Breakfast Sausage Links

September 25, 2017

breakfast sausage links

By Chef Linda

Transitioning to a vegan diet doesn't mean losing all the familiar tastes and textures you love. It just means leaving behind the cruelty and unhealthy foods that are harming your health and the environment. Breakfast sausage has been a staple at the table for a long time, and while you can now purchase vegan sausages, after you look at the ingredients, you may not want to. This recipe for Breakfast Sausage Links provides you with a healthier alternative and it's one you can freeze and then cook up in a hurry when you need to. Tempeh is made from fermented soy beans and because tempeh is made with whole soy beans, it's a healthy way to get fiber and protein together. We use rice paper as the sausage “casing” which is very simple to use. Make a batch of these the next time you make Tofu Scramble for a hearty and flavorful breakfast…or lunch…or dinner!


Breakfast Sausage Links    

 

DIFFICULTY
Moderate

COOK TIME
25 to 30 minutes

YIELD
about 10 to 12 sausages

breakfast sausage links

 

 

 

INGREDIENTS

1 (8 ounce) package of tempeh
1 cup button mushrooms
1 small onion, cut into large chunks
2 cloves garlic
1 cup water
1/4 cup gluten-free tamari (or good soy sauce)
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon dried (rubbed) sage
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch of cayenne
1/4 teaspoon ground nutmeg
1 teaspoon ground pepper
1/2 teaspoon salt
2 tablespoons nutritional yeast
1-2 teaspoons vegan Worcestershire sauce
3 teaspoons real maple syrup
Rice paper wrappers
Oil for baking or frying

 

INSTRUCTIONS

Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cut tempeh, mushrooms, onion, and garlic in the bowl of a food processor. Pulse until finely chopped, but before becoming mushy.

In a large pan over medium high heat, place the water and tamari, then add the tempeh mixture. Add in the following ingredients and stir; fennel, thyme, sage, paprika, garlic and onion powders, cayenne, nutmeg, pepper, salt and nutritional yeast. Cook for about 15 to 20 minutes, stirring occasionally, until all the moisture is absorbed.

Empty the contents of the pan onto the prepared baking tray and spread out. Place the tray in the oven for about 10 to 15 minutes, or until the tempeh mixture is darker brown and dry. Empty the tray into a medium bowl and add in the Worcestershire sauce and maple syrup. Stir to combine. Taste and adjust seasonings. Drizzle a couple of tablespoons of oil on the used parchment paper. You will use this baking tray to place the rolled sausages so they can bake.

Fill a large shallow bowl about 1/3 full with water. Get a cutting board and place the dry rice wrappers on the side. Using one wrapper at a time, dip into the bowl of water making sure the whole wrapper is wet then quickly lay it down on the cutting board. Take one heaping tablespoon of tempeh mixture and place it on one end of the rice wrapper. Roll over, then tuck in the sides. Continue to roll until you’ve reached the end of the wrapper.

|Gently place it on the baking tray used for the tempeh. When all the rolls are done, place the baking tray in the oven and bake for approximately 10 to 15 minutes, turning several times while baking will ensure all sides are browned evenly. Remove from oven and let sit for 5 minutes before serving.

 

FILED UNDER: glutenfree, nutfree, peanutfree, breakfast,

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