Vegan Seasoned Faux Sausage Patties Food

VEGAN BREAKFAST SAUSAGE

Steps:

• Stir together flax and water in a small bowl or cup, set aside.
• In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times.
• Add remaining ingredients including 1 T canola oil and flax/water mixture and blend till just mixed. (do not over process, you can finish mixing together with your hands).
• With dampened hands, form balls the size of a ping pong ball and then flatten into little patties about 1/4" thick (thicker if you like).
• coat the bottom of a non-stick frying pan with the remaining 1 T canola oil and heat over medium high.
• When the oil is hot, cook the patties on each side until they are browned.
• transfer to a paper towel to blot off any excess oil before serving.

VEGAN BREAKFAST SAUSAGE PATTIES WITH TVP

Steps:

• Pour boiling water (or vegetable broth; see notes) over TVP in a mixing bowl. Cover and allow to sit for 5 minutes to absorb.
• Add in all remaining ingredients and stir until well-combined. There should be no dry spots. Set in the fridge for about 10 minutes and the mixture will firm up slightly. The mixture should hold together like wet sand when you squeeze some of it in your palm, but it shouldn't stick to your hands. If it's too crumbly, you can add additional water a few teaspoons at a time. If it seems too wet, add additional flour 1 tbsp at a time.
• Shape into balls roughly 2″ in diameter. I usually get 9 medium-sized patties from this recipe. You can make them larger or smaller if you like; you'll just have to adjust the cook time accordingly.
• To pan-fry (recommended), heat 1-2 tablespoons oil in a skillet over medium heat. Place balls in pan and flatten with the back of a spatula into patties. Fry for 3-5 minutes per side, until deep golden brown.
• You can also bake these if you prefer to cook oil-free, but the result will be less moist. I would recommend at least spraying them with a bit of olive oil. Preheat oven to 375°F. Place balls on a lined baking tray and press flat into patties. Bake for 20-25 minutes until edges and bottom of patties are slightly golden brown. (They won't brown as dramatically as the pan-fried ones.)

SPICY BREAKFAST SAUSAGE PATTIES

Steps:

• Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

VEGAN SAUSAGE GRAVY

Steps:

• Make the vegan breakfast sausage mix from Planted365. OR, use your favorite vegan seasoned meat crumbles.
• Brown the sausage mix in a large skillet over medium heat. Break apart into crumbles. Use oil if needed, or go oil-free if using suitable pans.
• Pour the plant-based milk into the sausage mix and simmer until bubbly.
• In a half cup cold water, thoroughly mix a quarter cup of flour into a slurry. Stir well until it's smooth and all lumps are gone.
• Pour into the milk and sausage mixture and stir constantly until bubbly and thickened, about three minutes. Add more black pepper and red pepper flakes, if desired.

VEGAN VEGETARIAN BREAKFAST SAUSAGE PATTIES

Steps:

• Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste.
• Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add vegetable paste and fry until the sharp onion taste is gone, about 10 minutes.
• Combine cooked rice, flaxseed meal, sunflower seeds, maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes, nutmeg, black pepper, and thyme in a bowl. Stir until evenly mixed. Add the cooked vegetable paste and stir until sausage mixture is thoroughly combined.
• Heat remaining 1 tablespoon oil in a clean nonstick skillet over medium heat. Scoop 1 tablespoon sausage mixture into a 1 1/2-inch patty and place in the hot skillet; repeat with remaining mixture. Brown for 3 minutes; flip and cook until browned on the other side, about 2 minutes more. Add more oil to the pan as needed.

VEGAN/VEGETARIAN SAUSAGE PATTIES

Steps:

• Stir together tvp and boiling water and set aside to soak for 5 minutes.
• Meanwhile, mix flour, flax, bran, and dry spices; stir to incorporate. Stir in tvp. In a measuring cup, measure out water; add liquid smoke directly to the cup and stir, if using (this way the smoke will be evenly distributed). Stir in other liquid ingredients, then add wet to dry; mix well. With your hands, form mixture into 2" balls and flatten slightly into patties.
• Fry in oil in an uncovered frying pan on medium heat, about 2 minutes per side (or until browned).
• Freeze leftovers (if you have any) and microwave 1-2 minutes to enjoy on busy weekday mornings.

VEGAN BREAKFAST SAUSAGES

Steps:

• Combine all dry ingredients in a large bowl.
• In separate bowl whisk all the wet ingredients.
• Stir the wet into dry and mix lightly until combined and spongy dough forms.
• Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
• When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
• Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
• What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the "skin".
• Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.

SPICY TEMPEH BREAKFAST SAUSAGE

Steps:

• Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
• Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
• Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
• Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
• When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with "sausage." Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - about 5 "sausages" (amount as original recipe is written // adjust if altering batch size)
• Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
• Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
• Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.