Finally, victory is ours!! A vegan "sausage and egg" McMuffin! Eat your heart out fast food chains...this actually looks as advertised. I made these this morning as an experiment and was pretty shocked by how good it was:
These sausage patties have also received what I like to call the "Texas Approval" from my partner Joe (a Texas native and also the infamous creator of the Jaladuta Dragon Bowl). Okay, I'll just admit this now, we couldn't stop eating these sausage patties this morning! I had to put them away because we both kept sneaking nibbles. You know how it goes, where you only mean to take a little piece, but then keep coming back to break off more until- lo and behold- you've eaten another whole one! He he!
These are super easy to throw together with whatever leftovers you have on hand (like leftover rice, cooked winter squashes, potatoes, tomato sauce...just throw it all in here!) and they don't take much time to make or cook. I used a combo of oats, leftover white and brown rice, sunflower seeds, cooked lentils, canned pumpkin, ground flax, and left over tomato sauce. Because I used vital wheat gluten, I would say that you can substitute just about anything you have on had to get rid of and it will work. For instance, quinoa, leftover butternut squash or sweet potato would be awesome as well. We served these on toasted whole wheat english muffins with a little coconut oil. I'd of put catsup on mine if I had had some, but oh well. You can dress them up however you want it, say with some avocado and tomato or with "cheeze" sauce. We cooked sage-turmeric tofu slabs as our egg replacement (recipe below).
<Warning, this recipe is a work in progress and I didn't really measure things exactly as I was working on the fly, will update and refine later>
Sausage Patties (Makes ~ 20 patties)
Ingredients:
2 1/4 cup cooked rice, any variety
1 cup oats
1/3 cup raw sunflower seeds (can soak for 1-2 ahead of time, but I didn't and it was okay)
** Pulse these ingredients in a food processor on high speed into a medium-fine coarse mixture, then add to a big mixing bowl with the rest of the ingredients listed below**
1/3 cup cooked pumpkin (I used some from a can of organic canned pumpkin from the store)
1/3 cup cooked red lentils (or any kind will do, but these cook quickly
1/2-3/4 cup veggie broth (add more if needed to get a sticky dough)
1/4 cup yeast flakes
1/4 cup vital gluten
1/4 cup olive oil
1/4 cup tomato sauce, or 2 tbsp tomato paste and 1 tbsp broth to thin out
3 tbsp ground flax
2 tbsp rubbed sage
1/2 tbsp chili pwd
2 tsp hing (or 2 tsp garlic pwd and 2 tsp onion pwd, or chopped onion and garlic)
2 tbsp Bragg's Aminos or soy sauce
2 tbsp pure maple syrup (I use grade B)
2 tsp salt
Fresh ground black pepper to taste
Directions:
- Pre-heat oven to 375.
- After pulsing the rice, oats, and sunflower seeds, add to a big mixing bowl with the rest of the ingredients.
- Stir with a wooden spoon to incorporate all the ingredients into a slightly sticky dough, not too wet, but not dry either. Add more broth or tomato sauce if needed.
- Grab a small handful (maybe 1/3 cup?) worth of mixture and flatten into a patty with your hand and place on a greased cookie sheet or glass baking dish, repeat until cookie sheet is full of patties.
- Bake 10 mins on one side, flip and bake 7-8 mins on the other. They firm up more as they cool after 5 minutes.
Ingredients:
Two thick slices of organic tofu
1 tbsp coconut oil, for frying
2 tbsp Braggs Aminos, or soy sauce
2 tsp rubbed sage
1 tsp turmeric
Dashes of hing
Black Pepper
Directions:
- Heat frying pan on med-high and add oil. Add tofu slabs, place a lid on and fry for several minutes.
- Remove lid, add Braggs or soy sauce. Sprinkle one side with a little turmeric, sage, pepper, and hing and flip. Repeat with the other side and place lid on and fry for 1 minute. Flip again and fry another minute, until slightly browned on both sides.
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