This started as an attempt to create a plant-based version of the holiday sausage rolls Nic loved growing up. When we realized we didn’t have the right flour to create the dough, we already had our hearts set on sausage rolls for dinner...so we improvised.
We actually tested two variations. One with pancake batter, which was a total failure in taste and consistency. And the other...the winner we’re sharing below!
Lentil ‘Sausage’ Ingredients:
1 package of prepared lentils from Trader Joe’s or 2 cans of organic lentils
3 cloves of garlic, minced
2 tsp of olive oil
3 tsps of Bragg’s Liquid Aminos
2 tsps of sage
2 tsps of fennel
1/2 tsp of oregano
1/4 tsp garlic powder
1/4 tsp red pepper flakes
Pinch of pink Himalayan sea salt & black pepper
Lentil ‘Sausage’ Directions:
In a large sauté pan, warm olive oil. Add garlic and sauté for about 2 minutes. Add lentils and remaining seasoning and cook for an additional 3-5 minutes stirring to combine seasonings well. Set to the side.
Cornbread Muffin Ingredients:
2 cups of cornmeal
2 cups of almond flour
2 cups of almond milk
2/3 cup of unsweetened cashew yogurt or other plant-based yogurt
1/4 cup of pure organic maple syrup
1 TBSP baking powder
1 tsp baking soda
1 tsp pink Himalayan sea salt
3 Flax eggs (1 Flax egg = 1 TBSP flax meal + 2.5 TBSP water)
1/2 cup of melted coconut oil
1/4 tsp each sage, fennel, garlic powder, oregano, red pepper flakes
optional: Treeline spreadable vegan soft cheese in your favorite flavor. We used chive.
Muffin Directions:
Preheat oven to 375 degrees. Grease your muffin tin or line with liners. We used an extra large muffin tin and this recipe made 12. If you use a smaller muffin pan you should get about 24, but obviously they will have less filling.
Pour cornmeal into a bowl and add almond milk and yogurt. Allow that to soak for 10 minutes while you combine remaining ingredients in a separate bowl.
Pour the cornmeal, almond milk and yogurt mix into your other ingredients and whisk until well combined.
Fill muffin tins 1/2 way with cornmeal batter. Add about 1 TBSP of lentil ‘sausage’ mix and top with 1 tsp of Treeline spreadable vegan cheese. Top with more cornbread mix to seal the muffin.
Bake for 30 minutes. Allow to cool completely before removing from the pan.
You can serve these as an appetizer, a side dish or have it as your main with a salad or roasted veggies. We had our leftovers for breakfast the next day and they were amazing reheated with a little vegan butter.
I know at first glance it looks like a lot of ingredients, but this recipe is actually really quick and easy. Most of the ingredients are seasonings. If you want to make it even simpler. Use a boxed cornbread mix and just follow the directions on the box. You don’t have to add all of the extra seasonings, but we found it helped enhance the ‘sausage’ flavor.
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