Ingredients
-
1
-
3/4
-
2
-
1
-
3
-
1
-
2
-
2
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Vegan Breakfast Sausage,I love this recipe, I’ve eaten it for breakfasts and lunches… the texture and taste is very much like its’ meat version… only this is way better for you. Good enough to serve to meat eaters, I promise!,We have made these 4 times, and they only got better every time, as we tweaked the seasonings to suit our tastes! The last time I subbed Vegetarian Better Than Bouillon for about 1/3 of the Amino Acids/Soy/Tamari, and they were very flavorful! We also like them almost burnt and very crispy on the outside. Terrific recipe, thank you!,These were great on a toasted English muffin for lunch! I loved that they weren’t mushy and the mixture held together really well when frying.
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Steps
|
1
Done
|
Stir Together Flax and Water in a Small Bowl or Cup, Set Aside. |
|
2
Done
|
in a Food Processor, Add Dry Oats and Pulse on High Six or Seven Times, Add the Rice and Pulse a Few More Times. |
|
3
Done
|
Add Remaining Ingredients Including 1 T Canola Oil and Flax/Water Mixture and Blend Till Just Mixed. (do not Over Process, You Can Finish Mixing Together With Your Hands). |
|
4
Done
|
With Dampened Hands, Form Balls the Size of a Ping Pong Ball and Then Flatten Into Little Patties About 1/4" Thick (thicker If You Like). |
|
5
Done
|
Coat the Bottom of a Non-Stick Frying Pan With the Remaining 1 T Canola Oil and Heat Over Medium High. |
|
6
Done
|
When the Oil Is Hot, Cook the Patties on Each Side Until They Are Browned. |
|
7
Done
|
Transfer to a Paper Towel to Blot Off Any Excess Oil Before Serving. |
