VEGAN BREAKFAST SAUSAGE
I love this recipe, I've eaten it for breakfasts and lunches... the texture and taste is very much like its' meat version... only this is way better for you. Good enough to serve to meat eaters, I promise!
Provided by CHRISSYG
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Stir together flax and water in a small bowl or cup, set aside.
- In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times.
- Add remaining ingredients including 1 T canola oil and flax/water mixture and blend till just mixed. (do not over process, you can finish mixing together with your hands).
- With dampened hands, form balls the size of a ping pong ball and then flatten into little patties about 1/4" thick (thicker if you like).
- coat the bottom of a non-stick frying pan with the remaining 1 T canola oil and heat over medium high.
- When the oil is hot, cook the patties on each side until they are browned.
- transfer to a paper towel to blot off any excess oil before serving.
Nutrition Facts : Calories 228.3, Fat 9.8, SaturatedFat 1, Sodium 383.3, Carbohydrate 29.8, Fiber 5.3, Sugar 1.3, Protein 7.2
VEGAN BREAKFAST SAUSAGE PATTIES
This recipe uses oatmeal and pecan meal to make a delicious "sausage" patties! These should sit just a little bit to dry out. You could make these the day before and refrigerate, then just heat up in the morning. Good for the lunch box too! Adapted from 3ABN with a little tweak.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 14 3" patties, about
Number Of Ingredients 14
Steps:
- Bring water and seasonings to a boil. When boiling, add quick oats and pecan meal, stirring well.
- Reduce heat and simmer until thickened, about 1 minute. Allow to cool. Add rest of ingredients and stir well to incorporate.
- Form into thin patties and fry in a little olive oil on medium low heat until browned on both sides, about 5-7 minutes per side. The longer you let them sit the firmer they will be.
Nutrition Facts : Calories 57.3, Fat 1.7, SaturatedFat 0.3, Sodium 289.5, Carbohydrate 8.5, Fiber 1.3, Sugar 0.2, Protein 2.1
VEGAN BREAKFAST SAUSAGES
From "Vegan Comfort Food" by Alicia Simpson. I slightly modified it. This is the best faux sausage I've found! I have finally stopped buying veggie sausages! Hallelujah! Recipe makes a ton, but halves easily. And so inexpensive comparatively!
Provided by Nikoma
Categories Breakfast
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dry ingredients in a large bowl.
- In separate bowl whisk all the wet ingredients.
- Stir the wet into dry and mix lightly until combined and spongy dough forms.
- Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
- When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
- Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
- What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the "skin".
- Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.
Nutrition Facts : Calories 46.4, Fat 2.6, SaturatedFat 0.3, Sodium 63.7, Carbohydrate 4.1, Fiber 1.9, Sugar 0.3, Protein 2.6
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