I’m reading a diet book in December. What am I thinking? Maybe you should grab me by the shoulders and slap me in the face with your pleather gloves and say, “Snap out of it, woman!” You know. Like they do in old movies? Why in the world would anyone read a diet book in December? Maybe it’s because we’re between holiday dinners…and healthy doesn’t take a vacation. Besides, it’s really more of a nutrition book than it is a diet book. One tip I’m taking away from this book is that I need to start eating breakfast. Not only that but that breakfast needs to be high protein. I love tofu scramble, but unless I intend to eat that every day, I figured I better pull out the stops and come up with some Vegan High Protein Breakfast Options. I’m starting with today’s recipe for Veggie Sausage Patties.
I never have been much of a breakfast person. I’m just not usually hungry in the morning. I have a theory that I don’t need breakfast because some of us special people just too awesome in the morning to eat. I like to smile to myself when I say that.
However, the aforementioned book shoots my special theory right in the foot. Ouch! The author describes that if you’re not a breakfast eater, you’re probably eating too much at night.
Doh! I’m busted!
The suggestion is to eat a little less at night so you wake up feeling ready to eat. And he takes it a step further by suggesting starting your day out with protein.
Vegans and protein. It’s the question we get a lot (I mean, a LOT) – where do you get your protein? Honestly, getting protein in a vegan diet is not usually a problem…but for breakfast? I hadn’t put a lot of thought into that topic before, but I realized pancakes probably are not going to cut it. Double Doh!!
So I went to my trusted chickpeas. If you don’t know this about me already, I have a thing for chickpeas, evidenced by my series of posts, 100 Things to Do with Chickpeas. One cup of cooked chickpeas contain 15 g of protein! That’s not too shabby. Throw in some iron and potassium to boot and you’ve got yourself one healthy breakfast!
Eating a little less for dinner just got easier because I’ll have these Veggie Sausage Patties to look forward to in the morning!
Vegan Sausage Patties
Yield: This recipe should make 4 – 5 patties, depending on their size.
- 1 15 oz can reduced sodium chickpeas
- 2-3 cloves garlic, peeled and roughly chopped
- 1 teaspoon turmeric
- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- 1 teaspoon dried sage
- 1 tablespoon ground flax seeds
- 2 tablespoons water
- 1 tablespoon Bragg Liquid Aminos (or soy sauce)
- Salt, Pepper, and Paprika to taste
- Heat your oven or toaster oven to 300F.
- Place all ingredients in a food processor and pulse for several seconds. Use a spoon to push the ingredients down and pulse again until you have a thick, but manageable mixture. Set aside.
- Spray your skillet with vegetable spray and turn up the heat to medium.
- Use a large spoon to place a dollop of of the chickpea mixture directly onto the skillet, then use the back of the spoon to shape it into the form of a patty. Sprinkle the top of each patty with a little salt, pepper, and paprika. Cook for 5 – 7 minutes until the patty becomes firm enough to flip. Sprinkle the top side of the patty with additional paprika. Cook the other side of the patty for an additional 5 – 7 minutes. Note: These patties will be a little flimsy until they’re done. If you prefer a little firmer patty, you can add a tablespoon or two of flour to the mixture.
- Place patties on a baking pan and bake for 10 – 15 minutes. The patties should be more firm by this point. Remove them from the oven and allow them to cool. Serve warm.