Lentil Sausage (V/GF)
This lentil sausage is hearty and wildly delicious! It's smokey, savory, salty, a bit spicy, fresh, tender, hearty, herbalicious and packed with plant-based protein!
Ingredients
- 1 1/2 cups cremini or baby bella mushrooms , chopped
- 1 cup cooked red lentils
- 1/2 cup gluten free old fashioned oats
- 2 tbsp liquid smoke
- 1 tbsp pure maple syrup
- 1 tsp crushed fennel seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp dried basil
Instructions
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Combine everything, except for 1/4 cup of the oats, in a food processor and process until well combined and mostly smooth with a little texture remaining. Transfer to a bowl and fold in the remaining oats.
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Let the mixture chill covered in the refrigerator for at least 20 minutes. This helps to form its texture.
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Form the mixture into balls and then flatten into patties about 2 inches in diameter.
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In a skillet, heat the oil over medium heat. Cook patties for five minutes on one side, or until lightly browned. Flip and cook on the other side for about 3 minutes, or until browned. Transfer to a plate. Patties will firm up as they begin to cool.
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Enjoy! Store leftovers tightly wrapped in the refrigerator for up to 5 days.