Breakfast sausages or “breakfast sausage” are a type of sausage eaten for breakfast in the United States.
Ingredientes
Scale
- 1 taza de soja texturizada fina (80 g)
- 1 taza de caldo de verduras o agua (250 ml), caliente
- 1 y 1/4 tazas de harina de arroz integral (175 g)
- 1/4 taza de levadura nutricional o de cerveza (4 cucharadas)
- 2 cucharaditas de salvia
- 2 cucharaditas de tomillo
- 2 cucharaditas de ajo en polvo
- 1/2 cucharadita de pimentón dulce
- 1/8 cucharadita de pimienta negra molida
- 1/8 cucharadita de cayena en polvo
- 2 cucharadas de tamari o salsa de soja
- 1 cucharada de sirope de arce
- 2 huevos de lino
Instructions
- Add the textured soy and the broth of vegetables or water in a bowl. Cover and let sit for 5-10 minutes for the soy to absorb the liquid.
- In another bowl, mix the dry ingredients (flour, nutritional or brewer’s yeast, sage, thyme, garlic powder, paprika, pepper and cayenne) until they are well integrated.
- Add the rest of the ingredients (hydrated soybeans, tamari or sauce soy, syrup and flax eggs). Stir until well combined.
- Make balls with your hands and shape them into disks (or whatever size you like).
- Cook the sausages in a pan with a little oil (optional) until browned on both sides. If you don’t use oil, it’s a good idea to use a grill.
- You can serve the sausages directly as part of breakfast or have them for lunch or dinner.
- Store leftovers in the fridge in an airtight container for 5-7 days.
Notes
- You can use other types of flour, although you may need to add more or less.
- Use whatever herbs and spices you like.< /li>
- Other sweeteners can be used instead of maple syrup.
- Recipe inspired by Sarah’s Vegan Kitchen.
