On Thanksgiving morning, I hosted a large, vegan, gluten-free breakfast. It was so fun to make everything. We had Strawberry, almond pancakes, pumpkin pancakes, vegan “sausage”, scrambled tofu, Maple Pecan granola, almond banana yogurt, and cinnamon raisin gluten-free bread. We lingered over breakfast and enjoyed each other and the food.
But, I’d have to say, the vegan, gluten-free “sausage” may have been my favorite of the morning – simply because it is a recipe that anyone can eat – unless you are allergic to oats. Here it is – it doesn’t sounds like much, but try it. You’ll love it.
3 1/2 cups water
1/4 cup Bragg’s Liquid Aminos or low sodium soy sauce
1/4 c. nutritional yeast
2 tbsp. olive oil
1 tbsp maple syrup
1 tbsp. dried sage
1 tbsp. Italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tbsp. onion powder
1/2 tsp. cayenne pepper (optional – I used 1/4 tsp)
3 1/2 cups quick-cooking oats (I just processed my old-fashioned oats in the food processor a bit and it worked great.
1/2 to 1 cup walnuts – processed in food processor until ground into little nuggets. You do not want powder, nor do you want to be able to identify them as walnuts anymore. Make sense?
1. Combine all ingredients, except oats, in a medium sauce pan; bring to a boil over high heat.
2. Remove from heat; add oats and stir well. Allow mixture to sit for 5-10 minutes.
3. Scoop mixture into 2 inch round balls; place on prepared baking sheet (pprepare with non-stick cooking spray) and flatten gently with hands. Bake 15 minutes; flip sausages and bake an additional 10 minutes.