Spicy Tempeh Breakfast Sausage Recipe – Vegan Breakfast Recipe

Total Time: 2.5 hrs

Ingredients

  • 8 ounces tempeh*
  • 1/4 medium white onion (diced)
  • 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp)
  • 1 tsp organic brown sugar or coconut sugar
  • 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 1/2 tsp dried sage
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp smoked paprika
  • 2 Tbsp fresh chopped rosemary
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp red pepper flake (plus more for spicier sausage)
  • 2 Tbsp vegan Worcestershire sauce* (I like Annie’s brand or this GF brand!)
  • 1 Tbsp avocado, grape seed, or olive oil* (or other neutral oil // plus more for cooking)
  • 1 pinch allspice (optional)
  • 1/2 tsp dried marjoram optional

Instructions

  1. Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
  2. Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
  3. Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
  4. Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
  5. When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with “sausage.” Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up – about 5 “sausages” (amount as original recipe is written // adjust if altering batch size)
  6. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
  7. Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
  8. Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.

This delicious recipe and photos were created by MinimalistBaker.com, we simply shared it. Check them out for more great ideas!

Fennel Apple Seitan Sausage Recipe – Vegan Sausage Recipe

Prep: 15 mins – Cook: 35 mins – Total: 45 mins

Ingredients

Seitan Sausage

  • 1 C . + 2 T. Vital Wheat Gluten
  • 1/3 C . Chickpea Flour
  • 1 T . Nutritional Yeast
  • 1/2 T . Onion Powder
  • 1 T . Fennel Seed
  • 1 tsp . Garlic Powder
  • 1 tsp . Dried Sage
  • 1/2-1 tsp . Sea Salt
  • 1/4 tsp . Yellow Mustard Powder
  • 1 C . Vegetable Broth
  • 1/3 C . Gala Apples, Chopped
  • 1 1/2 T . Liquid Aminos
  • 3/4 tsp . Liquid Smoke

Toppings

  • 1 1/2 C . Fennel, Sliced Thinly
  • 1 1/2 C . White Onion, Sliced Thinly
  • Optional: Oil for Coating
  • 2 C . Arugula
  • 1 T . Balsamic Vinegar

Instructions

Seitan Sausages

  1. Preheat oven to 350ºF. 
  2. Sift and stir together all of the dried ingredients for the seitan in a large bowl. 
  3. In a blender, pulse the veggie broth, apple, liquid aminos and liquid smoke a few times. 
  4. Pour the wet mixture into the dry and knead for 2 minutes. 
  5. Divide the dough into four pieces. 
  6. Roll the pieces of seitan into logs, then place them on a large piece of foil (approx. 10″x10″). 
  7. Wrap the foil around them as tight as possible, then twist the side-ends tightly in opposite directions until they won’t twist anymore. 
  8. Place the sausages on a baking sheet and bake them for 25-30 minutes, turning them every 10 minutes (less baking time if you want to grill them). Your baking time may vary, but you can test if they’re done by squeezing them a little with some tongs to see if they are firm. 
  9. Once they are done baking, take them out of the oven and wait 5 minutes to unwrap them. 

Topping

  1. Toss the fennel and onion slices together and grill or roast until slightly browned. 

Assembly

  1. Toast the buns, fill with a little arugula, a sausage, top with grilled veggies and a drizzle of balsamic vinegar. Serve warm!

This delicious recipe and photos were created by VeganYackAttack.com, we simply shared it. Check them out for more great ideas!

Crockpot Bratwurst With Sauerkraut And Apples Recipe

Prep: 15 mins – Total: 6-8hrs

Ingredients

  • 4 pounds uncooked bratwurst links
  • 3 bottles (12 ounces each) German-style beer or 4-1/2 cups reduced-sodium chicken broth
  • 1 jar (32 ounces) sauerkraut, rinsed and well drained
  • 4 medium Granny Smith apples (about 1-1/4 pounds), cut into wedges
  • 1 medium onion, halved and thinly sliced
  • 1-1/2 teaspoons caraway seeds
  • 1/4 teaspoon pepper

Directions

  1. In a large nonstick skillet, brown bratwursts over medium-high heat in batches. Transfer to a 7-qt. slow cooker. Add remaining ingredients.
  2. Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Toad In The Hole Recipe – How To Make Toad In The Hole – British Toad In The Hole

Prep: 10 mins – Cook: 40 mins – Total: 50 mins

Ingredients

  • 8 links of pork sausage
  • 1 tablespoon of vegetable oil
  • 2 cups of all-purpose flour
  • 4 eggs
  • 1 cup milk
  • salt and pepper (to taste)

Directions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pour the vegetable oil into the bottom of an 8×12 or 9×9 baking dish. You can use a metal or ceramic casserole dish. Place the sausages in the dish in a single layer and bake for 10 minutes in the preheated oven.
  • While waiting, whisk flour, eggs, and 1/2 cup of milk in a medium bowl. Gradually mix in the rest of the milk until the mixture forms a smooth batter. Season with salt and pepper.
  • Take the sausages out of the oven and pour the batter over them, covering them 3/4 of the way. Place the dish back into the oven and bake for another 35 minutes or until the center has risen and turned golden brown. If the underside seems a little soft – that’s okay, that’s how it’s supposed to be.

This delicious recipe and photos were created by InsanelyGoodFood.com, we simply shared it. Check them out for more great ideas!

Apple-Sausage Stuffing Recipe

Directions

  • 1 tsp olive oil
  • 2 links turkey sausage, preferably apple, casings removed
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 Granny Smith apple, cored, peeled, and diced
  • 1⁄2 cup dried cranberries
  • 2 cloves garlic, minced
  • 5 cups cubed bread from a sturdy loaf or baguette, preferably whole wheat (Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.)
  • 10–12 leaves fresh sage, chopped
  • 1 1⁄2 cups low-sodium chicken stock
  • 1 egg, beaten
  • Salt and black pepper to taste
  • 2 Tbsp cold butter, diced

Directions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.
  3. Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl.
  4. Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper.
  5. Place in a 13″ x 9″ casserole dish and dot with the butter.
  6. Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.

This delicious recipe and photos were created by EatThisNotThat.com, we simply shared it. Check them out for more great ideas!

Sausage Pinwheels Recipe

Prep: 15 mins – Cook: 10 mins – Total: 25 mins

Ingredients

  • 1 roll breakfast sausage
  • 1 8 oz cream cheese, softened
  • 1 can crescent rolls
  • 1 green onion, diced
  • 1/8 teaspoon garlic powder

Directions

  1. Cook, brown and crumble sausage in a skillet over medium heat. Once cooked, remove excess grease.
  2. To get cream cheese extra soft, whip with an electric mixer for 2-3 minutes. (This is optional) Stir cream cheese, garlic powder, sausage and green onion together until combined.
  3. Roll crescent rolls out on parchment paper. Do not separate the rolls. Pinch the seams together to form one large rectangle.
  4. Spread sausage mixture on top of rolls. Roll up lengthwise and wrap roll in parchment paper and plastic wrap. Place in the freezer for 1 hour.
  5. Preheat oven to 375 degrees. Remove roll from plastic wrap and cut into 1/4 inch thick slices.
  6. Place on a baking sheet lined with parchment paper. Bake for approximately 10 minutes or until golden brown.

This amazing recipe and photos were created by FoodLovinFamily.com, we simply shared it! Please check them out as they have so many other great ideas!