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Breakfast Sausage Patties [Vegan]

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The base of these sausages are black-eyed peas and mushrooms but the spice mix is different so it's 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. I don’t like the maple taste because it’s too sweet for me but then again, I don’t like anything sweet. It might be better to not add the maple syrup in the sausages but drizzle some on top of the cooked sausages if you like that taste.

Since I was making patties and not links that had to hold up on the grill, I did not add xanthan gum and I didn't steam them first. I made these the way I make burgers. I did use my cast iron pan to make sure the patties got a nice crispy exterior.

My Breakfast Sausage is flavorful, slightly sweet, slightly spicy and very yummy. I had mine on the side of a simple tofu scramble and sauteed greens.

Breakfast Sausage Patties [Vegan]

Ingredients

For the Spice Mix

  • 1 tsp. garlic powder
  • 1 tsp. fennel, crushed
  • ½ tsp. black pepper
  • 2 tsp. salt
  • 1 tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 1 tsp. dried sage
  • 1 tsp. onion powder
  • 1 tsp. dried thyme
  • 1 Tbs. sugar
  • ½ tsp. nutmeg

For the Sausage

  • 2 tsp. extra-virgin olive oil
  • 1 cup mushrooms, chopped
  • ¼ cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed
  • 1 Tbs. tomato paste
  • ¼ cup nutritional yeast
  • ½ cup brown rice flour
  • 1 Tbs. of gluten-free, vegan Worcestershire Sauce
  • A few drops of liquid smoke (optional)
  • 2 Tbs. maple syrup (optional)
  • 1 Tbs. canola oil

Preparation

  1. Prepare spice mix in advance. Set aside.
  2. Heat a skillet with 2 tsp. 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 Tbs. of canola oil in a cast iron skillet. Cook the sausage until browned, about 4 minutes per side. Serve while hot.

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AUTHOR & RECIPE DETAILS


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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]”

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Debra
2 Years Ago

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


Reply
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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