Sometimes breakfast just doesn’t feel complete without some delicious vegan, gluten-free sausage. The best parts of sausage (omitting the nasty meat products) are the yummy, aromatic blends of herbs and spices that just dance on the tongue in a mixed flavor bouquet. It can be difficult to find recipes for vegan breakfast sausages that don’t contain vital wheat gluten.
This amazing recipe, adapted from Food.com, includes all of the savory spices and herbs that sausage has to offer, without the gluten. And certainly without meat scraps.
Vegan, Gluten-Free Breakfast Sausage
- 1 cup brown rice, cooked
- 3/4 cup gluten free rolled oats
- 2 tablespoons gluten free all purpose flour
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 1 teaspoon molasses
- 2 tablespoons canola oil (divided)
- 2 tablespoons nutritional yeast
- 1 1/2 tablespoons gluten-free tamari
- 1/2 teaspoon red pepper flakes (or more if desired)
- 1 teaspoon black pepper
- 1 1/2 teaspoons ground sage
- 1/4 teaspoon nutmeg
- 1/4 teaspoon thyme
Stir together flax and water in a small bowl or cup, set aside. In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times. Add remaining ingredients, including 1 tablespoon of canola oil, and flax/water mixture and blend till just mixed. Do not over process, you can finish mixing together with your hands.
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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). Coat the bottom of a non-stick frying pan with the remaining 1 tablespoon of canola oil and heat over medium high. When the oil is hot, cook the patties on each side until they are browned. Transfer to a paper towel to blot off any excess oil before serving.
Serve these yummy little patties up with some gluten-free toast and some vegan yogurt and berries, or a tofu scramble! Thank you to Food.com for the recipe idea!
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