Published: 01 December 2018 01 December 2018
On You Tube I came across some cooking videos from a gal named, "Miz Coupe". Delightful, humorous, and carefree, Miz Coupe demonstrated her recipe for plant based breakfast sausage. Over the past few weeks, I've been trying recipes for breakfast sausage sans vital wheat gluten. After making 3 different recipes, I like this the best. It's quick and easy. I've made some changes and additions to suit my taste. Hope you enjoy.
Note: Don't be intimidated by the list of ingredients. This comes together so quickly and easily!
- 2 1/2 cups water (will be bringing to boiling)
- 1 T tamari (soy sauce)
- 1 tsp vegetable bouillon cube
- 1 T black strap molasses
- 1/8 tsp marjoram or oregano
- 1 T onion flakes
- 1 T dried sage
- 1 T ground fennel seeds
- 2 tsp poultry seasoning
- 1/8 tsp cayenne pepper (optional)
- pinch red pepper
- 1 T garlic powder
- 1 tsp dried thyme
- salt and pepper to taste
- 1 T olive oil (Recipe called for more, but I cut down to 1. Anyone with heart disease, just omit the oil!)
- 2 cups old fashioned oats
Bring the 2 1/2 cups of water to a boil. Add the tamari, veggie cube and black strap molasses. Stir well.
Then add all the spices from marjoram through olive oil. DO NOT ADD OATS AT THIS POINT!!
After spices have dissolved in the liquid, slowly add the oats. Stir well. Turn down heat. Once oats are incorporated into ingredients, remove from heat and let the entire mixture cool. After it cools, put in frig to chill. The batter will thicken and you'll be able to work with it as a dough. It's ready to work with when you turn your pot upside down and batter stays put rather than coating your kitchen floor!!
When chilled, form into balls, flatten and brown in skillet.
I suggest you try the recipe and then see what you might want to add to spice it up to your liking. I always add more spices when preparing plant based sausages. These also freeze well.
Hope you enjoy!