Vegan Breakfast Sausage
Vegan breakfast sausage made with textured vegetable protein, flour, vegetable stock and tons of herbs and spices. It tastes like the real thing!
Servings: 12 sausages
Calories: 105kcal
Ingredients
- 1 cup textured vegetable protein
- 1 cup vegetable stock or water hot
- 1 and ¼ cups brown rice flour
- ¼ cup nutritional yeast
- 2 teaspoon dried sage
- 2 teaspoon dried thyme
- 2 teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne powder optional
- 2 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup
- 2 flax eggs
Instructions
- Add the textured vegetable protein and the hot vegetable stock or water to a large mixing bowl. Stir, cover and allow to sit for 5-10 minutes to absorb.
- Mix the dry ingredients (flour, nutritional yeast, sage, thyme, garlic powder, paprika, pepper and cayenne) in another large mixing bowl until well combined.
- Add the rest of the ingredients (rehydrated textured vegetable protein, tamari or soy sauce, syrup and flax eggs) to the bowl you have the dry ingredients. Stir until well combined.
- Make 10-12 patties with your hands.
- Heat some oil in a skillet and cook the sausages until golden brown for both sides (about 3-4 minutes each side). If you don't eat oil, just omit it. You can also cook the sausages in a griddler.
- Serve immediately. Keep leftovers in a sealed container in the fridge for 5-7 days.
Nutrition
Serving: 1sausage (of 12) | Calories: 105kcal | Carbohydrates: 16g | Protein: 6.2g | Fat: 1.6g | Sodium: 216mg | Fiber: 3.3g | Sugar: 1.3g
