i can’t take full credit for this tasty delight of a breakfast, it was a collaborative effort with the most delicious results. also, smoked paprika! JUST TRY TO NOT PUT IT ON EVERYTHING.
this is a variaton on what i make for my favourite brunch. sausages, potatoes, kale, gravy, mushrooms, some veggies, scramble, beans and avocado are the main players and get tossed around in different combinations.
for the ROASTED OKRA you can follow the directions from this past recipe, and just omit the eggplant and mushrooms.
the potatoes were made entirely by my dude, so no recipe for that. but here is the fry-up and the sausages!
MUSHROOM ZUCCHINI TOMATO FRY-UP
1 red onion, diced
half a paper bag of mushrooms, sliced
1/2 a zucchini, quartered and sliced
1 tomato, diced
4 cloves garlic, minced
a little bit of nutritional yeast
1 tsp chili paste
salt and pepper
this one is pretty straightforward. sautee the onion in some oil, throw in a pinch of salt and cook low-ish so they get really nice and browned. toss in the mushrooms and cook until browned also. then the zucchini, tomato, chili paste and garlic. sautee until the zucchini is just tender. season and sprinkle with nutritional yeast.
(based off of a recipe in Vegan Brunch)
this makes a big batch so get ready. you will want lots once you make them, and they take a fair bit of effort so you may as well have it pay off with tons of sausages.
1 c. canellini beans, rinsed and mashed
1/4 c. olive oil
1/8 c. tamari
8 cloves garlic minced REAL FINE
3/4 c. nutritional yeast
4 tbsp fennel seeds
2 tbsp chili flakes
2 tsp sage
big pinch of salt and tons of black pepper
2 tsp liquid smoke
2 c. tasty broth
2 1/2 c. * vital wheat gluten
Get a couple pans or pots outfitted with a steaming device ready. be creative if you don’t have things. i’ve been small cooling rack in pans to do this before. whatever you’ve got!
Mash up your beans in a big bowl. take all your spices and salt and pepper and mash up em good with a mortar and pestel. Combine beans and spices with the oil and tamari. Then mix in all the other ingredients EXCEPT the vital wheat gluten. Make sure it’s well mixed then start to stir in your gluten. it’ll start to get elastic and alive pretty quickly. make sure everything is incorporated then pinch of little handfuls and roll then into a sausage shape (whatever size you want). roll it in a piece of tin foil and twist up the ends so it’s well sealed. be careful not to tear your foil but also make sure to get a tight seal. when you’ve done this to all your sausages put them in your steaming devices in a single layer and cook for 40-50 minutes, until firm.
i generally unwrap them immediately afterwards and let them sit out and get a “skin” on them, and when it’s time to eat them, i fry them up with a bit of olive oil first.
* if you’ve never bought vital wheat gluten before: it is a powder! you can usually find it at health foody places, or even big grocery stores that have vegan treats.