I’ve been sitting on this recipe for quite a while now.
Since having to cut out dairy completely while I breastfeed, I have found more and more things that have milk in them. My beloved Morningstar breakfast sausage patties were an especially disappointing discovery.
Why those things need milk, I do not know. But it was quite the let down when I learned they were off limits.
We only buy veggie meat as a special treat as it is, so I was pretty sad that veggie sausage had to go the way of my beloved ice cream and chocolate.
But I was not giving up without a fight, which is why I crafted these chewy, spicy little crumbles.
They were delicious the first time I made them. Then I tweaked the recipe and wasn’t as happy with it.
I made the recipe a few more times and just decided to share it with you already so you can start enjoying veggie breakfast burrito bowls. Or fritatta. Or chili. The crumbles also make some decent biscuits and gravy.
My vegan maple breakfast sausage is super easy to make, but I do suggest that you make it ahead. It takes some time to bake it twice in order to get that texture right. We keep a nice big bag in the freezer for stirring into scrambled eggs and livening up salads.
Make sure to mix the dry ingredients well before adding the wet ingredients, or you’ll end up with pockets of seasoning. Knead the mixture around a bit, form it into a log, then seal it up in foil and bake it.
Unwrap that packet of goodness and let it cool. Then crumble the mixture onto a pan ( I use a stone pizza pan) and bake it again to get a chewier texture.
Look for some yummy recipes showcasing these in the future!
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- 1 1/4 cup Gluten flour
- 1/4 cup Nutritional yeast flakes
- 1/4 teaspoon Salt Omit if using regular ketchup
- 1 teaspoon Black Pepper
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon Garlic Powder
- 1 Teaspoon Onion powder
- 1 Tablespoon Smoked paprika
- 1 1/2 Teaspoons Fennel seeds
- 1 Teaspoon Ground sage
- 1/4 cup melted coconut oil
- 1/4 cup Low sodium ketchup
- 1 cup white or garbanzo beans
- 1/3 cup Maple Syrup
- 1 teaspoon Smoke sauce
- 2-4 Tablespoons Water as needed
Ingredients
Dry Ingredients
Wet Ingredients
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- Preheat oven to 325 degrees F. Combine all dry ingredients in a medium bowl.
- In a blender, combine all wed ingredients except water. Blend well.
- Pour wet ingredients into dry ingredients, adding water one tablespoon at a time until the mixture comes together. Knead to combine well.
- Transfer dough onto a large piece of foil, shaping it into a log. Roll the foil up around it, and twist the ends to seal it like a giant Jolly Rancher.
- Bake in preheated oven for 45 minutes, then turn it over and bake for an additional 30 minutes.
- Remove from oven, unwrap, and allow to cool.
- Preheat oven to 300 degrees F. While oven is preheating, crumble the cooked veggie sausage on to a baking sheet or stone pan. Bake in oven for 10-20 minutes, or until crumbles have started to dry out slightly.
- Store crumbles in refrigerator or freezer.