As I mentioned in a recent post, I don’t much care for cold breakfast in the winter. With cereal in general, eating it more than a couple of days a week gets dull. I don’t know how I lived on the stuff in college. About a year ago, I was searching for a soy free, vegan sausage recipe so that I could make sausage biscuits again. They’re hot, portable, and easy to throw together in the morning. I wasn’t having much luck and I really didn’t want to resort to buying the overly-processed frozen patties in the grocery store. I try to steer clear of products containing soy protein isolate.
The only recipe that I really found was a http://aveganfordinner.blogspot.com, which I’m sorry to say is no longer being updated. It was run by a vegan mom in Canada and her family is no longer vegan or even vegetarian, due to their own personal reasons, which she doesn’t go too deep into. To each their own, but at least she provide me with a good recipe that looks and tastes pretty close to sausage to me, or at least close enough, and who cares if it’s an exact replica for taste and texture? It’s good!
I say that this recipe is practically soy free because the recipe does call for 1 tablespoon of soy sauce (at least MY version does – the original called for soya sauce), but you can easily replace it with a sauce alternative such as Coconut Secret’s Soy-Free Seasoning Sauce or there are recipes online that you can make yourself.
I’ve modified the recipe slightly, mainly due to the extreme saltiness. The original recipe called for 1 1/2 teaspoons salt in addition to two tablespoons of vegan chicken-style bullion and soya sauce, which are very salty anyway. I reduced the amount of bullion and left out the salt all together. The original recipe also called for vital wheat gluten, but I found that regular flour works just as well. I’ve adjusted a few spices and omitted others. Don’t let the presence of the beans in this recipe throw you. They act as a binder only and you won’t taste them!
Combine the following in a small pot:
½ cup bulgur
1 ½ cups hot water mixed with 2 teaspoons of Better Than Bullion’s No Chicken Base
1 teaspoon black pepper
1/4 teaspoon red pepper
1 ½ teaspoons sage
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon soy sauce 1 Tbsp vegetable oil
1 Tablespoon ketchup
½ teaspoon ground fennel seed
Cover and bring to a boil, then reduce the heat and simmer for about 15-20 minutes, until most of the liquid is absorbed. Meanwhile, place the following in a blender or food processor and puree until smooth:
1 cup canned Lima beans, butter beans, or white beans (rinsed and drained)
3 Tablespoons maple syrup
2 Tablespoons almond or rice milk
Then, place these three things in a separate, medium-sized mixing bowl:
2 Tbsp cornmeal
¼ cup oats
½ cup breadcrumbs
2 Tbsp vital wheat gluten flour or regular flour
When the bulgar mixture is done, pour it out on a plate, spread it out, and let it cool. Then, mix everything together (bulgar mixture, bean puree, and dry ingredients) in your mixing bowl. Use a 1/4 cup measuring cup to scoop out the mixture and plop them onto a baking sheet. Place a layer of wax paper over the top and use the bottom of a plate to flatten the mixture slightly into patties. You should wind up with exactly 1 dozen.
Bake at 350 for 15 minutes. These will keep in the fridge for about a week or you can freeze them. From frozen, just heat the patties in the microwave for about 25 seconds on each side to re-heat.