Steam curls up from the valve and your stomach starts talking back. You stand there watching the float valve do its thing, knowing soon dang delicious smells gonna hit your nose. The way pressure build feels inside the cooker is kinda thrilling and makes you hungry real fast.
You catch a whiff of all those spices mingling inside and your mouth waters without you even trying. The kitchen fills up with cozy vibes and you just know breakfast is gonna be awesome. You can almost taste that smoky paprika and the sweet touch of maple syrup already.
It’s funny how cooking with a pressure cooker changes the game. You’re not just cooking you’re creating something special, and nothing beats the feeling when that valve finally lets go and you open the lid to juicy, perfectly cooked vegan sausage. You can’t wait to dig in.
The Real Reasons You Will Love This Method
- Pressure cooker speeds up cooking, saving you time in the morning rush.
- Lentils get perfectly tender without turning mushy, thanks to steady pressure build.
- Using broth depth adds rich flavor while you wait for the float valve to rise.
- Natural release brings out depth in spices you just can’t fake.
- Less mess since everything cooks in one pot, no fuss with pans.
- And dang it tastes just like real breakfast sausage but totally vegan, wins every time.
Everything You Need Lined Up
- 1 cup dried brown lentils
- 3 cups broth or water (vegan broth works best)
- 1 cup rolled oats
- 1 cup ground flaxseed
- 3 tablespoons maple syrup
- 2 tablespoons tamari sauce
- 2 teaspoons fennel seed
- 2 teaspoons smoked paprika
- 1 teaspoon ground sage
- 1 teaspoon thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon salt (Himalayan pink salt is my fave)
- vegan cheese slices (optional)
- 12 English muffins, toasted
Get all these ingredients ready and your kitchen is about to smell seriously good. Lentils soak up that broth depth real nice and the spices? Man, they bring a whole new vibe. The rolled oats and flaxseed help everything stick together, so shaping patties is a breeze.
The tamari sauce adds that salty umami kick, while maple syrup balances with some sweet notes. Fennel seed and smoked paprika give it the smoky, savory flavor that you’re craving for breakfast. Don’t forget the cayenne pepper, it just kicks it up a notch without burning you up.
Walking Through Every Single Move
- First, rinse your brown lentils real good. Toss ’em into your pot with the broth or water. You wanna bring it to a boil, then reduce down to a simmer. Cook ’em for about 20 to 25 minutes until they’re tender and most liquid’s soaked up. Watch that float valve as it pops up, that means pressure build is happening.
- While lentils cook, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. This step lets you bake your sausage patties after shaping.
- Once lentils are done, dump ’em into a big mixing bowl. Add rolled oats, ground flaxseed, maple syrup, tamari sauce, fennel seed, smoked paprika, sage, and thyme. Mix everything up really well until the mixture feels sticky enough to shape.
- Now comes the fun part. Shape the mix into sausage-shaped patties. You want ’em firm so they hold up while baking.
- Place the patties carefully on your baking sheet. Don’t crowd ’em too much, they gotta room to firm up.
- Pop the tray into your oven and bake for about 25 to 30 minutes. Halfway through, flip each patty so both sides get that nice browned color.
- Once baked, let the sausages cool a bit before you serve. They’ll firm up more as they rest so don’t dig in too early!
- Serve with toasted English muffins, and if you want, add vegan cheese slices for some extra yummeness. Enjoy your dang good vegan breakfast sausage sandwich.
Valve Hacks You Need to Know
- If you’re in a hurry, use slow release by carefully turning the valve to vent right after cooking. Just watch out for hot steam!
- For deeper flavor, try natural release for at least 10 minutes. It lets broth and spices mingle while pressure drops slowly.
- Keep an eye on the float valve; if it won’t pop up right away, give it a gentle tap or check if your cooker’s sealing ring is clean.
- When you add broth, don’t go too high. Keep broth depth below the max fill line to avoid spills during pressure build.
- If your pressure cooker has a sauté option, use it to toast fennel seeds and smoked paprika before mixing. That kickstarts the flavors like a boss!
Your First Taste After the Wait
That first bite, man, it hits differently. You spot the smoky paprika right away and that hint of fennel seed tickles your tongue in the best way. It’s kinda spicy but balanced just right with that subtle sweetness from maple syrup.
The texture surprises you too. Firm but tender, like it’s meant to be the star of your breakfast plate. And the way it sits on a toasted English muffin with melty vegan cheese? Heck yes.
You feel warm and cozy eating something that’s plant-based but tastes so darn satisfying. Makes you wanna make this recipe again and again for lazy weekend mornings or weekday hustle breakfast boosts.
Making It Last All Week Long
- Store cooked sausages in an airtight container in the fridge for up to 5 days. Just reheat in a skillet or microwave before eating.
- You can freeze them too. Place patties on a baking sheet first to freeze solid, then transfer to freezer bags. They keep well for about 3 months.
- If you wanna meal prep, portion cooked sausages with toasted muffins and vegan cheese in containers for grab-and-go breakfasts.
- For quick reheat, pop frozen patties in the microwave with a damp paper towel or reheat in a skillet over low heat to keep ‘em juicy.
What People Always Ask Me
- Can I use canned lentils instead? You can but dried lentils give better texture and flavor. Canned ones get mushy fast.
- What if I don’t have tamari sauce? Regular soy sauce works too, just watch the salt levels.
- Can I make these gluten-free? Sure thing, swap rolled oats with gluten-free oats and you’re good to go.
- How spicy is it? The cayenne is mild, adding a gentle kick but you can skip it if you want less heat.
- Do I have to bake them? Yeah, baking firms ‘em up so they hold shape better. You could try pan-frying too but watch for breaking.
- Can I add other spices? Totally! This recipe is flexible. Try garlic powder, onion powder, or a pinch of cumin for a twist.
Seriously the Best Vegan Breakfast Sausage Recipe EverBohemian Vegan Kitchen
Ingredients
Vegan Breakfast Sausage Patties Ingredients
- 1 cup dried brown lentils
- 3 cups broth or water vegan broth works best
- 1 cup rolled oats
- 1 cup ground flaxseed
- 3 tablespoons maple syrup
- 2 tablespoons tamari sauce
- 2 teaspoons fennel seed
- 2 teaspoons smoked paprika
- 1 teaspoon ground sage
- 1 teaspoon thyme
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt Himalayan pink salt is my fave
- vegan cheese slices optional
- 12 pieces English muffins toasted
Instructions
Instructions
- First, rinse your brown lentils real good. Toss ’em into your pot with the broth or water. You wanna bring it to a boil, then reduce down to a simmer. Cook ’em for about 20 to 25 minutes until they’re tender and most liquid’s soaked up. Watch that float valve as it pops up, that means pressure build is happening.
- While lentils cook, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. This step lets you bake your sausage patties after shaping.
- Once lentils are done, dump ’em into a big mixing bowl. Add rolled oats, ground flaxseed, maple syrup, tamari sauce, fennel seed, smoked paprika, sage, and thyme. Mix everything up really well until the mixture feels sticky enough to shape.
- Now comes the fun part. Shape the mix into sausage-shaped patties. You want ’em firm so they hold up while baking.
- Place the patties carefully on your baking sheet. Don’t crowd ’em too much, they gotta room to firm up.
- Pop the tray into your oven and bake for about 25 to 30 minutes. Halfway through, flip each patty so both sides get that nice browned color.
- Once baked, let the sausages cool a bit before you serve. They’ll firm up more as they rest so don’t dig in too early!
- Serve with toasted English muffins, and if you want, add vegan cheese slices for some extra yummeness. Enjoy your dang good vegan breakfast sausage sandwich.
