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    Destiny Stone

    Vegan Breakfast Sausage (Gluten-Free)

    Destiny Stone
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



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    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
    • â…› 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.
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    Yeah and hooray! Thank you for this excellent recipe. Its just what I've been looking for. Vegan, gluten free, inexpensive to make, and almost tough enough to roast over a campfire! I used dried shitake mushrooms from the oriental market instead of fresh mushrooms. I put them dry into the blender and they chopped up nice and fine and give the sausages a nice texture. Thanks.

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    Hi. I followed your steps but when I started cooking them but the middle never seemed to cook. It was still mushy. Any ideas? Was it too watery of a mix? Too high heat when frying?

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    I made these Nightshade free with the following substitutions:

     

    Potato Flour - Rice Flour (equal amount)

    Tomato Paste - Dijon Mustard (equal amount)

    *Mushrooms - Olives (equal amount)

    ** Crushed Red Pepper - Add extra black pepper (to taste)

     

    *Mushrooms are not nightshades but I try to avoid them when I can.

    **Could try adding your favorite blend of Garam Masala

     

    I also added the spices to the mixture, rolled and wrapped them up and steamed them. I sliced and sauteed them in olive oil when I was ready to eat. Never had a meat sausage but this is awesome!!! I make these quite often now.

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    The directions didn't specify when to add the tomato paste. It made about 25 sausage patties (wouldn't roll into links). It was heavy on fennel and not much of anything else. I think it could have used garlic and more sausage-spices.

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  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.


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