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| Vegan Vegetarian Breakfast Sausage Patties |
"These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed."
Ingredients :
- 6 cremini mushrooms, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1/2 onion, chopped
- 1/2 beet, chopped
- 2 tablespoons vegetable oil, or more as needed, divided
- 1 cup cooked brown rice
- 3 tablespoons ground flaxseed meal
- 2 tablespoons sunflower seeds
- 1 tablespoon maple syrup
- 1 tablespoon liquid amino acids (such as Bragg®)
- 1 tablespoon fennel seeds
- 1 1/2 teaspoons rubbed sage
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper, or to taste
- 1 pinch ground thyme
Instructions :
| Prep : 45M | Cook : 10M | Ready in : 1H |
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- Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste.
- Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add vegetable paste and fry until the sharp onion taste is gone, about 10 minutes.
- Combine cooked rice, flaxseed meal, sunflower seeds, maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes, nutmeg, black pepper, and thyme in a bowl. Stir until evenly mixed. Add the cooked vegetable paste and stir until sausage mixture is thoroughly combined.
- Heat remaining 1 tablespoon oil in a clean nonstick skillet over medium heat. Scoop 1 tablespoon sausage mixture into a 1 1/2-inch patty and place in the hot skillet; repeat with remaining mixture. Brown for 3 minutes; flip and cook until browned on the other side, about 2 minutes more. Add more oil to the pan as needed.
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