Vegan fat free breakfast sausage

Note: good addition is some finely chopped walnuts added to the mixture.

I really like the flavor of these--I accidentally left out the bread crumbs and accidentally put more of the soy sauce so I ended up cooking them 12 minutes before flipping them and then another 5 and it still worked well, but they would probably hold together better with the bread crumbs (or oat flour). I love them by themselves, but also had it in a sandwich with kale, pickled onions, parsley, tomatoes, cucumbers, mustard and a bit of hummus---delicious! 

Ingredients

• 1 can pinto beans* - drained, reserve liquid
• 2 tbsp reserved can liquid**
• 3 tbsp breadcrumbs - or oat flour - more if needed (I forgot and they came out ok ;-) in the photo above)
• 1 tbsp maple syrup
• 2 tsp soy sauce - or coconut aminos (I accidently did a tablespoon)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp sage
• 1 tsp smoked paprika
• ½ tsp rosemary
• ¼ tsp thyme
• pinch of chili flakes (I omit since my stomach doesn't always agree).
• pepper to taste

Optional: some ground walnuts really add to this recipe 

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Instructions

• Preheat the oven to 475 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Pulse together the pinto beans and reserved can liquid. Don't blend into total mush, keep a little texture. 
• Mix the pinto beans with the remaining ingredients.
• Form into patties. This recipe will make 6 patties, if each patty is 2 tbsp worth of mixture. Place onto baking sheet lined with parchment paper.
• Bake for about 16 minutes, flipping the patties over after 8 minutes. Sometimes I cook it a bit longer for the firmness.

More details here :https://www.karissasvegankitchen.com/baked-vegan-breakfast-sausage-patties/

Sweet potato biscuits GF

 

I really enjoy these for lunch or snack. I slice them and have chicken or a bean loaf etc . 

These would probably be great for breakfast with eggs as well--have not tried that yet ;-).

Ingredients:

1 cup mashed sweet potato

1 cup King Arthur measure for measure gf flour

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2 tablespoons plain yogurt (or more if needed)

 Preheat oven to 400 F. Meanwhile mix  the first 5 ingredients. Then take your hand and continue mixing and kneading  in the bowl, adding enough of the yogurt to make pliable and moist.  Knead making a ball and then divide into 4 biscuits.  Do not over knead.

Bake for 10 minutes on a cookie sheet lined with parchment paper, then turn them over and continue baking for 10 more minutes. Slice and serve.

Roasted dill vegetable

 Easy and tasty--you can vary amounts as desired

1 red bell pepper

1 green bell pepper

1/3 of an onion ( you can add green onions at the end)

1 and 1/2 pounds of red potatoes

2 corn on the cob

coarse salt

Cumin

dried dill ( or fresh if you have it)

black pepper

olive oil

Preheat oven to 425 F

IN a large bowl place chopped bell peppers (green and red), chopped onions, and cut up red potatoes (I leave skin on if they are in good condition--I usually chop them 1/4 to 1/2 inch thick. Toss everything with some olive oil---I just spray mine with olive oil but you can use 2-3 tablespoons.  Sprinkle everything with cumin, dill , salt, and a bit of black pepper.  Wrap corn that you have husked in foil and place at either end of the pan (I used 13 by 9 inch pan). Place the veggies in between (NOTE:you can also leave the husk on and not use foil).  Bake 30 minutes and then remove the corn, saving for later.  Put the pan back in the oven for another 30 minutes or until the potatoes are fork tender.  When the veggies are done in the pan then cut your corn off the cob and mix with the  veggies before serving---You could also cut the corn on the cob in wedges if desired . PS: If you didn't cook with onions and you want green onions now is the time to add them.