These smoky and sweet breakfast sausages are infused with warm spices and maple syrup. They can be served alongside pancakes or stuffed inside a hearty breakfast sandwich. You can even freeze them for later! Then the links can be defrosted and pan-fried whenever you're craving some smoky-sweet breakfast sausages.

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Smoky Maple Veggie Sausages [Vegan]

Serves

8 sausage links

Ingredients

  • 1 large roasted shallot
  • 1/2 cup sweet potato purée
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Salt and pepper
  • 3/4 cup cold vegetable broth
  • 1 1/2 teaspoons liquid smoke
  • 1/2 cup oat flour
  • 1 cup vital wheat gluten
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Preparation

  1. Prepare your steaming equipment, such as a saucepan with a steamer insert and lid.
  2. In a blender (or food processor), combine the roasted shallot, sweet potato puree, maple syrup, thyme leaves, fennel seeds, ginger, cinnamon, cloves, and a good pinch of salt and pepper. Process until very well combined, scraping down the sides of the blender (or processor) as needed.
  3. Transfer the mixture to a large bowl. Pour in the vegetable broth and liquid smoke, and mix until completely combined.
  4. Add the oat flour and vital wheat gluten. Mix until fully incorporated, using your hands if necessary, until the mixture forms a thick, moist dough.
  5. Knead the dough for about 1-2 minutes to develop the gluten, which creates a chewier sausage. Omit this step if a softer sausage is desired.
  6. Divide the dough into eight equal pieces. Roll the first piece of dough into the shape of a sausage link, and place on a sheet of aluminum foil. Roll the dough up in the foil and twist the ends. Repeat with the remaining pieces of dough.
  7. Steam the sausages for 35-45 minutes, or until they feel relatively firm to touch. Cool for 5 minutes before removing the foil.
  8. Preheat a skillet over medium heat. Spray with cooking oil, or add some olive oil. Cook the sausages in the skillet for approximately 2-5 minutes, turning occasionally, to brown the outsides. Alternatively, slice the sausages first, and cook the slices for 1-2 minutes on each side.
  9. Serve warm. Leftover sausages can be stored in the refrigerator or frozen.

Notes

Recipe inspired and adapted from Isa Chandra Moskowitz

Nutritional Information

Per sausage: Calories: 116 | Carbs: 16 g | Fat: 1 g | Protein: 13 g | Sugar: 5 g | Sodium: 25 mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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