Vegan Breakfast Sausages with Maple & Apple
These Vegan Breakfast Sausages with Apple, Maple and Lentils are packed with fibre are are 100% gluten free, soy free, egg free and nut free!
Servings 12 patties
- 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 clove 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
- 1 ½ tbsp fresh thyme
- 6 tbsp oat flour gluten fee if desired
- Salt and pepper to taste
Preheat oven to 425 F.
Pulse the mushrooms in a food processor until they reach a ground meat like consistency. Transfer to a cheesecloth and ring out as much liquid as possible. Set aside.
Drain and rinse the lentils and squeeze out any excess moisture. In the food processor, puree half the lentils.
Heat a tablespoon of olive oil over medium low heat. Add in the onion and cook until lightly browned and caramelized, about 30 minutes. You can also save time and just saute them for 2 minutes before adding the other ingredients but caramelizing adds a lot of flavour.
Add the garlic, squeezed out mushrooms, the grated and well squeezed apples, maple, tamari, sage, rosemary, and thyme and season with a generous pinch of salt and pepper. Cook until any excess liquid evaporates and the mushrooms are browned.
Transfer to a bowl along with the lentils, pureed lentils, and oat flour and season with additional salt and pepper.
Form into a greased whoopie pie mold. Spritz with olive oil in an oil atomizer and bake for 17-20 minutes or until golden brown.
Calories: 112kcal | Carbohydrates: 19g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 319mg | Fiber: 5g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg