Gluten Free Vegan Shiitake Sausages
Updated: Jul 24, 2019
I love a good breakfast sausage, and it’s super hard to find a store bought version that is gluten free and not made up entirely of preservatives. I’ve been loving Hilary’s brand, and really love their simple ingredients. I decided to try to make my own version using lentils, millet, and shiitakes! These sausages are subtlety smokey and sweet and pair well with a tofu scramble, pancakes, or pasta! This is how we made it:
1 cup cooked green or brown lentils
½ cup cooked millet
4 oz shiitake mushrooms, chopped
½ onion, chopped
½ cup apple, chopped
2 garlic cloves, minced
2 tbsp flax meal
2 tsp herbs de provence
1 tsp fresh rosemary, chopped
1 tsp smoked paprika
½ tsp salt (optional)
¼ tsp black pepper
1 tbsp Braggs Liquid Aminos
1 tbsp maple syrup
Heat a large skillet over medium heat with a tablespoon of water. Saute the onions until they become transparent, for about 5 minutes. Add the mushrooms and cook for a couple more minutes until the mushrooms soften. Set aside.
In a food processor, add the cooked lentils, cooked millet, onion, apple, garlic, flax meal, herbs, paprika, salt, pepper, Braggs, and maple syrup. Pulse until the ingredients are well combined and the lentils are mostly broken down. You can really pick your texture here. I like mine nearly a paste so you can barely make out the shape of the lentils. Maybe you want the whole world to know you are a hippie and have made these sausages with lentils and want to leave more texture. It’s up to you!
Set the mixture aside in the refrigerator for about an hour.
Shape your sausages either into patties or mini rolls. Air fry the sausages at 370 F for about 10 mins, flipping over halfway through cooking. Let cool and serve!