While my original intention was to create a vegan version of sausage, the flavor of these patties is only reminiscent of sausage, so that’s why it’s in quotes. Either way, they taste delicious and go well with a savory breakfast plate or as part of a breakfast sandwich.
- 1 cup of dried green/brown lentils, cooked (or 2 ½ cups cooked and drained lentils)
- 1 1/2 cup (approx) of finely chopped mushrooms
- 1 small onion, finely chopped
- 1 Tbsp ground flaxseed
- 2 Tbsp soy sauce or tamari
- 2 Tbsp maple syrup
- 1 tsp each of: garlic powder, onion powder, thyme, chopped rosemary and fennel seed
- 4-6 Tbsp whole wheat flour (or GF substitute)
- Salt and pepper to taste
- Optional – 1 Tbsp white or dark miso paste
- Optional – 1 Tbsp mushroom seasoning
- Optional – 1 tsp cayenne powder or red pepper flakes if you like the heat
- Cook lentils according to package and drain.
- Chop onions and mushrooms finely or pulse in a food processor (you want pieces, not a paste).
- Saute onions and mushrooms until soft. Drain any liquid.
In a medium bowl, combine all of the ingredients except the flour. Add flour 1 Tbsp at a time until the mixture seems to come together and you can form patties. You don’t want it too wet or too dry and crumbly.
- Scoop and shape into patties onto a parchment-lined pan. You can also put them directly on an air fryer tray/basket.
- Press to flatten and create an even surface. The flatter the patties, the crispier they get. A 2 Tbsp scoop makes about 9 patties.
- Spray or brush the tops with oil.
- Bake in a preheated oven at 350F for 15 minutes. Flip and bake at 400F for 10 minutes, checking for burning. When the patties have evenly browned and look a bit crispy, they are finished.
- If you are using an air fryer, preheat to 400 and cook for 10 minutes. Flip and cook for 8-10 more minutes, checking to make sure they don’t burn. When the patties have evenly browned and look a bit crispy, they are finished.