BC (before celiac), I was a HUGEhugehugeymchugepants fan of Morningstar farms breakfast sausages. I ate them out of hand, mashed them up into my morning oatmeal, made sammiches, you name it. Considering they're pretty much all wheat gluten, when the diagnosis came, they were the first thing up against the wall.
Lately, I've been craving them like CRAZY, and since lots of vegetarian recipes that i've found use TVP or vital wheat gluten, I figured I would attempt my own.
The recipe (which I will be making this week) is inspired by a number of sources.
1) The vegan sausage from Vegan Dad: sausages, no meat-style! yay!
2) The wonderful maple/apple sausage from the even more wonderful Karina: more sausages, meat-style!
3)The mochi/tofu nuggets from Maki at Just Bento (which have become a lunchbox staple of mine and introduced me to the glory that is freeze-dried tofu): words can NOT describe how good these things are
The theoretical recipe:
Base:
1/2 C pinto beans, drained and mashed
1 C veg broth
1 1/2 C grated freeze-dried tofu
1 T olive oil
2 T tamari
1 apple, peeled and grated
Theoretically, this will provide me with a nice chewy, moist base.
Spices:
2 T maple syrup
1/2 t garam masala
1 t herbamare
2 t sage
1 t smoked paprika
1 t thyme
2 T sweet onion, minced
1 clove garlic, minced
1 T black pepper
1 t mustard powder
I've used variations on this spice mix in other things- it creates a pleasing sweet/spicy blend that I'm a sucker for.
So. There's the theory. Join me later this week to see how it goes!
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