Rise & shine with this vegan, gluten-free, fully loaded BREAKFAST PLATE! Eggz, ‘sausage’, sautéed spinach, & toast… you’re in for a morning treat! It's sure to satisfy and keep you full for the days duties and adventures!
Vegan I Gluten-free
Time: 1 hour
1/2 tbsp. olive oil
2 cloves garlic, minced
1/2 white onion, chopped
1 (15 ounce) can white beans (or chickpeas), rinsed & drained
1 1/4 cup instant oats
2/3 cup walnuts
3 tbsp. ground flaxseed + 1/4 cup water
1 tbsp. tomato paste
1 1/2 tbsp. tamari sauce
2 tsp. onion powder
2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. cumin
1/2 tsp. liquid smoke (optional)
1/2 - 1 tsp. Himalayan salt
1/4 - 1/2 tsp. black pepper
Pinch red pepper flakes (optional)
Tofu 'Egg' Salad
8 ounces firm tofu, cubed or crumbled
1/2 cup cashews, soaked (or 1/3 cup vegan mayo)
1 tsp. olive oil
2 tsp. dijon mustard
1 tsp. lemon juice
1 stalk celery, diced
1 clove garlic, minced
2 tbsp. shallot, minced
2 tbsp. fresh dill, chopped
1 spring onion, chopped
1/2 tsp. black salt (egg flavor)
1/4 tsp. black pepper
1/4 tsp. turmeric
Bread (gluten-free optional)
2 tomatoes, sliced
Soak the cashews for the tofu egg salad overnight, 8 - 12 hours. Alternatively you can place the nuts in boiled water for 30+ minutes. Drain the water and set the nuts aside.
To prepare the sausage mixture - Add the oil to a small skillet and heat over medium-high. Once hot, add the garlic and onion. Sauté 2 - 3 minutes, until just beginning to brown. Set aside.
Rinse and drain the beans. Pat dry to remove any excess moisture. Set aside.
Add the oats and walnuts to a food processor. Mix until broken down into small pieces.
Add the remaining ingredients into the food processor. Mix until well combined. There should still be some texture to the mixture, not too mushy and sticky.
Roll the mixture into sausage links, about ~1/3 cup per roll. Place the sausages on a plate lined with parchment paper. Place in the fridge to set for 30 minutes.
To steam the sausage - Remove the sausage from the fridge and wrap each link in parchment paper. Add a second layer of tin foil, closing the ends securely. Add the wrapped sausage to a steamer pot and steam for 30 - 35 minutes. Remove the foil and parchment paper.
Note: You can serve the sausage steamed, or additionally pan fry or grill the sausage after steaming.
To prepare the egg salad - Crumble or cube the tofu into a large mixing bowl.
Add the cashews, olive oil, mustard and lemon juice to a food processor. Mix until smooth and well combined, 30 - 60 seconds. Add water, 1 tbsp. at a time to help blend the mixture if needed.
Add the remaining egg salad ingredients and spices to the mixing bowl. Stir to combine. Stir in the cashew sauce mixture.
Taste and adjust seasoning to your preferences.
To serve - Enjoy the sausage links warm or pan fry / grill. Toast the bread to golden brown and top with tomato slices and egg salad. Serve along side sautéed spinach for a full breakfast feast.
To store - Keep sausage in the fridge 4 - 6 days. Reheat for best results. Store leftover egg salad 2 - 3 days in the fridge.