Lentil Veggie Sausage
Happy Tuesday, everyone!
I just finished up my last postpartum appointment with my midwife and I’m feeling pretty proud of all of the healing my body is capable of. Not only is my tear from birth fully healed, but I have a thriving milk supply and a healthy baby. I feel so great — no, really I do!
I honestly don’t think I would feel so good if I didn’t keep my diet full of whole, plant-based foods. My appetite is outrageous and some days I feel like I’m eating constantly, but let’s face it — you make yourself a plate only to have it sit on the table while you nurse, take a bite, walk around, etc. for two hours until it’s cold. Am I right?!
Anyway, I’ve been cooking so much more now that I’m no longer pregnant, my energy levels are high, and my food aversions have disappeared. I will admit I still have random cravings, and this week it was for breakfast sausage (insert husband making hungry for sausage jokes here).
I don’t consume any animal products, and I steer clear of fake “meats” and things, just because that isn’t usually my jam (though I will get down on some vegan cheese if you know what I’m saying). Also, I’ve found that most store-bought vegan “meats” are typically made from chewy viral wheat gluten. This can be a high source of protein for some, but for those of us that avoid wheat and/or gluten, it’s pretty annoying when those cravings hit!
This recipe was kind of a happy accident. I was going for more of a sausage patty situation, but was beyond pleased with the result of a delicious crumbly sausage. I found that using a cast iron skillet really helps!
Let me know if you try this recipe and if you make any tweaks or how you like it! I’ve been sprinkling the sausage on rice bowls and eating it with sweet potatoes. Would be excellent with a tofu scramble!
Lentil Veggie Sausage | makes approx. 5 cups of crumbles
- 3 cups of red lentils
- 1 cup rolled oats
- 1/3 cup gluten-free flour blend
- 1/4 c flax meal
- 2 tbsp coconut sugar
- 2 tsp sea salt or salt to taste
- 1 tbsp tamari
- 2 tsp onion powder
- 1 tbsp nutritional yeast
- 1-2 tsp black pepper
- 6-8 large sage leaves
- 3 cloves garlic
- 1 tsp red pepper flakes
- 1/4 coconut oil for cooking
- In a food processor, combine all ingredients until a thick paste forms. If the mixture is too dry and doughy (beans can be weird), add 1 tbsp water. Place in refrigerator for a minimum of one hour or the freezer for 15 minutes.
- Using a large skillet (I like cast iron), begin warming 1/4 cup coconut oil until hot.
- Scoop chilled batter into the skillet. Use a spatula or flat-ended wooden spoon to begin to chop up the sausage as it browns. This may take a while for it to brown but just trust that it will work!
- Reduce heat to medium-low and allow to cook until it become tougher, much like normal sausage.
- Finish with a bit more salt (1/2 tsp) and continue to chop until all pieces are even.
- Serve immediately or store in an air-right container in the fridge for up to 10 days.