Hello vegans! Oh how I’ve missed you. The last few months have been all about school and finishing up my second book Quick and Easy Vegan Celebrations. Life is finally getting back to normal and I’m finally getting back to the folks that I love – you of course! I’ve been cooking and eating up a storm all up and down the East Coast and I have so many great recipes and restaurant reviews to share with you.
Right now I’m obsessed with fresh whole foods and eating gluten and soy free whenever possible. Gimme Lean Sausage has been my breakfast sausage of choice for a while now but it doesn’t exactly gel with my new whole foods, gluten free, soy free mission. Don’t get me wrong, soy and gluten are delicious but you can eat delicious nutrient and protein packed food without them, just trust me on this one. Black Bean Sausage is my new favorite breakfast treat with a little fresh fruit (Costa Rican pineapple is my obsession right now) and a little Tahini Coffee from Quick and Easy Vegan Comfort Food.
Black Bean Sausage
Makes 4 Sausage Patties
1 tablespoon canola oil
¼ cup diced yellow or white onion
¾ cup black beans
¾ cup cooked brown rice
2 tablespoon brown rice flour
½ teaspoon fennel seed
1 teaspoon dried rubbed sage
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cumin
1/8 teaspoon cayenne
Warm oil in a medium skillet over medium heat. Saute onions until soft and translucent, about 3 to 4 minutes.
Add sautéed onions, black beans and brown rice to a food processor and pulse until all ingredients are combined and there are no large pieces of black bean left (do not puree).
Turn out into a large bowl and stir in remaining ingredients, use your hands if you need to.
Form bean mixture into balls that are approximately ¼ cup big then flatten them into patties.
Pour a thin layer of canola oil into a large skillet or griddle (I use a big cast iron griddle) and warm over medium heat. Add patties and cook until brown and slightly crispy on both sides, about 2 to 3 minutes per side.