Photo: CC/Ewan-M
Because of my various dietary restrictions, I have a very difficult time finding healthy, savory breakfast choices. Which is why when I stumbled upon this recipe I was elated! Not only is this gluten-free breakfast sausage recipe vegan, but it is also, soy-free, corn-free and nut-free. Finally, something yummy to add to my scrambled veggie tofu, and potatoes in the morning. This will likely be a new staple in my diet.

Vegan Breakfast Sausage (Gluten-Free)
Serving Size: 10 links

Ingredients:
  • 2 cups black-eyed peas (15 ½ oz can, un-drained)
  • ½ cup gluten-free potato flour
  • 1/4 very finely chopped fresh mushrooms
  • 2 teaspoons onion powder
  • 1 Tablespoon tomato paste
  • 1 teaspoon crushed fennel
  • 1 dash crushed red pepper flakes -to taste
  • 1 teaspoon basil
  • 1 sprig parsley, finely chopped – to taste
  • ⅛ teaspoon pepper
  • 1 teaspoon crushed rosemary
  • 1 teaspoon sage
  • ½ teaspoon salt
  • oil for frying
Directions:
  1. Mash black-eyed peas and potato flour together in bowl. Add mushrooms together with peas and potato flour. Roll about 10 or so sausage shapes out of the mixture.
  2. Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well. If you would rather have patties for a vegan burger, these work great that way as well.
  3. In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)
  4. Serve hot and enjoy!
Note: Make sure that the end mixture is not runny. This might happen if the un-drained can of black-eyed peas contains too much liquid (the liquid in a can of beans vary from brand to brand.) If yours is too runny to shape into sausage or patty shapes, add more flour until you can work with it.

As always, Celiac.com welcomes your comments (see below).