|Veggie Pecan "Sausage" Patties|
Approximately one month ago, I had my mind blown. I met up with a sweet friend for brunch at The Post East in East Nashville, one of my absolute favorite local spots. The Post East offers a delicious array of smoothies, juices, gluten-free baked goods (sweet potato biscuits be still my heart) AND an incredible weekend brunch. If you're around these parts, you must check it out!
Anyhoo, back to the revelatory moment when I ordered scrambled (local) eggs with a side of their vegetarian sausage patty. I am always dubious and usually underwhelmed by veggie-versions of meat anything, so I couldn't have prepared myself to fall HARD for this "sausage". The texture is hearty, the flavor full of umami and spice. My companion had the same reaction, and we immediately planned to return the following weekend. The second time around, I ordered a patty to-go so I could dissect it—I NEEDED these patties in my life.
I thought of calling the Post East and asking for their recipe, but something about that felt invasive of their intellectual property? Post East, if you read this, I'd love your thoughts! Regardless, my squeamishness about calling gave me the opportunity to test my own version, and I have to say...
My patties are bomb.com as well!
Organic tempeh is my favorite meat "substitute", for its neutral flavor and health benefits as a non- GMO, fermented form of soy. Searing the tempeh in some seasoning is key to re-creating a meaty experience, as is toasting the pecans. Trust me, it's worth the steps!
My favorite way to eat these babies is warmed, topped with a fried egg each and a drizzle of maple syrup. They last for about a week in the fridge or a month in the freezer, so don't be shy about making a big ole' batch! Although I love me some real, high-quality meat, it's nice to have an equally delicious veg alternative to mix things up. Prepare to join me in having your minds blown!