Description
Deliciously spiced and savory plant-based sausage patties made with mushrooms and lentils, perfect for any breakfast occasion.
Ingredients
Scale
- 250g mushrooms, halved
- 0.5 onion, diced
- 1 can brown lentils, rinsed
- 1 teaspoon blackstrap molasses
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 0.25 teaspoon allspice
- 1 tablespoon low sodium tamari soy sauce
- 0.5 cup almond flour
- 1 cup chopped apple
Instructions
- Preheat the oven to 180C/350F and line a baking tray with baking paper.
- Add the halved mushrooms and chopped apple to your food processor and pulse until ground.
- Heat a pan over medium-low heat to sauté the onion and mushroom-apple mixture for about 8-10 minutes.
- Let the cooked mixture cool, then combine with lentils, tamari, molasses, herbs, spices, and almond flour.
- Form the mixture into 10 equal-sized patties, about 2 inches in diameter.
- Place the patties on the baking tray, spritz with olive oil, and bake for 25 minutes.
- Serve with warm tortillas, fresh veggies, and a dollop of hummus.
Notes
Let the patties cool slightly before serving; they will firm up as they set. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg