Maple Lentil “Breakfast Sausage”


IMG_6511I’m addicted to brunch. We used to go most Saturdays, linger for an hour, read the New York Times, drink bloody mary , enjoy the autumn breeze and eat copious amounts of bacon. But things have changed; I’ve forsaken eggs ( which we all know is the super star of brunch), we’re semi penniless, and sipping bloody marys on the  patio of our favorite cafe would be torturous in this 16 degree weather. Regardless of all of these things, I still woke up craving sweet, smokey meat, which inspired me to try to make faux sausage instead. While it may be easier to go pick up a package of vegan sausage from the market, most brands are loaded with chemicals that I don’t want going inside my body, and I’m sure you don’t either.

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These came out really really delicious with the smokey, maple flavor you’d want from a breakfast meat. They’re high in protein, made from all natural ingredients, and are totally animal product free.

Lentil BreakFast Sausage

2 tsp italian seasoning

4 tsp smoked paprika

2 tsp cumin

2 tsp onion powder

3 tsp maple syrup

2tsp nutritional yeast

salt to taste (

1 glove minced garlic

3 pearl onions, chopped

1/4 cup quinoa  flour

1 cup lentils

2 small purple potatoes, diced

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Boil potatoes and lentils together for about 20-25 minutes until are soft but not mushy. Mash together by hand and add remaining  ingredients. Kneed together until the mixture is thoroughly mixed and has taken on a  doughy consistency ( if it still seems too watery, add small amounts of quinoa flour until you reach the desired consistency). Make into four round patties and bake on a greased tray at 450 degrees for 20 – 25 minutes.

James is still eating free range eggs and made his into a healthier version of a McMuffin. He raved about it, so if you eat eggs, I recommend trying it out.

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