So, you’re vegetarian? Congratulations. The truth is, we should all eat less animal-based foods. Of course, everything comes at a cost.
The vegan and vegetarian diets mean that you’ll have to skip on some of the tastiest foods on the planet, not that I don’t like hummus, but what’s more delicious than sausages? If there’s something more satisfying, I don’t know what it is.
Today we’re making vegetarian sausages, and I won’t lie, they don’t come out exactly like the sausages you remember, but these are hearty, flavorful, fatty and super satisfying.
For a homemade, plant-based sausage, that’s quite a feat!
Today we’re making breakfast-style sausage patties. The main ingredient is lentils, which I cook to tenderness in vegetable broth and not just water.
We’ll transfer the lentils into a food processor and pulse them smooth with a few other key ingredients: rolled oats, which will keep the sausage patties together, ground flaxseed, a natural binding agent and a few spices.
For the flavor, I like adding fennel seeds, spicy paprika, dried thyme, salt and pepper. Feel free to experiment with your favorite herbs and spices. And don’t forget to add a splash of oil into the mix. After all, sausages are fatty.
These patties are the perfect wholesome breakfast; they’re nice with a few sunny side-ups on the side, hash browns and vegetarian bacon.
These sausage patties make for a tasty, quick lunch as well, and you can use them to make subs or sandwiches. Think of them as regular sausages, and you’ll know precisely what to do with them.
Let’s check out the recipe and make some veggie sausages! These are a great project to make with your significant other. By the way, you can freeze the patties for at least two months, so make a large batch!
Sort the lentils, rinse them and cook them in a small pot with the vegetable broth until tender.
In a food processor, combine the cooked lentils with the oats, flaxseed, fennel seeds, canola oil, paprika and thyme. Season with salt and pepper to taste.
With your hands, form sausage patties and set them aside; they shouldn’t be too crumbly.
In a skillet, add a tablespoon of cooking oil and cook the sausage on both sides until golden and slightly charred.