Applewood Smoked Vegan Breakfast Sausage Recipe
User Reviews
4.7
9 reviews
Excellent
Applewood Smoked Vegan Breakfast Sausage Recipe
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The bomb tender-on-the-inside Vegan Breakfast Sausage recipe, packed with bold spices and smoked with applewood chips. Perfectly textured, these sausages are a hearty, satisfying start to your day, ready to be best friends with your breakfast faves.
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Ingredients
For optional smoking:
- 1 ½ cups Apple wood chips
Sausage Ingredients:
- 1 cup ground seitan or vegan beef crumbles
- ⅓ cup oats rolled oats or quick oats
- 3 tablespoons all-purpose flour
- 1 teaspoon fennel seeds crushed
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle powder
- 2 teaspoons nutritional yeast
- 1 tablespoon Miso paste or taucu
- 4 teaspoons tomato paste
- 4 teaspoons olive oil
- ¼ teaspoon liquid smoke
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Instructions
- If smoking the sausages, soak the applewood chips in water for at least 30 minutes to an hour.
- In a food processor bowl, combine ground seitan or vegan beef crumbles with oats, all-purpose flour, crushed fennel seeds, crushed red pepper flakes, garlic powder, smoked paprika, chipotle powder, nutritional yeast, miso paste, tomato paste, olive oil, and liquid smoke (if not smoking with wood chips).
- Mix the ingredients until well combined and a shaggy, somewhat coarse dough forms.
- Divide the dough into 2 tablespoon portions and shape them into small breakfast sausage patties. If you are making breakfast sandwiches with these, you can make slightly larger portions so that they fit nicely on an English muffin. Using wet hands, form the portions into smooth round patties.
- Place the portioned sausage patties onto a lightly oiled, parchment paper-lined baking pan and roast for 12-15 minutes at 350°F (175°C) until well bound and just very slightly firm to the touch.
- If smoking the sausages, drain the wood chips and set your oven to 225°F (105°C).
- Warm the wood chips over medium heat in a dry Dutch oven until smoking. Then place a small wire rack or steamer basket into the Dutch oven above the smoking wood chips. Place the sausage patties onto the wire rack and place a lid on the Dutch oven.
- Place the Dutch oven into the oven and cook for 20 minutes. Once smoked to your liking, remove the sausages from the smoker or Dutch oven and let them cool slightly before serving.
Equipments used:
Notes
- 🌀 Perfect Texture
- 🌀
- Ensure the ideal texture for your vegan sausages by balancing moisture after blending. If the mix is overly sticky, add a sprinkle of flour or oats.
- 🔥 Uniform Cooking
- 🔥
- Flatten your sausages to the same thickness for even cooking, avoiding any undercooked centers or overly crisp edges.
- 💨 Smoke Point
- 💨
- When smoking, a bit of smoke is all you need. Keep your kitchen clear and alarms silent by ventilating well and using a tight-lid Dutch oven to minimize smoke escape.
Nutrition Information
Show Details
Calories
93kcal
(5%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
244mg
(10%)
Potassium
94mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
171IU
(3%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 244mg | 10% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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