Description
These savory mushroom lentil sausages are a wholesome vegan twist on classic sausage, combining earthy mushrooms, hearty lentils, and aromatic spices for a high-protein, umami-packed main or side. Perfect for grilling, breakfast, or adding to bowls and pasta, they’re satisfying and full of flavor—great for meal prep or as a plant-based barbecue option.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, finely chopped
- 1 cup cooked brown lentils
- 1/2 cup rolled oats
- 1/4 cup breadcrumbs (gluten-free if needed)
Flavorings & Seasonings
- 2 tablespoons soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground fennel seed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
For Cooking
- Olive oil, for cooking
Instructions
- Sauté Aromatics. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally to prevent browning.
- Add Garlic and Mushrooms. Stir in the minced garlic and chopped mushrooms. Cook, stirring often, until the mushrooms release their moisture and it evaporates, about 8–10 minutes. The mushrooms should be well browned.
- Process the Mixture. Transfer the cooked mushroom mixture to a food processor. Add the cooked lentils, rolled oats, breadcrumbs, soy sauce (or tamari), tomato paste, smoked paprika, ground fennel, dried thyme, black pepper, red pepper flakes (if using), and salt.
- Blend until Combined. Pulse the mixture several times until it is thoroughly combined but still retains some texture—don’t purée completely. Taste and adjust salt, pepper, or spices as desired.
- Shape the Sausages. Divide the mixture into 6 equal portions. Using your hands, shape each into a sausage-shaped log, compacting them so they hold together well.
- Pan-fry the Sausages. Heat a thin layer of olive oil in a nonstick skillet over medium heat. Add the sausages and cook for 3–4 minutes per side, turning gently, until each side is browned and the sausages are firm.
- Serve. Enjoy the sausages hot, with sautéed vegetables, on a bun, or as part of a grain bowl. They can also be refrigerated and enjoyed later.
Notes
- For gluten-free sausages, ensure your oats and breadcrumbs are certified gluten-free and use tamari instead of soy sauce.
- The mixture can be made ahead and refrigerated for up to 2 days before shaping and cooking.
- If the mixture feels too wet to shape, add an extra tablespoon of oats or breadcrumbs.
- These sausages cook well on a nonstick pan, but they may not be sturdy enough for grilling unless cooked further or finished on the grill after pan-frying.
- Customize spices or add fresh herbs for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American-inspired, Vegan
Nutrition
- Serving Size: 1 sausage
- Calories: 210
- Sugar: 2g
- Sodium: 570mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg