Beany Breakfast Sausage Patties
Crunchy on the outside yet moist on the inside, these soy-free and gluten-free vegan breakfast sausage patties are a light but satisfying start to your day. Enjoy them plain, as a sandwich, or with a savory mushroom gravy.
Instructions
- 1
Mince garlic (2 cloves) in a food processor. Add onion (1 small) and carrot (1) and pulse until finely chopped.
- 2
Heat a non-stick skillet. Sauté chopped [onion], [carrot], and fennel seed (0.5 tsp) for 4 minutes until [carrot] softens, adding [water] as needed. Transfer to a bowl.
- 3
Pulse can pinto beans (1 15-ounce) in the food processor until mostly broken down. Add to the bowl with sautéed vegetables. Stir in chopped walnuts (2 tbsp) (optional), quinoa flour (1 tbsp), nutritional yeast (1 tbsp), smoked paprika (1 tsp), oregano (0.5 tsp), rubbed sage (0.5 tsp), dried basil (0.5 tsp), thyme (0.5 tsp), [red pepper flakes to taste], and [salt to taste]. Add more [flour] if the mixture is too wet.
- 4
Preheat oven to 400F (200C). Line a baking sheet with a silicone mat or parchment paper.
- 5
Use a 0.25 cup measuring cup to form [bean mixture] into 9 patties on the baking sheet. Flatten each patty slightly.
- 6
Bake for 25 to 30 minutes, until crispy and moist. Let cool for a few minutes before removing from the baking sheet and serving.
Nutrition Facts
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