These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed.
Provided by rainbowsorbet
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste.
- Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add vegetable paste and fry until the sharp onion taste is gone, about 10 minutes.
- Combine cooked rice, flaxseed meal, sunflower seeds, maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes, nutmeg, black pepper, and thyme in a bowl. Stir until evenly mixed. Add the cooked vegetable paste and stir until sausage mixture is thoroughly combined.
- Heat remaining 1 tablespoon oil in a clean nonstick skillet over medium heat. Scoop 1 tablespoon sausage mixture into a 1 1/2-inch patty and place in the hot skillet; repeat with remaining mixture. Brown for 3 minutes; flip and cook until browned on the other side, about 2 minutes more. Add more oil to the pan as needed.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 9.6 g, Fat 4.9 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 82.4 mg, Sugar 2.4 g
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