So back in the day, I used to enjoy a McMuffin every now and then on a Saturday morning. How things have changed! Now you can get the Vegan Beyond Meat breakfast sandwich at Tim Hortons. Amazing!!
There’s something even better. What if I told you that you could enjoy a delicious and healthier version of those fast food brekkies at home it’s super easy to make?! WHAAAA??
For real…and I made them yesterday! And since I posted a pic of them, I have been getting non-stop requests for the recipe. So here it is. Enjoy!
1 cup Brown lentils - dried
3 cups Vegetable broth (or use 1 vegan boullion cube + 3 cups water - I used a mushroom one)
1 cup Ground flax
1 cup Oats
3 tbsp Maple Syrup
2 tbsp Soy Sauce
2 tsp Smoked Paprika
2 tsp Fennel seed
1 tsp Ground Sage
1 tsp Thyme
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Black Pepper
1/2 tsp Salt
First you need to cook your lentils. I do these in my Instant Pot because it’s hands free and I can get other things ready while they’re cooking. Rinse and sort your lentils and then put them in your Instant Pot with the broth and set to Manual for 10 minutes with the vent sealed. Once done, let it sit for about 10 minutes before releasing the pressure.
If you don’t have an Instant Pot, you can cook your lentils on the stove. Add your rinsed lentils to a medium pot with your broth and cook on medium-high for about 15-20 minutes until the lentils are cooked through and the liquid is absorbed.
While your lentils are cooking, you can prepare the rest of the ingredients. In a medium bowl, combine the flax (if it’s not ground, make sure to grind it. A coffee grinder works well), oatmeal, maple syrup, soy sauce and spices. Mix well.
Preheat your oven to 400 F and line a baking sheet with parchment paper.
Once your lentils are done cooking, drain off any excess liquid and add to your bowl. Combine the lentils with the spice mix until fully incorporated.
Now it’s time to have some fun! Wash your hands and roll up your sleeves. Divide the lentil mixture into 12 balls and form into patties about the size of an english muffin. Make sure to squeeze and mold them firmly so they stick together. Place the sausage patties onto your prepared cookie sheet and pop them into the oven.
Bake for about 10 minutes and then flip them over and back for another 5 minutes or until lightly browned.
Then eat! Have them on their own or on an English muffin.
These delicious vegan sausage patties are a game-changer in our house. Everyone loved them and you can definitely make these ahead of time. I made mine on Saturday night for a nice Sunday morning breakfast. I just kept them in a container in the fridge and popped them into the toaster oven in the morning to warm them up.
Serve these bad boys on a toasted English muffin with all your favorite toppings. I used spinach, tomato, Daiya cheese and some vegan butter. But try switching it up with all those yummy toppings. Why not add some veggie bacon and mayo? Or hot peppers and mustard? These yummy patties would be great along side some tofu scramble or a chickpea omelet too!
You could definitely make a double batch and toss them in the freezer for a quick weekday breakfast. Just freeze them on the cookies sheet after they are cooked and then transfer them to a container or freezer bag. That way you can just grab them one at a time and they won’t freeze in a big chunk.
Hands up if you’re excited for these vegan sausage McMuffins!!Let me know if you tried them out. And share your favorite topping choices!
*Recipe adapted from Bohemian Vegan Kitchen