Sprouted Lentil + Vegetable Breakfast "Sausage" Sandwich
Photo by Amy Angelo Photography
I love love love this breakfast sandwich because it’s jam packed with nutrients, fiber, and protein and tastes AMAZING. Unlike traditional breakfast sandwiches it won’t weigh you down but will actually give you so much energy. As an added bonus it’s soy-free and naturally packed with vegetables.
These patties are so easy to make. Simply cook sprouted lentils (amazing source of protein, fiber, and iron and the sprouting process makes it easier to digest + absorb the powerful nutrients), saute up some onion + spices, and combine the two mixtures with bread crumbs, pre-cooked brown rice and pulse into a downright delicious mixture that can then be formed into breakfast sausage like patties. Fry em up and stuff em in the most perfect breakfast sandwich you can feel good about.
Yield: 6 Sandwiches
Sprouted Lentil + Vegetable Breakfast “Sausage” Sandwich
3/4 cup sprouted lentils (I like Tru Roots brand)
1 tablespoon olive oil
1 yellow onion, small dice
1 teaspoon fennel seeds
Pinch of chili flakes
1 cup greens, (spinach, kale, etc . . .) loosely chopped
1 cup cooked brown rice, cooled (see chef’s notes below)
1 tablespoon coconut flour
1 tablespoon coconut aminos
1/2 cup bread crumbs, gluten-free if desired
1 - 1 1/2 teaspoons of salt, or to taste
Refined coconut oil, for frying patties
English muffins, gluten-free if desired
Vegan cheese sauce, I like the “Go-to Cheese Sauce” from my cookbook or any vegan cashew cheese sauce would work great (see chef’s notes below)
2 ripe avocados, sliced
Handful of spinach, optional for sandwich assembly
Cook lentils according to package directions. Set aside to cool.
Heat a large non-stick pan over low heat, once hot, cover the bottom of the pan with olive oil. Once oil is hot add onion, fennel seeds, and chili flakes. Saute until onion is translucent, about 15 minutes, then add greens, saute until wilted 1-2 minutes.
Add cooled lentils, sauteed vegetable mixture, cooked brown rice, coconut flour, coconut aminos, bread crumbs, and salt to a food processor. Process until a nice thick dough is created, this will take about 2 minutes. Being sure to stop the machine to scrape the mixture back down to the blades. Season to taste.
Using an ice cream scoop or half cup measuring spoon tightly form into desired size patties. To keep the mixture from crumbling be sure to tightly squeeze mixture together. Place patties on parchment lined plate or baking sheet. Place in the freezer for 30 minutes to solidify.
After 30 minutes, remove patties from freezer. Heat a large non-stick skillet over medium high heat. Cover with refined coconut oil (about 2 tablespoons). Once oil is hot add patties, fry for 4-5 minutes on each side. Drain on a paper towel lined plate.
To assemble breakfast sandwiches: Toast English muffin, smear both sides with vegan cheese sauce, top with sausage, avocado, and greens. Enjoy immediately!
Chef’s Notes:
*** This is a great recipe to use up any leftover cooked brown rice you might have, maybe from dinner the night before. If you don’t have prepared brown rice, using microwaved brown rice or bagged brown rice is a great way to save time and avoid the hassle of cooking brown rice just for this recipe.
*** Depending on your bread crumbs you might have to add more as not all brands of bread crumbs work the same. If you find your patties are not sticking together, add up to 1/4 cup more bread crumbs, starting with 1 tablespoon at a time.
*** Freezing the patties will give them a nice sear + will stop them from falling apart. I like to freeze them for 30 minutes, but in a pinch 15-20 minutes should do the trick.
*** If you don’t have time to make a vegan cheese sauce, sriracha mixed with a little vegan mayo makes a great stand in.
