Sunday, 19 January 2014

Brunch: Tipsy's Vegan Breakfast Sausage (Gluten Free) with Sauteed Cavolo & Spring Onion

Rocket & Roses HQ Play List:

BBC Radio 2 Desert Island Discs ~ Annie Lennox

I admit it...I'm not a vegan who is looking for a meat replacement. I have never eaten meat and aside from my very early (I rejected meat as soon as I was offered it as a solid food) awareness that eating animals was just wrong...I also have a texture issue. For the same reason that I can't enjoy mushrooms, some tofu and tempeh. And I run from the room if I am presented with Linda McCartney's Veggie Sausages or any meatlike veggie product. 

But despite this I did get my interest piqued many moons ago by the vegan sausages in Vegan Brunch. I tried making them including the Vital Wheat Gluten but in the first tasting I couldn't swallow because the texture was just wrong for me. I made a second batch using plain wholemeal flavour instead of Vital and I enjoyed them greatly. I would make large batches of all the flavour options and have them stashed in my freezer. My favourite tofu omelette filling is a broccoli and chorizo mix. I realise that my opinion isn't shared by many and some veggies and vegans love the meat replacement offerings..and good luck to you I say. lol. It just isn't for me. 

Then I became intolerant to wheat so I had to start looking for a gluten free option for one of my favourite brunch ingredients and I found a fairly good GF sausage recipe. But they break up quite easily and so therefore I am still looking for something better. Today's recipe popped up on my Pinterest feed and I was intrigued although they did maybe look a little too meaty for me. lol. The ingredients were very simple and I thought.."Why not?.." They are the creative work of Karen over at The Tipsy Chicks Supper Club. Great blog name, eh? lol. however I confess I read through Karen's directions and then adapted the instructions so for Karen's original recipe please click on the link above.

So armed with all the ingredients I set about making these sausages. The recipe is very simple and within minutes the sausages were sizzling away in my new skillet. They smelt so good as they cooked. I served some with a pan cooked tomato and some cavolo nero and spring onion that I'd sauteed in a tiny amount of coconut oil. And sat down to enjoy my brunch....

.....but sadly for me the sausages were just too meaty in texture. The flavours were good but I couldn't get past the texture. Why am I posting them? Because I think the recipe is a great one...they are vegan..gluten free and if you are looking for a meaty replacement then they are going to be great for you. But I was happy that I had made the effort and tried them. And just because the texture wasn't for me, doesn't mean they won't be good for you. I hope you try making some for yourself...I do think Karen is onto something with this recipe..

Tipsy's Vegan Breakfast Sausage (Gluten Free)

Vegan Breakfast Sausage (Gluten Free)    Makes 10 links
(Recipe from The Tipsy Chicks Supper Club)

2 cups of black eyed peas (15 1/2 oz can, un-drained)
1/2 cup gluten free potato flour
1/4 cup finely chopped mushrooms
2 tsp onion powder 
1 tbsp tomato paste
1 tsp crushed fennel seeds
1 dash crushed red pepper flakes - to taste
1 tsp dried basil
1 sprig of fresh parsley, finely chopped
1/8 tsp black pepper
1 tsp dried rosemary
1 tsp dried sage
1/2 tsp salt 
Oil for cooking 

Mash the black eyed peas and mix in the potato flour. Then add the remaining ingredients on the list and then knead together until they are evenly distributed. Then divide the mix into ten portions and then carefully form them into sausage shapes. Heat a little oil in a skillet and then carefully cook the sausages until they are browned all over. Serve...

Karen's notes: Make sure that the end mixture isn't too runny. This might happen if the undrained peas contain too much liquid (the liquid in the can can vary brand to brand) It yours is too runny to shape into sausages, add more flour until you can work with it. 


Thanks for stopping by and I hope your Sunday is a peaceful one...


NB: This is not my recipe and therefore take no credit for it whatsoever. It is the work and creative talent of Karen @ ~R~