Day 63: Sausage Egg.....Plant Breakfast Burritos
The other day I entered the kitchen with the expectation of experimenting on a new vegan shepherds pie recipe, which, come to think of it, I still haven't made. Hum, anyway, I started making my recipe for vegan meat but when I finished I realized I had made vegan sausage. I love serendipity! I'm not quite sure what I did different except that I purposely left out the BBQ sauce when I realized what was happening. This worked out perfect since I had been craving some morning star sausages but we can't get them on the island. I saved a little of the dough to make sausage crumbles that were fantastic on pizza that night and we made these breakfast burritos the next morning. I wish all my mistakes were this deliciousVegan Sausages
1/2 c cooked lentils
1 c brown rice
1/2 c oats
2 tb soy sauce
2 tb oil
3 tb flour
2 tb vital wheat gluten
1 large pinch of salt
1 tsp pepper
1 dash nutmeg
1 tsp chili powder
2 tsp fennel seeds
1 tsp garlic
In a large bowl mush the lentils and rice with a fork till there are none left whole. Now add everything else and kneed it into a dough. Cover with plastic wrap and roll out. Use a cup and cut into rounds. Place on a greased cookie sheet and bake on 350 for about 35-45 minutes turning once. These freeze really well and are great on their own.
Breakfast Burritos
1 eggplant cubbed
green onion
1/2 c cooked garbanzo beans
vegan sausage
tortillas
veganiase
mustard
EVOO
In a sauce pan, cook the eggplant and green onions till soft. Add the garbanzo beans and mush everything with a fork. Smear the tortillas with veganaise and mustard then layer with the eggplant mixture and vegan sausages. Wrap like a burrito and eat like you've never eaten a burrito before.
