Veggie Pecan "Sausage" Patties
A vegan alternative to breakfast sausage that doesn't skimp on flavor or texture! Also a great snack to have around for kids and adults alike.
- 2 tablespoons flax meal
- 1 1/2 cups raw pecans
- 1 teaspoon fresh minced rosemary
- 2 tablespoons olive oil
- 8 ounce package tempeh cut into 2 inch cubes
- 1 tablespoon maple syrup
- 1 tablespoon low-sodium Tamari sub soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- sea salt to taste optional
- Place flax meal in a bowl with 6 tablespoons water. Set aside.
- Heat oven to 350 degrees F. Add rosemary and pecans to a baking sheet and bake for 10 minutes or until fragrant and slightly darker in color. Remove and set aside to cool.
- Heat a skillet to medium-high heat and add olive oil. When oil is shimmering, add tempeh. Allow to sear without stirring, for 2-3 minutes. Turn cubes to brown another edges. When most sides are browned, add maple syrup and tamari. Stir to coat, then turn off heat and set pan aside to cool.
- When tempeh has cooled for 20 minutes, place in a food processor with pecans + rosemary, flax meal "eggs" and remaining ingredients. Taste for salt and add accordingly. Pulse until ingredients are incorporated but not pureed.
- Turn mixture into a bowl, cover and refrigerate at least 1 hour. Remove from fridge and keeping fingers wet with lukewarm water, form 3 inch balls.
- Heat a cast-iron or non-stick skillet to medium heat. As you place balls of dough onto the skillet, smash gently with the back of a wooden spoon or spatula to 1/2" thickness. Cook for 3-4 minutes until bottom is golden-brown, then flip and do the same for the other side. Serve immediately or refrigerate and re-heat in an oven for 10 minutes at 250.