VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, apple, baby bella mushroom, fennel seeds, dried rosemary, sage powder, maple syrup, salt, pepper, cannellini bean, chickpeas, vital wheat gluten
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 10 links
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
- Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
- Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
- Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
- Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
- Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
- Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
- Remove from the water and let cool for about 5 minutes, then unwrap.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
- Serve immediately or keep wrapped in the refrigerator for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 19 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, Sugar 3 grams
VEGAN APPLE, SAGE, AND SAUSAGE STUFFING
Delicious and meaty stuffing that's full of flavor and vegan! Easy to make!
Provided by Linda & Alex
Categories Side Dish
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C)
- In a large cast-iron skillet or Dutch oven, heat the olive oil and butter on medium-high heat. When the oil is hot, add the onion and celery and stir well. Cook for five minutes, stirring frequently.
- Add the apples and stir to combine. Cook for 10 minutes, stirring frequently.
- Add the garlic and sausage and stir to combine. Cook for 5 minutes, stirring frequently.
- Add the toasted walnuts, herbs, and salt and pepper and stir to combine and cook for two minutes.
- Stir in the breadcrumbs and pour the vegetable broth evenly over the top. Stir the broth in until the bread is covered in the broth. You can add more if there are any dry crumbs, but you don't want them swimming in liquid or it will get mushy.
- Put the pan in the oven and roast for 15 minutes, or until the top is browned and crispy.
- Enjoy!
Nutrition Facts : Calories 95 kcal, Carbohydrate 11 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 486 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 cup, TransFat 1 g, UnsaturatedFat 4 g
APPLE & SAGE VEGAN SAUSAGE
A vegan sausage link inspired by Field Roast's Apple & Sage vegan sausage. A hint of clove was added to give them a unique flavor. Putting here for safekeeping. From My Vegan cookbook.
Provided by Sharon123
Categories Breakfast
Time 1h
Yield 25 links, 8 serving(s)
Number Of Ingredients 20
Steps:
- Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
- In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
- Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
- Preheat oven 300 degrees.
- To make the sausages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
- Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
- These can be frozen and reheated in the microwave.
Nutrition Facts : Calories 129.4, Fat 2.9, SaturatedFat 0.3, Sodium 160.6, Carbohydrate 23.4, Fiber 3.8, Sugar 7.2, Protein 4.4
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