These Vegan Breakfast Sausages from My Quiet Kitchen pack in major flavor and protein. They include maple syrup, sage, thyme, and spices. Bonus! They're freezer-friendly, great for meal prep, and easily made oil-free or nut-free!
½ cup raw walnut halves or 3 tablespoons neutral-flavored oil
¼ cup maple syrup
3 tbsp soy sauce or liquid aminos
2 tbsp apple cider vinegar
⅓ cup nutritional yeastCan omit if necessary and sub 3 tablespoons all-purpose or tapioca flour.
2 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground sage
1 tsp dried thyme
¾ tsp ground ginger
1 tsp fine sea salt
1 ½ tsp freshly cracked black pepper
⅛ tsp cayenne pepperAdd more if you want a kick.
1 ½ tsp liquid smoke
1 to 2 tablespoons dried maple sugar, optional but recommended For enhanced maple flavor.
1 cup cooked chickpeas
1 ½ cups vegetable broth
2 ½ cups (300g) vital wheat glutenKitchen scale recommended. Otherwise, whisk the flour to fluff it up, then lightly scoop with measuring cup and level off the top.
