Vegan Gluten Free Breakfast Sausage (serving = 2 patties)
- Number of Servings: 6
Ingredients
2 cups black-eyed peas (15 1/2 oz can, un-drained)1/2 cup potato flour*One 4 oz. can of mushroom (drained), finely diced OR 1/4 very finely chopped fresh mushrooms2 teaspoons onion powder1 Tablespoon tomato paste1 teaspoon crushed fennel1 or 2 dashes crushed red pepper flakes1 teaspoon basil1 or 2 sprigs parsley, finely chopped1/8 teaspoon pepper1 teaspoon crushed rosemary1 teaspoon sage1/2 teaspoon saltoil for frying
Directions:
Mash black-eyed peas and potato flour together in bowl. Add mushrooms together with peas and potato flour. Roll about 10 or so sausage shapes out of the mixture. (I got more like 12)
Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well.
In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)
Serve hot and enjoy! Makes about 10 links.
*Make sure to use a gluten free potato flour if you are a celiac/allergic to wheat, such as Bob's Red Mill Potato Flour. If you are not sensitive to gluten, you can substitute the potato flour with regular wheat flour.
Comments: This recipe is a favorite! It is wheat free, gluten free, soy free, and corn free!
If you would rather have patties for a vegan burger, these work great that way as well.
Make sure that the end mixture is not runny. This might happen if the un-drained can of black-eyed peas contains too much liquid (the liquid in a can of beans vary from brand to brand.) If yours is too runny to shape into sausage or patty shapes, add more flour until you can work with it. And this is why you should drain the mushrooms, if you're using canned mushrooms, otherwise there is way too much liquid.
Serving Size: 2 patties or 2 links
Number of Servings: 6
Recipe submitted by SparkPeople user MARIAHBBC.
Mash black-eyed peas and potato flour together in bowl. Add mushrooms together with peas and potato flour. Roll about 10 or so sausage shapes out of the mixture. (I got more like 12)
Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well.
In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)
Serve hot and enjoy! Makes about 10 links.
*Make sure to use a gluten free potato flour if you are a celiac/allergic to wheat, such as Bob's Red Mill Potato Flour. If you are not sensitive to gluten, you can substitute the potato flour with regular wheat flour.
Comments: This recipe is a favorite! It is wheat free, gluten free, soy free, and corn free!
If you would rather have patties for a vegan burger, these work great that way as well.
Make sure that the end mixture is not runny. This might happen if the un-drained can of black-eyed peas contains too much liquid (the liquid in a can of beans vary from brand to brand.) If yours is too runny to shape into sausage or patty shapes, add more flour until you can work with it. And this is why you should drain the mushrooms, if you're using canned mushrooms, otherwise there is way too much liquid.
Serving Size: 2 patties or 2 links
Number of Servings: 6
Recipe submitted by SparkPeople user MARIAHBBC.
Nutritional Info Amount Per Serving
- Calories: 97.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 137.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.3 g
- Protein: 3.2 g
Member Reviews