Veggie Sausage Patties

1. Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.

2. Drain and rinse beans.

3. Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.

4. Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

5. Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.

6. Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.

Cook's Notes:

Use a smoked cheese in place of cheddar for added flavor.

Use red, yellow, or orange bell pepper.

Cook time is per patty, patties will need to be cooked in multiple batches.