VEGAN Breakfast Sausages Oil-Free, Soy-Free, Gluten-Free Options

​We had another YouTube request and this time it is for Vegan Breakfast Sausages! I’m so excited to bring you this new fun savory recipe. 

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You can use the vegan breakfast sausages in so many other recipes or have it standalone. We had ours with hotcakes, fresh fruit and vegan “scrambled eggs” for a classic American style breakfast. Add hash-browns for extra hunger. There is something so satisfying about a big ol’ meal every now and then. We usually have smoothies or oatmeal so it was a big great to splurge. Enjoy my sweet friends! With love and a Buddha belly, Christa

Ingredients:

• 1 Cup GF Oat Flour (Sub: Vital Wheat Gluten, GF Flour, Wheat Flour)
• ½ Cup Bean Flour
• ¼ Cup Nutritional Yeast
• 1 tsp ea: Garlic Powder, Onion Powder, Paprika & Toasted Fennel Seeds
• ½ tsp ea: Red Pepper Flakes and Black Pepper
• 1/8 tsp ea: Nutmeg Powder and Ginger Powder
• 1 ½ tsp: Dried Rubbed Sage
• 2 Tbsp Low-Sodium Tamari Sauce (Sub: Soy Sauce/Coconut Aminos)
• 2 Tbsp Agave (Sub: Maple, Coconut Sugar, Muscovado…)
• ¾ tsp Liquid Smoke *ensuring it is vegan*
• 4 Tbsp Coconut Butter (Sub: Tahini, Coconut/Olive/Avocado Oil)
• ¾ Cup Vegetable Broth

Marinade:

• 2 Tbsp Low-Sodium Tamari Sauce (Sub: Soy Sauce/Coconut Aminos)
• 2 Tbsp Agave (Sub: Maple, Coconut Sugar, Muscovado…)
• Few drops of Liquid Smoke
• ½ tsp Black Pepper
• 1 ½ tsp Paprika (smoked if you have it)

Peaceful Preparation:

1. Combine the dry ingredients together and whisk to combine. The oat flour, bean flour, nutritional yeast and spices.
2. Add the remaining ingredients. Mix until it is well combined and creates a sticky batter.
3. Make 6 squares of parchment paper and 6 squares of aluminum foil. The parchment prevents the food from touching the foil as it isn’t good for our health.
4. Pour ¼ cup of batter onto the parchment lined foil. Roll the batter into a “log” and twist off the ends like a tootsie roll or present. Proceed until done.
5. Preapare your steaming basket. Bring the water to a boil. Place the rolled “sausages” into your steamer basket. Place over the boiling water, cover. Steam for 30 minutes or until firm. Note: I live at high altitude and the time may vary.
6. Use tongs to place them on a cooling rack. Cool until you can handle them comfortably. Carefully unroll and proceed to cool completely.
7. Prepare your marinade by mixing it together. Place the cooled vegan breakfast sausages in either a plastic container, bag, glass container or bowl…etc – and pour the marinade on top. Marinade these overnight.
8. The next day proceed to prepare them as you wish. On the BBQ, pan-fried, in an air-fryer, baked and so forth. These may be frozen and consumed later or stored in the fridge for about 5 days or so. Enjoy!!

PANCAKE RECIPE - Note: I used buckwheat flour and omitted blueberries as I was out, these are heavenly! 
VEGAN SCRAMBLED EGG RECIPE - You gotta try these!!! 

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