| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetable | 2 | Servings |
INGREDIENTS
| 1 | c | Uncooked oatmeal |
| 3 | Egg whites -or- | |
| 2 | Egg-equivalent of egg substitute | |
| 1 | ts | Ground sage |
| 1 | ts | Ground fennel |
| 1 | ds | Ground rosemary |
| 1 | ds | Parsley |
| 1 | ds | Dill |
| Salt and black pepper to taste |
INSTRUCTIONS
Date: Wed, 24 Apr 1996 11:57:13 -0400 From: [email protected] (Linda) A couple of weeks ago someone posted a request for a recipe for vegetarian breakfast "sausage". Well, a few days ago (funny how synchronicity works, isn'tit?) my mother passed along the following recipe, adapted from a WWII-era recipe for meatless sausage. Mix all ingredients well and form into four patties. Brown in a non-stick skillet (this has a tendency to stick, so you might want to use a *light* spray of non-stick cooking spray). To the skillet add 3 cups of vegetable stock, or 3 cups of water mixed with a veggie boullion cube. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Remove patties from liquid, and re-brown before serving (they should be very dark brown and a little crispy on the outside). The leftover liquid can be thickened with a little flour to make a nice gravy to pour over the "sausage". The trick to this recipe is to make the patties properly. If you pack them too tightly, the middles will become glutinous; if they are not packed tightly enough they will fall apart. Doublingthe recipe works well. If you're not going to use the patties right away, do not re-brown after boiling; save the re-browning for just before serving. They will keep several days in the refrigerator. FATFREE DIGEST V96 #114 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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