| 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: 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.
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