Tuesday, May 2, 2017

VEGAN BREAKFAST SAUSAGE


This has been a hit with the whole family, even the non-vegan extended family! We love breakfast, and this hits the spot EVERY SINGLE TIME! This is always on the weekly meal prep/batch cooking plan. If these aren't within arms reach for the kids, I hear about it! 

I never thought I could replicate the texture and flavor of breakfast sausage but this is as close as I've ever had. I feel good about feeding this to my family on an everyday basis because of the healthy ingredients. I'm busy and completely understand why people reach for pre-made items. With these there is absolutely no need. Have them ready to go when you need them! Make them and see what you think!

I highly recommend watching the video to see the process. Here's the recipe video and what the crew thinks about the breakfast sausage!




INGREDIENTS:

3 1/2 cups water
1/4 cup Bragg’s Liquid Aminos, low sodium soy sauce, or tamari 
1/4 cup nutritional yeast flake
1 Tbsp. Onion powder
1 Tbsp.  Dried Rosemary
1 Tbsp. Maple syrup
2 tsp. Garlic powder
2- 2 ½ tsp. Dried sage
1 tsp. Dried Thyme
1/2 - 1 tsp Liquid smoke
1/8 tsp. cayenne pepper (optional)
3 cups quick-cooking oats
½ Cup of Cooked Rice (optional if you don’t use rice add ½ cup of quick oats)
DIRECTIONS
1. Preheat oven to 350°F. 
2. Line cooking trays with parchment paper
3. Combine all ingredients, except oats and rice, in a medium saucepan; bring to a boil over high heat.
4. Remove from heat; add oats and rice, stir well. Allow mixture to sit 5 minutes.
5. Scoop mixture into 2-inch round balls; place on prepared baking sheet and flatten gently with the back of a wet spoon. Bake 15 minutes; flip sausages and bake an additional 5 minutes.
6. Optional but HIGHLY RECOMMEND Heat non-stick skillet add a little soy sauce and sausage, toss to coat and brown/warm. This gives the outer saltiness that sausage has. Or the last 5 or so minutes of baking brush with soy sauce on each side and continue baking process.
These store well in the fridge and freezer. When storing let them cool after baking and store in fridge or freezer. When ready to eat proceed with step 6. 
ENJOY! But before you do snap a picture and tag me on social media I love seeing all you beautiful creations! Instagram @theplanteaters or on Facebook The Plant Eaters MUCH LOVE ~ Des!

The non-stick cookware I recommend and have been loving. We purchased these and are not sponsored. This is my affiliate link http://amzn.to/2ul7e9a

17 comments:

  1. THANK YOU SO VERY MUCH FOR THIS RECIPE. I MADE IT AND MY HUSBAND AND I LOVED IT AS IS. I HAVE SINCE TWEAKED IT A LITTLE AND MY HUSBAND OK'ED IT FOR ME TO MAKE IT AS OUR "OFFICAL" FAVORITE, SO NO MORE STORE BOUGHT PATTIE! "HAPPY DANCE"!!!!! I MAKE A DOUBLE BATCH AND FREEZE IT SO WE CAN HAVE "SAUSAGE" ANYTIME. =) =)

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    1. That is so awesome to hear! I love it! Thank you for taking the time to try it and to let me know that you did like it. What tweaks did you make? I love tweaking things too and love to try other peoples versions! Much Love ~ Des

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    2. I would love to know your tweaks too! I am making these using the original recipe for my non-vegan family tonight. Trying to live as a vegan in my little non-vegan world.

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    3. ideas are good, hair all over the place , not so good..

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  2. Great recipe. Made them last night, they were smashing. Definitely try them again soon. Maybe add some minced onion next time. Thanks.

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    1. Thanks! I'm so glad you liked them! Minced onion sounds like a great idea! Much love!

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  3. These are so good! Both our poodles and the JRT stand in front of the oven waiting.

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    1. Marty, I love THAT! Give them all an extra bite, and a belly scratch from me, haha! Much Love sweetie!

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  4. These are fabulous!!!! Sausage has always been one of my favs, and have been sad for a long time, thanks for sharing!!

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    1. YAY!!! So glad you liked them. We liked sausage too, so I needed something healthy but delicious that we could enjoy again. Thanks for making it and letting me know you did! Much love!

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  5. Ok so what's a great tofu scramble to make it taste like a real breakfadt? Thx

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  6. Mine are baking now. I'm concerned; however, because they were pretty runny when I scooped them onto the baking sheets. I followed the directions exactly. We'll see! :)

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    1. Remember she said let them sit for 5 mins

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  7. Just made this and it was AMAZING!! I will add about 1/4 tsp ginger (spice) to it next time. I think your scoop must be smaller than the 2" across one that I used because it looks like your patties are much smaller in the video. So, I cooked mine a little longer to make up for it. Brilliant and just an amazing texture. It tasted so real, it almost freaked me out!

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  8. I love this recipe!! I use this recipe with a slight variation and do a little different preparation method. The best!! I haven't added the maple syrup because I rarely have it. I do add onion flakes and ground flax seed. I don't add the wet ingredients except the liquid smoke. I only add enough water to form a dough (usually about 1 1/2 cups). Instead of the oven I cook them in a pan. After they finish I let them soak in veggie broth (or this could be replaced my the Braggs mixed with water) for about 15 min. When they are finished soaking I brown them in the skillet again. They turn out looking and tasting great!!!

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  9. Fennel seed is great to add to this mix. I can't wait to make it!

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  10. Has anyone made sausage. Gravy sn biscuits?

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