Make Your Own VEGAN BREAKFAST SAUSAGE | Evann Ryan
Make Your Own VEGAN BREAKFAST SAUSAGE
25 mins prepServes 14
This is a big batch of 14 high protein vegan sausages that can be baked and packed into the freezer for reheating. The recipe can be halved if preferred. Macros per sausage: 150 cals - 4.5g fat - 14g carbs - 13g protein.
Preheat oven to 375 F and line a baking tray with parchment paper, set aside.
Bring 6 cups water to a boil.
Add boiling water to a bowl with textured pea protein, set aside 10 minutes to hydrate.
To a large mixing bowl add: onion, rosemary, garlic powder, sage powder, black pepper and sea salt, whisk to combine.
Drain textured pea protein with a fine sieve, allow to drain completely.
Add drained textured pea protein to onion bowl, mix everything well to combine, set aside.
To a small bowl add maple syrup, tomato paste, balsamic vinegar and oil, whisk to combine.
Pour ¾ of the sauce over the pea protein bowl and mix well to combine.
To remaining ¼ sauce, add: chickpea flour and water, whisk to combine.
Pour over pea protein mixture, mixing everything together well.
Line a baking tray with parchment paper.
Add 14 circular patties to the baking tray and use a spoon to smooth the tops and sides.
Bake at 375 F for 20 minutes.
ENJOY!
