Vegetarian Breakfast "sausage"
| 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 | t | Ground sage |
| 1 | t | 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: lciano@aurora.liunet.edu (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.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: <1mg
Sodium: 205.7mg
Potassium: 247mg
Carbohydrates: 22.8g
Fiber: 2.7g
Sugar: 5.1g
Protein: 10.5g