MEAL PREP Breakfast Sausages

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!