| VEGAN BREAKFAST SAUSAGES |
From the NEW High Protein Vegan - Soy Free Breakfast E-Cookbook! Grab the brand new e-book HERE.
Skip the store bought sausages and make your own at home! You get full control of how much salt, fat, or sugar goes in, and using textured pea protein as the main ingredient you get ample protein to calorie ratio.
Recipe notes:
Sub in textured vegetable protein (tvp) if preferred.
Option to use all purpose flour instead of gluten free.
Recipe makes 14 large breakfast patties
Macros per sausage:
161 cals - 5g fat - 13g carbs - 16g protein
Ingredients:
3 cups textured pea protein crumbles
1 yellow onion, diced
1 jalapeno, diced
1 green bell pepper, diced
3 tbsp tomato paste
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tbsp molasses
2/3 cup GF flour or sub regular AP
1 tsp salt
1 tsp black pepper
Recipe:
Add 3 cups textured pea protein(tpp) to a large bowl.
Bring 6 cups water to a boil and pour over tpp. Let sit for 10 minutes to hydrate.
Drain tpp and press any excess water out.
To hydrated tpp add: diced onion, jalapeno, bell pepper, tomato paste, balsamic vinegar, olive oil, molasses, flour, salt, and pepper.
Mix everything together really well.
Set in the fridge to cool and allow flavours to marinate, 30 minutes.
Preheat oven to 375 F and line a baking tray with parchment paper, set aside.
Using a 1/2 cup measurement scoop 14 patties onto a baking tray.
Gently press each patty down forming a thick circle.
Bake for 20 minutes, flip each one and bake another 5-10 minutes or until browned and crispy.
Enjoy in breakfast sandwiches, on a breakfast bowl, or even as a high protein snack!!
While you're here, make sure to check out the High Protein Vegan Recipe Ebooks for more plant protein packed recipes!