AuthorLeah St John, CHN
RatingDifficultyBeginner

A great way to use up leftover roasted veggies, these scrumptious protein-packed Vegan Breakfast Sausages don't require any oil and are gluten-free! Enjoy them as part of an English breakfast, sliced in a sandwich, chopped and added to a chickpea omelet, as a replacement for hot-dogs, or cut into chunks and added to pasta, stews, or casseroles.

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Yields14 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 3 cups cooked vegetablesroasted or steamed
 2 cups red lentil flour
 1 cup warm water
 2 tbsp gluten-free tamari
 2 tbsp poultry seasoning
 2 tbsp ground flax
 2 tsp onion powder
 1 tsp garlic powder
 ½ tsp ground celery seeds

1

Pulse the roasted vegetables in a food processor until pea-sized. Add to a large mixing bowl along with all of the other ingredients, and mix until well combined.

2

Cut the parchment paper into roughly 7 1/2" x 7 1/2" squares, and use 1/4 cup of the mix to form a sausage shape at one end, leaving an inch either side so you can twist the parchment once rolled.

An image of vegan sausages wrapped in parchment in a colander.

3

Place the sausages into a steamer so the parchment seam is facing down, and steam covered for 20 minutes.

4

Once steamed, allow the sausages to rest for 10 minutes before removing them from the parchment so they can firm up.

Notes
5

These sausages can be enjoyed hot or cold.

6

You can store these in an airtight container in the fridge for up to 5 days, or freeze for longer.

7

It doesn't matter what roasted vegetables you use. You can use a combination of any root vegetables, mushrooms, onions, cauliflower, or squash.

8

You can make your own lentil flour by grinding split red lentils into a flour in a high-speed blender. Note that this is a very light flour, so try not to breathe it in when using it.

Ingredients

 3 cups cooked vegetablesroasted or steamed
 2 cups red lentil flour
 1 cup warm water
 2 tbsp gluten-free tamari
 2 tbsp poultry seasoning
 2 tbsp ground flax
 2 tsp onion powder
 1 tsp garlic powder
 ½ tsp ground celery seeds

Directions

1

Pulse the roasted vegetables in a food processor until pea-sized. Add to a large mixing bowl along with all of the other ingredients, and mix until well combined.

2

Cut the parchment paper into roughly 7 1/2" x 7 1/2" squares, and use 1/4 cup of the mix to form a sausage shape at one end, leaving an inch either side so you can twist the parchment once rolled.

An image of vegan sausages wrapped in parchment in a colander.

3

Place the sausages into a steamer so the parchment seam is facing down, and steam covered for 20 minutes.

4

Once steamed, allow the sausages to rest for 10 minutes before removing them from the parchment so they can firm up.

Notes
5

These sausages can be enjoyed hot or cold.

6

You can store these in an airtight container in the fridge for up to 5 days, or freeze for longer.

7

It doesn't matter what roasted vegetables you use. You can use a combination of any root vegetables, mushrooms, onions, cauliflower, or squash.

8

You can make your own lentil flour by grinding split red lentils into a flour in a high-speed blender. Note that this is a very light flour, so try not to breathe it in when using it.

Vegan Breakfast Sausages (Oil-Free & Gluten-Free)
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