Christmas Day will soon be upon us, which for me, means a hot breakfast around the table with family. My mom usually places the Christmas radio station on low, and reads the Christmas story from the Bible. It's a tradition she has carried on since my childhood, and one that has continued on through the years.
If you have a similar tradition, and perhaps want to shake things up at the breakfast table this year, try this yummy vegan sausage.Â
I hope you do something fun this Sunday!Â
Ingredients
1 cup vital wheat gluten
1 can cannellini beans (drained, rinsed, mashed in food processor)
1/2 green apple (diced small)
1 small yellow (diced small)
2 tbsp. maple syrup
1 tsp. sage
1 tsp. thyme
1 tsp. rosemaryÂ
1/2 pack baby portabella mushrooms (diced small)
1/2 cup vegetable broth
2 tbsp. vegan butterÂ
1 tbsp. olive oil
Directions
In a medium sized skillet, heat and melt the vegan butter. Sautè the onions, mushrooms, and apples.Â
Add the thyme, sage, rosemary, maple syrup and mix well. Sautè for an additional minute or two. Remove from heat and cool slightly.
In a medium sized bowl, add the vital wheat gluten, the vegetable broth, mashed cannellini beans, and slightly cooled sauteed veggies. Mix well until all ingredients are combined.Â
Form dough into sausage links or patties. Wrap each link or patty in aluminum foil. Steam on high heat for 45 minutes to 1 hour or until they feel firm.Â
In a medium sized skillet, heat the 1 tbsp. olive oil. Brown the sausages on all sizes until desired brown. Serve with maple syrupÂ
alongside your favorite breakfast dishes and enjoy!Â
**Note: These were best eaten the next day after firming even more. But delicious either way! Freeze extras up to 3 months.**
