Vegan Breakfast Sausage...Potato Hash...Granola Clusters...Mojito Fruit Salad
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Recipes in this Video
4 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Vegan breakfast sausage is a modern adaptation of traditional sausage, catering to plant-based diets while maintaining familiar flavors and textures. It reflects the growing trend towards vegetarianism and veganism, emphasizing health and sustainability. Today, these sausages are enjoyed not only by vegans but also by those looking to reduce meat consumption without sacrificing taste.
Ingredients
- ●textured vegetable protein
- ●onion
- ●garlic
- ●nutritional yeast
- ●soy sauce
- ●maple syrup
- ●smoked paprika
- ●black pepper
- ●sage
- ●thyme
- ●olive oil
- ●salt
- ●flour
- ●water
- ●cayenne pepper
Instructions
- 1Soak textured vegetable protein in warm water for 10 minutes until rehydrated.
- 2Drain and squeeze out excess moisture from the textured vegetable protein.
- 3Heat olive oil in a skillet over medium heat until shimmering.
- 4Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.
- 5Stir in nutritional yeast, soy sauce, and maple syrup; mix well.
- 6Add smoked paprika, black pepper, sage, thyme, cayenne pepper, and salt; combine thoroughly.
- 7In a bowl, mix the rehydrated textured vegetable protein with the sautéed mixture.
- 8Gradually add flour and water until a dough forms; adjust flour for consistency.
- 9Shape the mixture into patties, about 1/2 inch thick.
- 10Heat a non-stick skillet over medium heat and add a little olive oil.
- 11Cook patties for 4-5 minutes on each side, until golden brown and crispy.
- 12Remove from skillet and let cool slightly before serving.
Ingredient Alternatives
textured vegetable protein
Healthier: quinoa
Cheaper: cooked lentils
Quinoa is a protein-rich alternative, while lentils are cost-effective and nutritious.
nutritional yeast
Cheaper: brewer's yeast
Brewer's yeast is less expensive and provides a similar flavor.
soy sauce
Healthier: coconut aminos
Coconut aminos is a soy-free alternative with a similar taste.
maple syrup
Cheaper: agave syrup
Agave syrup is a more affordable sweetener option.
Techniques
sautéingmixingshaping
Equipment
skilletmixing bowlmeasuring cupsspatula
🌶️🌶️🌶️Mediumsoygluten
Also Known As
Plant-Based SausageVegan Sausage Patties
Ingredients
- ●4 medium potatoes, diced
- ●1 red bell pepper, diced
- ●1 green bell pepper, diced
- ●1 medium onion, diced
- ●3 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the diced potatoes, red bell pepper, green bell pepper, and onion.
- 3Drizzle the olive oil over the vegetables and sprinkle with garlic powder, paprika, salt, and black pepper.
- 4Toss everything together until the vegetables are evenly coated with oil and spices.
- 5Spread the mixture in a single layer on a baking sheet lined with parchment paper.
- 6Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are golden brown and crispy.
- 7Remove from the oven and let cool for a few minutes.
- 8Garnish with fresh parsley before serving.
Equipment
baking sheetmixing bowlparchment paper
Ingredients
- ●2 cups rolled oats
- ●1 cup nuts (almonds, walnuts, or pecans)
- ●1/2 cup honey or maple syrup
- ●1/4 cup coconut oil
- ●1/2 tsp vanilla extract
- ●1/2 tsp salt
- ●1/2 cup dried fruits (raisins, cranberries, or apricots)
- ●1/2 tsp cinnamon (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, chopped nuts, salt, and cinnamon (if using).
- 3In a small saucepan, melt the coconut oil and honey (or maple syrup) over low heat until combined.
- 4Remove from heat and stir in the vanilla extract.
- 5Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.
- 6Spread the mixture onto a baking sheet lined with parchment paper, pressing it down firmly to form an even layer.
- 7Bake in the preheated oven for 20-25 minutes, or until golden brown, stirring halfway through for even baking.
- 8Remove from the oven and let it cool completely on the baking sheet.
- 9Once cooled, break into clusters and mix in the dried fruits.
- 10Store in an airtight container at room temperature.
Equipment
mixing bowlbaking sheetparchment papersaucepanspatula
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●2 cups mixed berries (strawberries, blueberries, raspberries)
- ●1 cup diced pineapple
- ●1 cup diced mango
- ●1/4 cup fresh mint leaves, chopped
- ●1/4 cup lime juice
- ●2 tbsp honey (or agave syrup for vegan option)
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, combine the mixed berries, diced pineapple, and diced mango.
- 2In a separate small bowl, whisk together the lime juice, honey, and salt until well combined.
- 3Pour the lime dressing over the fruit mixture and gently toss to coat all the fruit evenly.
- 4Add the chopped mint leaves to the fruit salad and toss gently again to incorporate the mint flavor.
- 5Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Before serving, give the salad a gentle stir and adjust sweetness if necessary by adding more honey or agave syrup.
- 7Serve chilled as a refreshing side dish or dessert.
Equipment
mixing bowlwhiskplastic wrap
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