Baked Mushroom Lentil Sausages- With 10 grams of protein and 2 grams of fiber per patty, these flavorful meatless sausages are packed full of feel-good nutrition! (vegan-friendly, gluten-free + nut-free)

If there’s one thing I’ve taken away from spending time in the UK, it’s that the English know how to do breakfast. Eggs, sausage, baked beans, roasted tomatoes, potatoes, mushrooms, toast. There’s just so much goodness on one plate!

While I love a good stack of pancakes, I do feel so much better starting my day with a savory, veggie packed meal. The only problem is, I don’t love the plant-based sausage options at the store.

If they’re high in protein, they’re typically made with highly processed oil and lack fiber. As a result, I set out to create something that offered the best of both worlds. A meatless sausage that is packed with vegetables and legumes for a nice dose of fiber, but still high enough in protein to compete with animal based sausage. 

Mushroom Lentil Sausage Ingredients

The ingredient list might look long, but the majority of them can be found in a well stocked pantry.

• Meatless Crumbles– I like using pea crumbles to keep them soy-free but textured vegetable protein made from soy will work just as well. The pea crumbles I have linked on Amazon are pricey but you can get 3 batches of these sausages from one package. However, you can likely find something similar at your local health food store for cheaper.
• Extra Virgin Olive Oil– We’re just one tablespoon of olive oil to sauté the mushrooms and garlic.
• Roasted Sunflower Seeds– Sunflower seeds work really well in these sausages but you could try walnuts or pumpkin seeds as a substitute, if you prefer.
• Mushrooms- I like cremini mushrooms for their meaty texture.
• Garlic- Fresh garlic is best but granulated garlic also works in a pinch.
• Reduced-Sodium Tamari– Essential for its salty, umami flavor. Regular soy sauce also works.
• Tomato Paste- Another key contributor to the umami flavor so please don’t skip this one.
• Pure Maple Syrup- Gives the sausages a delicious maple flavor.
• Vegan Worcestershire Sauce- Imparts a meaty taste.
• Italian Seasoning- I love the blend of Italian seasoning for these sausages but feel free to swap out your favorite dried herbs.
• Onion Powder and Smoked Paprika- Smoked paprika is essential for giving the sausages a smoky flavor. Onion powder adds depth.
• Lentils- Using canned lentils helps save time. Be sure to drain them first.
• Egg– While these can be made without the egg, I find the texture to be better with. You can also substitute a flax egg to keep the recipe vegan. Flax egg= 1 tablespoon ground flax seed whisked with 3 tablespoons water. Allow to gel up for a few minutes.
• Nutritional Yeast- Adds more protein and savory flavor.
• Chickpea Flour- This helps bind the sausages while also adding protein. You can use regular flour or oat flour as an alternative, if desired.

How to Make Mushroom Lentil Sausages

A food processor is key for proper texture. If you’re like me and you hate washing your food processor, this Ninja Food Chopper is a great alternative for things you can process in smaller bashes like the mushrooms for these sausages. It’s small enough to fit in your dishwasher or it only takes seconds to wash by hand.

1. Finely chop the mushrooms and garlic.
2. Rehydrate pea crumbles in hot water.
3. Sauté mushrooms and garlic until mushrooms release their liquid.
4. Add tamari, tomato paste, pure maple syrup, worcestershire, Italian seasoning, onion powder and smoked paprika. Continue to cook over low heat for several minutes. Remove from heat and set aside.
5. Finely chop sunflower seeds and 1/2 of the lentils.
6. Add sautéed mushroom mixture to a large bowl with sunflower seed mixture and remaining lentils.
7. Add nutritional yeast and chickpea flour to bowl. Stir until evenly combined.
8. Form into patties. Bake for 10 minutes on each side. Serve warm and enjoy!

Notes About The Recipe

Because these are gluten-free, they are on the delicate side. Be sure to allow them to cool completely before handling.

More Lentil Favorites to Try

• Classic Lentil Burgers
• 3-Ingredient Brown Lentil Tofu
• Hearty Lentil Stew
• Vegan Lentil Sloppy Joes
• Easy Vegan Red Lentil Bolognese
• The Best Lentil Soup
• Spinach Dal 

Print Recipe

5 from 1 vote

Lentil Sausages

With 9 grams of protein and 2 grams of fiber per patty, these flavorful meatless sausages are packed full of feel-good nutrition! (vegan-friendly, gluten-free + nut-free)

Prep Time25 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Servings: 10 sausages

Ingredients

US Customary - Metric

• 1 cup pea protein crumbles, can also use textured vegetable protein if not soy-free
• 8 ounces cremini mushrooms, quartered
• 3-4 garlic cloves
• 1 tablespoon extra virgin olive oil
• 4 tablespoons reduced sodium tamari
• 2 tablespoons tomato paste
• 1 teaspoon vegan Worcestershire
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 tablespoon pure maple syrup
• ¼ cup roasted sunflower seeds
• 1 15-ounce can lentils, drained
• 1 egg, or 1 flax egg (1T flax + 3 T water)
• 1 tabelspoon nutritional yeast
• ¼ cup chickpea flour

Instructions

• In a small bowl, combine the pea crumbles with ½ cup hot water. Set aside and allow them to rehydrate.
• In a food processor, add the mushrooms and garlic. Process until finely chopped. I used a mini processor and processed the mushrooms in two batches.
• In a large pot or skillet, warm the oil over medium-low heat. Add the finely chopped mushrooms and garlic. Cook, while stirring intermittently, until the mushrooms release their liquid.
• To the skillet, add the rehydrated pea crumbles, 4 tablespoons reduced sodium tamari, 2 tablespoons tomato paste, 1 tablespoon pure maple syrup, 1 teaspoon vegan Worcestershire sauce, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Stir to combine and continue to cook for 5 minutes more. Remove from heat and set aside.
• In a food processor, add the sunflower seeds and process until finely chopped. Add ½ of the lentils (on top of the sunflower seeds) and process again until the lentils are finely chopped.
• In a large bowl, add the finely chopped sunflower/lentil mixture, the remaining whole lentils, and the mushroom mixture from the skillet. In a small bowl, whisk the egg then add to the large bowl. Sprinkle 1 tablespoon nutritional yeast and ¼ cup chickpea flour over top. Stir together until evenly combined.
• Scoop out about ¼ cup of the sausage mixture at a time and shape into patties. (If the mixture feels too wet to work with, you can refrigerate it for 15-20 minutes to help it firm up.) I like to use a silicone mold to shape them but you can also shape them by hand.
• Transfer patties to a parchment lined baking sheet. Bake at 375°F for about 8-10 minutes on each side. They will be delicate to handle when flipping but will firm up after they are completely cooked and cooled.
• Once they have cooled completely, transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Because these are gluten-free, they are on the delicate side. Be sure to allow them to cool completely before handling, and try to handle them carefully. 

I did test them with an egg but it required adding another 1/4 cup flour which then made them less flavorful. If you want to try that method, I would recommend adding more seasonings to compensate for the extra flour. 

Nutrition

Calories: 134kcal, Carbohydrates: 11g, Protein: 10g, Fat: 5g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 37mg, Sodium: 334mg, Potassium: 270mg, Fiber: 2g, Sugar: 3g, Vitamin A: 156IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 2mg

Course: Breakfast, Side Dish

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!