Vegan Breakfast Sausages

Recipe by Nikoma
READY IN: 1hr 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all dry ingredients in a large bowl.
  • In separate bowl whisk all the wet ingredients.
  • Stir the wet into dry and mix lightly until combined and spongy dough forms.
  • Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
  • When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
  • Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
  • What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the "skin".
  • Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.
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