Whoo! Another “cooking from the cabinet” recipe to accompany yesterday’s gf, df biscuits.
I refuse to pay $8 for a tube of breakfast sausage-flavored texturized vegetable protein. What an unappetizing name. The beauty of breakfast sausage lies in the spice blend. Fragrant fennel paired with smoky paprika, salty with a delicious hint of sweet maple syrup…drool…What’s not to love?! These meat-free patties are tasty, and I say this as a die-hard sausage lover. I suggest prepping the mix the night before so they’re ready to cook in the morning.
These sausages are not soy free, but they are gluten free, nut free, & dairy free. AND they didn’t cost $8 to make. Aside from the aminos, I already owned all the ingredients used for the sausages.
Vegan Breakfast Sausage
- 1 C cooked brown rice (cook in veggie broth for more flavor!)
- 3/4 C rolled oats
- 1/4 c onion, diced very finely (optional)
- 1 clove garlic, minced
- 2 Tbsp GF flour or oatmeal flour
- 1 Tbsp ground flaxseed (or 1 egg, if you aren’t vegan/dairy free)
- 3 Tbsp water
- 1 Tbsp olive oil + enough to oil your pan
- 1 Tbsp Bragg’s Liquid Aminos (you could use coconut aminos IF you can have sea salt)
- 1 Tbsp nutritional yeast
- 1.5 Tbsp maple syrup
- 2 tsp fennel seed
- 1 tsp ground sage
- 1 tsp paprika
- 1/2 tsp red pepper flakes (add less or omit if you want mild sausage)
- 1/2 tsp black pepper
- 1/2 tsp salt, or to taste
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp nutmeg
- Stir together flax & water, set aside (needs 5 minutes)
- Puree onion & garlic with the olive oil, transfer to mixing bowl (you could saute in the olive oil first, if you prefer. Or you can omit the onion entirely & simply add the garlic into the rice mix in step 4)
- Add oats & rice to food processor & pulse a few times. Transfer to mixing bowl with puree.
- Add remaining ingredients, including the flax, to bowl. Mix with clean hands until very thoroughly combined. Taste a small amount and adjust seasoning as needed.
- Cover and refrigerate for at least an hour (can refrigerate overnight if desired).
- When ready to cook use dampened hands form balls a little larger than a golf ball (like a golf ball & a half. Super precise measuring here, lol). Flatten between two plates to 1/4 for a wider, thinner patty that’s great for breakfast sandwiches -or- use your hand to flatten into a 1/2-inch thick disc that’s better for crumbling. Repeat with remaining mix. I got 16 medium-ish patties.
- Heat a large skillet over medium heat. Once hot, add enough oil to coat the surface. Add patties to pan, but don’t overcrowd.
- Cook for about 4 minutes each side, until browned. Flip gently to avoid breakage.
The dough is sticky, but it’s important to use damp hands to keep it from sticking to you, but not dripping wet hands because then it becomes slimy. They hold together great & pleased my entire meat-eating family. I served them with these gf,df “cooking from the cabinet” biscuits and a simple gf, df white gravy, recipe posted below.
GF, DF Vegan Southern Gravy
- 1/2 lb Vegan Sausage crumbles (optional)
- 1/4 c Gluten Free 1-to-1 Baking Flour (Bob’s Red Mill)
- 2 c Almond Milk
- 3 Tbsp olive or coconut oil
- 1/2 tsp Salt , or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- Heat oil in pan. When hot, whisk in flour. Allow to cook for a few minutes, stirring often. This prevents your gravy from tasting like raw flour.
- Whisk in remaining ingredients until smooth.
- Cook over low heat, whisking constantly, for 5 minutes or until thickened.
- Stir in sausage if desired.
I served my gravy over these gf, df oat biscuits, with the above sausages crumbled in. Separately everything was great. Together, it was a great flavor but the rice made the combo somewhat gummy. It probably would be better over a more traditional biscuit but wasn’t bad at all with the oats. Still, family ate it without complaint, as a whole it was easy to throw together, & aside from a few ingredients the entire thing was made with stuff I already use.