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Veggie Sausage Ground:
1 large head of cauliflower
16 oz white mushrooms
1 small yellow onion
1 cup walnuts (optional to soak them for 2+hrs for a softer texture)
3 tbsp tomato paste
Seasoning:
3 tbsp coconut aminos
1 1/4 tsp garlic granules
3 tbsp dried sage
1 1/2 tsp dried thyme
1/4 tsp ground nutmeg
2 tbsp ground fennel
1/2-3/4 tsp chili flakes
1/2 tsp black pepper
1 1/2 tsp salt or to your taste
* for NUT FREE version omit walnuts and add another 8oz of white button mushrooms more coarsely chopped than the first portion to keep some texture, or use sunflower or pumpkin seeds.
** for MUSHROOM FREE use equivalent in jackfruit and process in to smaller pieces.
Coarsely chop all vegetables in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined..
Add vegetables and mushrooms and continue to cook on medium-high until water begins to release (approx. 5 minutes) Increase heat to high.
Continue to mix until most of the water has cooked out add coconut aminos and seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.
* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice.
Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!
Breakfast Sausage:
INGREDIENTS
2 cups HV Veggie Sausage Ground (see my recipes)
2 tbsp psyllium husk powder
2 tbsp arrowroot powder
2 tbsp chickpea flour
2 tsp dried sage
1 tsp fennel
1/2 tsp thyme
1/2 tsp garlic granules
Optional:
salt to taste
INSTRUCTIONS
Combine all ingredients in a bowl and mix well. Form into patties. Bake at 350 F for 20 minutes. Enjoy!
I don’t leave many reviews but I couldn’t keep silent! I have tried many vegan sausage recipes and purchased about every known brand. Your recipe is by far the best I’ve ever tasted! I made it yesterday and eat some for breakfast this morning! WOW! Love it! I have already shared your recipe with my vegan family and friends!
I couldn’t fine a good looking head of cauliflower in a store near by. To avoid running all over the place, I purchased frozen riced cauliflower! I let it thaw in the refrigerator overnight! I didn’t know how much to use. Therefore, I judged based on how full your frying pan was. I used 2 bags which was 16 ounces each. Was that too much? Do you have an approximate measurement for an average head of cauliflower?
I subscribed to your channel so I can check out all your recipes!
THANK YOU SOOO MUCH!
Mapfair
Im allergic to all nuts what could I use to substitute the pecans or walnuts???
The scent of this alone is heavenly. One of those things that tastes as wonderful as it smells. Amazing!
I’m allergic to all peanuts and treenuts, except for the coconut so what can I substitute for the walnut and I miss eating peanuts and treenuts 😔
I come to your videos just to look at you❤, True! 😊 However, your recipes are simple and I am thankful ❤. Button mushrooms, I never see in the healthiest grocers. Which would you suggest o replace button mushrooms. Gratitude 😊