Vegan Gluten Free Breakfast Sausage (serving = 2 patties)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Gluten Free Breakfast Sausage (serving = 2 patties) calories by ingredient
Introduction
From http://www.vegfamily.com/vegan-recipes/entrees/breakfast-sausage.htm
You can make links or patties -- I prefer patties to use on breakfast sandwiches From http://www.vegfamily.com/vegan-recipes/ent
rees/breakfast-sausage.htm
You can make links or patties -- I prefer patties to use on breakfast sandwiches
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 mushrooms
2 teaspoons onion powder
1 Tablespoon tomato paste
1 teaspoon crushed fennel
1 or 2 dashes crushed red pepper flakes
1 teaspoon basil
1 or 2 sprigs parsley, finely chopped
1/8 teaspoon pepper
1 teaspoon crushed rosemary
1 teaspoon sage
1/2 teaspoon salt
oil for frying
Directions
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.