This is seriously the best vegan sausage recipe EVERRRRR. Great on it's own or served on English muffins, now you can enjoy this classic protein-packed breakfast without all the junk. Naturally healthy, cruelty-free, nut-free, and gluten-free.
Rinse and sort lentils. Add to medium pot with broth and bring to a boil; cook on medium high for 15-20 minutes, until liquid is absorbed and lentils are cooked through.
Transfer cooked lentils to a medium mixing bowl and add the remaining ingredients. Mix until combined well. The mixture should be moist (for more on this, check out the video in post + the FAQs for tips).
Preheat oven to 400°. Using your hands, divide mixture into 12 balls, then shape into patties. Transfer patties to a baking sheet lined with parchment paper.
Bake for 15 minutes, or until lightly browned. If melting cheese on top, remove patties from oven after about 14 minutes and add cheese; return to oven for 1-2 minutes. Serve by themselves or with English muffins!
Notes
These breakfast sausages are 100% vegan, meaning they are meat-free, egg-free, and dairy-free. They are also naturally nut-free, oil-free, and gluten-free (if you want your muffins GF, make sure to purchase gluten-free English muffins).
Make them soy-free by nixing the tamari OR using coconut aminos instead. Just remember that this may change the flavor.
I topped my sausages with Daiya American cheese, but you can use another vegan cheese of your choice.
See the FAQs + video above for more on shaping these patties.