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Breakfast Sausage Patties [Vegan, Gluten-Free]

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The base of these sausages are black-eyed peas and mushrooms, but the spice mix is a mix of sweet and spicy. If you like the taste of maple in your sausage, you can add maple syrup but you will probably need to add more flour to compensate for the extra moisture. Use a cast iron pan to make sure the patties got a nice crispy exterior.

Breakfast Sausage Patties [Vegan]

Ingredients

For the Spice Mix:

  • 1 teaspoon garlic powder
  • 1 teaspoon fennel, crushed
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried sage
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 tablespoon sugar
  • 1/2 teaspoon nutmeg

For the Sausage:

  • 2 teaspoons extra-virgin olive oil
  • 1 cup mushrooms, chopped
  • 1/4 cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked or 1 15-ounce can of black-eyed peas, drained and rinsed
  • 1 tablespoon tomato paste
  • 1/4 cup nutritional yeast
  • 1/2 cup brown rice flour
  • 1 tablespoon of gluten-free, vegan Worcestershire Sauce
  • A few drops of liquid smoke (optional)
  • 2 tablespoons maple syrup (optional)
  • 1 tablespoon canola oil

Preparation

  1. Prepare spice mix in advance. Set aside.
  2. Heat a skillet with 2 teaspoons of olive oil. Sauté the onions, mushrooms, and garlic until softened. Set aside and let cool.
  3. In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well..
  4. Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too. If you are using the maple syrup, add it now. If you do use it, you may need to add more flour to compensate for the extra moisture.
  5. Refrigerate the sausage mixture for at least 30 minutes. After that time, remove from the fridge. Divide the mixture into 4 parts. Shape each part into a patty.
  6. Heat 1 tablespoon of canola oil in a cast iron skillet. Cook the sausage until browned, about 4 minutes per side. Serve while hot.

Nutrional Information

Total Calories: 1041 | Total Carbs: 167 g | Total Fat: 27 g | Total Protein: 43 g | Total Sodium: 5094 g | Total Sugar: 52 g

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AUTHOR & RECIPE DETAILS


photo

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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3 comments on “Breakfast Sausage Patties [Vegan, Gluten-Free]”

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Debra
2 Years Ago

Can I use black beans instead of the black-eyed peas?


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Renee Scacchi Combs
3 Years Ago

No matter how much you beg him, I doubt that dad will make this.


Reply
Betsy Williams Grafflin
3 Years Ago

Yum


Reply
Wil Lima-Marques
3 Years Ago

Looks like my rottweiler's crap !


Reply


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