VEGAN BREAKFAST SAUSAGE
On a rainy morning a few years ago my vegan daughter and I decided to make breakfast together. We thoroughly enjoyed the flavor of these mini breakfast sandwiches made with vegan sausage and hot water cornbread. The sausages are super delicious, very easy to make and the mouth feel is definitely better than the sausages I have made in the past using beans. These cute sandwiches are great when on the go... you can reheat the sausage in the microwave and the cornbread in the toaster.
The recipe is by Stephanie Howard at “Give Them Something Better” recipe blog. I just removed the oil.
Read Dr. Neal Barnard’s 2019 blog article at “Physicians Committee For Responsible Medicine” to understand the truth about processed meats: Journal Advice to Eat Cancer-Causing Meats: Science or Clickbait?
VEGAN BREAKFAST SAUSAGE
Ingredients
3 1/2 cups water
1/4 cup Bragg’s Liquid Aminos or low sodium soy sauce (I used regular soy sauce)
1/4 cup nutritional yeast flakes
2 Tablespoons oil (Instead I used 2 TBSP aquafaba but otherwise just omit)
1 1/2 Tablespoons onion powder
1 Tablespoon maple syrup (I only used 1/2 TBSP)
1 Tablespoon dried sage
1 Tablespoon Italian seasoning
1 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
3 1/2 cups quick-cooking oats
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Combine all ingredients, except oats, in a medium saucepan. Bring to a boil over high heat.
Remove from heat. Add oats and stir well. Allow mixture to sit 5 minutes.
Scoop mixture into 2-inch round balls. Place on prepared baking sheet and flatten gently with hands. (I used a soup spoon to scoop then flattened with back of spoon.)
Bake 15 minutes; flip sausages and bake an additional 10 minutes. (I made 28 sausages.)