Cauli-Shroom Sausage Patties

(vegan, gluten-free)

I am a fan of Javant Benton’s YouTube site “Healthy Vegan Cooking,” partly because I aspire to maybe one day developing his physique before I leave this mortal coil, but mostly because I admire his wizardry with vegan cooking. His recipe for vegan ground meat, made with cauliflower, mushrooms, nuts, and spices, has a meaty mouth feel, a complex texture, and a flavorful palate. It is a wonderful base for tacos, burritos, pasta sauce, sausage hash, kibbeh, or whatever else you can dream up. I tweaked his sausage patty recipe to improve the texture and customize the flavor to my personal liking. At only 30 calories per patty, these sausages are a great addition to any weekend brunch.

INGREDIENTS

• ½ head medium-sized cauliflower
• ¼ cup chopped onion
• 2 clove garlic
• 8 ounces button mushrooms
• ¾ cup walnuts
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 tablespoon nutritional yeast
• Sausage Spice Mix
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon chili pepper flakes
• Soutwest Spice Mix
  • 3 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
• 6 tablespoons chickpea flour (besan flour)

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Chop cauliflower, onion, and garlic together in food processor until cauliflower becomes rice-sized pieces. Separately, chop mushrooms in food processor to large crumb size. Separately, chop walnuts to medium crumb size.
3. Cook vegetables and nuts together in large pan over low heat, stirring constantly, until water is released, and vegetables just start to dry.
4. Add soy sauce, tomato paste, nutritional yeast, and spice mix (either “sausage” or “Southwest”). Continue stirring over medium heat until most of the liquid is cooked out.
5. Remove pan from heat and let cool slightly. Stir in chickpea flour.
6. Cover a large cooking sheet with parchment paper. Press vegetable nut mix into 2-tablespoon sized balls.
7. Bake for 20-25 minutes until completely set.

Makes 20 patties.

NUTRITION FACTS

Per serving: 30 calories, 2g fat, 0.7g fiber, 1.5g protein