Vegan Sausage Patties
These breakfast sausage patties are unbelievably flavorful and as scrumptious as can be.
Ingredients
- 1 Can Chickpeas 1 lbs 13oz can
- 5 Oz Mushrooms Crimini and Shiitake
- 1 Cup Walnuts Crushed
- 1/2 Cup Cooked Bulgur or Quinoa
- 3 Tbsp Plant Milk of Choice I used Almond Milk
- 1/4 Cup Fennel Seeds Crushed
- 3 Cloves Garlic
- 1 Tbsp Rosemary fresh
- 1 Tbsp Thyme fresh
- 1 Tbsp Sage fresh
- 2 Tbsp Tomato Paste
- 2 Tbsp Nutritional Yeast
- 2 Tbps Olive Oil
- 2 Tbsp Coconut oil
- Freshly Cracked Black Pepper To Taste
- Cayenne Pepper To Taste
- Salt To Taste
Flax Eggs
- 2 Tbsp Flax Eggs
- 6 Tbsp Water
Instructions
- To prepare the flax eggs, mix the flax seeds and the water in a small container and let rest.
- Add the mushrooms in the food processor, and give it a couple of pulses to crush them.
- Place a skillet on medium heat, then add in the crushed mushrooms and sautee them for 3 to 5 minutes until the water evaporate completely.
- Once the water evaporates, add the olive oil, followed by the garlic, rosemary, thyme, sage, salt and pepper. Sautee everything for another minute or so just to activate the flavors, then set it aside.
- To the food processor, add the chickpeas and pulse a few times to slightly puree.
- To a mixing bowl, add the chickpeas, crushed walnuts, sauteed mushrooms, cooked bulgur, nutritional yeast, tomato paste, salt, pepper, cayenne pepper, fennel seeds, almond milk, and flax eggs. Mix everything to incorporate. Cover the bowl with aluminum foil and mixture rest in the fridge for at least 2 hours or overnight.
- Form patties as desired. I went for round patties of approximately 1/2 inch or lest thick.
- Place a skillet on medium heat, add the coconut oil. Once the oil heats up, add the patties. Cook the patties for 3 minutes on each side. And they are ready to serve.
- Have them, plain or with my oh-so-delicious scrambled tofu. Enjoy!
Notes
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Nutrition
Calories: 250kcal
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