This vegan breakfast sausage is made with hearty lentils, protein-packed seitan, and flavorful spices. The perfect savory accompaniment to your vegan breakfast!
- 1 ¼ cups vital wheat gluten
- ¼ cup nutritional yeast flakes
- 2 teaspoons smoked paprika
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ¾ cup cooked brown lentils, drained
- 1 cup vegetable broth
- ¼ cup soy sauce
- 2 tablespoons maple syrup
- 2 garlic cloves, minced
- About 2 tablespoons canola oil, or high heat oil of choice
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Begin by setting up a steaming apparatus, such as a wok and bamboo steamer or a pot fitted with a steaming basket (see my tips above).
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In a medium mixing bowl, stir together the wheat gluten, nutritional yeast, paprika, pepper, onion powder and thyme.
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Stir the broth, soy sauce, maple syrup and garlic together in a separate bowl or liquid measuring cup.
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Add the lentils to the dry mixture, then stir in the broth mixture to form a dough. Mix it up well, using your hands if needed.
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Divide the dough in two and roll into two 6" logs. Wrap each log tightly in a sheet of parchment paper or foil and steam for 30 minutes.
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Remove the logs from the steamer and give them a few minutes to cool.
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Once they're cool enough to handle, remove the parchment paper or foil and slice the logs into about ½ inch thick slices (or your preferred thickness).
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Coat the bottom of a large skillet with oil and place it over medium heat.
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When the oil is hot, add the sausage slices and pan-fry for about 4 minutes on each side. Cook in batches if needed. Transfer the cooked sausage patties to a paper towel-lined plate.
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Serve.
Makes 20-24 patties.