VEGGIE SAUSAGE PATTIES
These won't make anyone think that they are real sausage, but they are real tasty! I like to freeze them and take them out one at time to make a quick, microwaved breakfast sandwich that I can eat in the car.
Provided by lk2015
Categories 100+ Everyday Cooking Recipes
Time 9h55m
Yield 16
Number Of Ingredients 17
Steps:
- Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.
- Drain and rinse beans.
- Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
- Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
- Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
- Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 12.1 g, Cholesterol 13.9 mg, Fat 2.6 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 166.3 mg, Sugar 1.6 g
VEGETARIAN SAUSAGES
Would be vegan except for the honey. Anxious to see how these turn out as I love vegetarian sausages, but prefer eating things I've made from scratch. From "The Best of Silver Hills Delicious Vegetarian Cuisine" cookbook.
Provided by Enjolinfam
Categories Breakfast
Time 45m
Yield 10 sausages, 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and seasoning in a two quart saucepan and bring to boil. Add oats and cook for 5-10 minutes.
- Cool slightly and form into sausages. Bake at 350 degrees for 15 minutes on each side on an oiled cookie sheet.
VEGETARIAN SAUSAGES
This is great simple recipe I found online. It is great for clearing out your fridge. I saute any misc veggies I have laying around such as mushrooms and spinach and add them to the mix. These can also be put into casings and refrigerated. The colder the rice the easier it will be coat in bread crumbs. I can't say how long because they never lasted longer than a day or so. The patties can be stuffed in pita bread or eaten like a sandwich.
Provided by Irish Fraulein
Categories Breakfast
Time 15m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear.
- In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture.
- Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds.
- Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs.
- Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes.
Nutrition Facts : Calories 588.7, Fat 13.5, SaturatedFat 2.6, Cholesterol 3.5, Sodium 375.8, Carbohydrate 99.6, Fiber 5.3, Sugar 3, Protein 15.3
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
VEGETARIAN SAUSAGE CASSEROLE
A quick and easy heart warming veggie recipe
Provided by robtsen
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add the oil to a large frying pan or wok, then add your chopped mushrooms, peppers, onions and potatoes, fry for 5 minutes.
- In the meantime preheat the oven to 190C
- Once the veg starts to soften add your hot veg stock and a tbsp of basil along with some salt and pepper. Stir in all ingredients and simmer for 3 minutes
- Now add your sausages in the oven for 5 minutes then turn the sausages and cook for a further 5 minutes
- Add the chopped tomatoes to the pan and stir ina final tbsp of basil along with another small shower of salt and pepper. Take out sausages and chopped into small chunks and add to the pan.
- Add a dash of lemon juice and stir all the mix to ensure sauce is mixed in with veg and sausages. Reduce heat and simmer for 10 minutes
- I had this on its own but due to the lovely sauce that this creates I believe it would be lovely with a choice of rice, mash potato or a nice French stick. Enjoy
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