:

• Plant-based protein from lentils and flax

• Heart-healthy with no cholesterol

• Fiber-rich for gut health

• Low-cost and meal-prep friendly

• A great meat-free alternative with rich, savory flavor

❓ Q&A:

Q: Can I bake instead of pan-fry?
A: Yes! Bake at 375°F (190°C) for 25–30 minutes, flipping halfway for even browning.

Q: What can I use instead of oats?
A: Try breadcrumbs or cooked quinoa, but oats give the best structure.

Q: Is it gluten-free?
A: Yes, if using certified gluten-free oats and tamari instead of soy sauce.

Q: Can I make this without a food processor?
A: Yes—mash lentils with a fork or potato masher and mix everything in a bowl, though texture may vary.