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Apple Smoked Snausage Patties
Posted By artscottnet On August 17, 2013 @ 10:54 am In Breakfasts,Featured Recipes,Meat Substitutes,Recipes with Photos,Soy,Uncategorized | 14 Comments
For those of us who were not raised on a plant-based diet, we learned to love breakfast proteins and the salty-sweet-spicy-smokey flavors of home.
Choosing a plant-based diet doesn’t mean we have to give up those fond memories of Grandmother’s morning meals, or the flavors and textures of what was served there with love. Nor does it mean that our meat alternatives need to be bready, too ‘veggie’ or otherwise unrealistic.
This recipe is for those finding it difficult to maintain a plant-based diet because they miss their traditional breakfast proteins and sandwiches with that other patty. And it’s for those who have their Doc screaming, ‘no more sausage!’.
After weeks of testing, tweaking, improving for flavor and texture, I humbly submit ‘Apple Smoked Snausage Patties’ (and the NotABurger alternative below) for your consideration. I sincerely hope they’ll become a weekend favorite treat in your home as they have mine and will serve as a helping hand when you crave those favorite meals.
These pair well with Susan’s scrambled tofu with kale or become a perfect brunch snack in a romaine lettuce wrap.
The ingredient list is a bit long, but once you make them, it’ll seem as easy as opening a popular convenient packaged breakfast patty, and your wallet will thank you to the tune of pennies to the dollar!
Prep time: 10 minutes
Cook time: 30 minutes
1 1/4 cup hot water
1 cup TVP
1/2 cup unseasoned tomato sauce
1/4 cup maple syrup (see note 1 for subs)
1 T liquid smoke
1 T light low sodium soy sauce (note 2)
2 T molasses (3)
1/4 cup nutritional yeast flakes
1 T sweet smoked paprika (4)
1 t onion powder
1 t garlic powder
2 T dried sage leaves (5)
1 T whole fennel seeds (before crushing) (6)
1 T Mrs. Dash Extra Spicy blend (7)
1 t salt
1 t black pepper
1/2 medium onion (about 1/2 cup diced 1/4″ pieces)
2 small apples (about 3/4 cup peeled and diced 1/4″ pieces)
1/2 cup whole wheat pastry flour (8)
1 cup vital wheat gluten
(1) sub agave, brown rice syrup, simple syrup… OR to keep sugar totals down use 1/8 cup water and 1 T (or equivalent) sweetener of choice
(2) If using ‘real’ soy sauce, the good strong stuff, use about 1 teaspoon so it doesn’t overwhelm the other flavors
(3) for lower sugar totals sub 1 T water (there’s plenty of sweet in these)
(4) sub regular paprika and add a few extra dashes of liquid smoke (or omit)
(5) This seems like a lot, but is needed for the flavor to come through (the longer sage cooks, the more it loses flavor, at least I think so; Use less if you prefer
(6) sub 1 1/2 teaspoons ground fennel seed
(7) This represents ‘hot’. Reduce by half for ‘mild’. sub 1/8 t cayenne pepper for ‘regular’. sub your favorite spice blend that would pair well with breakfast patty flavors or omit for no heat at all other than the black pepper.
(8) sub 1/2 cup (minus 2 T) whole wheat or multi-grain flour (I tested this, they’re OK, but not the same texture, too ‘bready’ for me, and if you reduce the cook time, the other ingredients don’t get done and the flavors don’t develop.)
Preheat oven to 375 F.
Line sheet pan with parchment paper or silicone pad. You may lightly spray sheet pan to prevent sticking but it adds significant additional fat despite what the label says on the can!
In mixer (or other) bowl, mix TVP with hot water, rest a few minutes.
Add all other ingredients, except flour and wheat gluten, and mix until well blended.
Add flour and wheat gluten a little at a time, mix until well blended. (if using a paddle in stand mixer, you can combine all ingredients at once and mix it on speed 2 for about 3 minutes)
Use a level 1/4 cup measure per patty, molding with hands into 3″ circles with uniform thickness. (I generally use a patty press for this, but is just as easy to do with hands.)
Space patties at least 1/4″ apart, not letting them touch.
Bake uncovered in 375 F oven for 27-29 minutes. In my oven it is 28 minutes – there’s enough fruit and vegetables in these to keep them from drying out too much.
Serve hot and enjoy!
Freeze cooled unused portions immediately (I wrap mine in waxed paper, then put portions in freezer bag). Thaw in fridge or microwave for 1-2 minutes. These are good cold as well.
Dry Fried: These fry up nicely as well… I seasoned/oiled a hot stainless pan and let the oil heat for a couple minutes, then wiped all the oil away with a paper towel, fried each patty on medium high 3-4 minutes per side. They’re better in the oven in my opinion, and more convenient to cook all at once then freeze.
Breakfast Strips: I have NOT tested this, but I suspect this recipe would work well for breakfast strips. I plan to mince the apple and onions (tiny pieces) and pipe them onto the parchment in the shape of a thin strip (or roll very thin between two sheets of parchment and slice with a sharp pizza cutter), and I’m guessing 450 for 8-10 minutes should produce a crispy smokey treat much like that other favorite breakfast protein.
Instead of onions and apples as listed, use 3/4 c onion diced and 1/2 cup of dill pickle and replace the sage and fennel with your favorite burger spices. It’ll be the most realistic NotABurger you’ve ever tried.
Nutritional Info: Makes 16 servings
Per serving as listed:
Info generated from unverified sources and should not be construed as accurate, but it’s close to the best of my knowledge.
Compared to what most eat for breakfast, this is half the calories and the carbs are nutrient dense and complex, so enjoy a treat this weekend!
All the best,
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