X Close Panel
I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
CONTACT
Smokey’s Veggie Sausage
Yields
Makes about 20 (2-inch) patties
Ingredients
- 1 cup lentils - cooked
- 2 cloves garlic, coarsely chopped
- 1/2 medium yellow onion, coarsely chopped
- 1 1/2 teaspoons sea salt, divided
- 8 ounces brown mushrooms, quartered
- 1/2 cup rolled oats (not instant)
- 2 tablespoons fresh ground flaxseed
- 2 tablespoons pure maple syrup
- 1 teaspoon dried sage
- 1 teaspoon fennel seeds
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons coconut oil
Directions
- Sauté onions and garlic in a tablespoon of coconut oil, just until soft. Remove and cool.
- Place the mushrooms in a food processor fitted with the blade attachment and pulse until finely chopped,about 5 (1-second pulses). Add the oats, flaxseed, maple syrup, sage, fennel, and remaining 1 1/4teaspoons salt to the food processor and add the lentils.
- Pulse into a coarse paste, about 10 (1-second) pulses. Form into 20 (2-inch-wide) patties (about 2tablespoons each).
- Heat 2 tablespoons of the oil in a large nonstick frying pan over medium heat until shimmering. Add 1/3 ofthe patties and cook until browned, about 3 minutes per side (be careful when flipping and use a flatspatula; they are delicate).
- Remove to a serving plate. Repeat frying the remaining patties, adding a tablespoon of oil between eachbatch.