Sausage is my downfall. It’s easily one of my favorite foods whether served at breakfast, lunch or dinner, and I don’t care if it’s in a marinara sauce, a gumbo, on a bun, or in a burrito. It’s the spices I love–the flavorful mix that blend together to define the breakfast sausage, or the Italian, Cajun or Mexican sausage. Yes, love the spices, but not so much the fat.
There are a lot of vegan sausages on the market these days, but they are all loaded with fat. That’s why I was delighted to discover the vegan breakfast sausage recipe featured here. It has a lot of plusses, not the least of which is that it’s quick and easy to put together, and it’s missing all the fat, yet full of flavor.
The other plus is that they are filled with healthy ingredients including oats, rice, ground flaxseed, and spices.
I like my breakfast sausage on a “biscuit” – so I plopped my sausage on one of Sammi’s Bakery’s Millet and Flax Seed Dinner Rolls (I find them at Erma’s in Clear Lake). The roll turned out to be the perfect size. The sausage is also delicious on an Ezekiel’s English Muffin. Pile on a little yellow mustard, and it’s a winner.
For a special treat, whip up a small batch of Sweet Chili Mustard Sauce (courtesy of The Vegan 8) and slather it on.
Vegan Breakfast Sausage
- 1 cup cooked brown rice
- 3⁄4 cup rolled oats
- 2 tablespoons whole wheat flour
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 teaspoon molasses
- 1 tablespoons tahini (I substituted tahini for 2 tbsp canola oil)
- 2 tablespoons nutritional yeast
- 1 1⁄2 tablespoons tamari
- 1⁄2 teaspoon red pepper flakes (or more if desired)
- 1 teaspoon black pepper
- 1 1⁄2 teaspoons ground sage
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon thyme
- 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 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).
- “Fry” in non-stick skillet until browned on both sides.
Sweet Chili Mustard Sauce
- 1/2 cup yellow regular mustard (120 g)
- 1/4 cup pure maple syrup (60 mL)
- 2 tablespoons chili powder
- 2 tablespoons water
Mix all ingredients thoroughly.