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.