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Sausage Recipes for the New Vegan

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  Giving up sausage can feel like a tough ask when you first go vegan. The savoury, spiced, satisfying chew of a sausage is something many of us grew up with and crave. The good news? Vegan sausages are surprisingly easy to make at home, and they can be just as hearty and flavourful as the real thing—without the meat. These three easy vegan sausage recipes each use a different plant-based protein: lentils, tofu, and vital wheat gluten. They're perfect for new vegans looking to recreate old favourites without sacrificing taste or texture. 1. Vegan Breakfast Sausage (Lentil-Based) Vegan Sausage Patties- Generated by Fire.fly AI These little patties are perfect for a weekend breakfast or a hearty brunch. They’re mildly sweet, spiced with sage, and made with nutritious lentils. Ingredients (makes 8 small patties): 1 cup cooked green or brown lentils ½ cup rolled oats 2 tablespoons ground flaxseed 1 tablespoon maple syrup 2 teaspoons soy sauce ½ teaspoon smoked paprika 1 teaspoon ground...
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Cherry-Apple Pecan Crisp (Vegan, Uber-rich)




Extremely yummy Cherry-Apple Pecan Crisp

This particular recipe is a little too rich with nuts and oil to be considered a "classic" Adventist dessert recipe-- but you could cut the oil and leave out the pecans and have a fairly yummy dessert, but...

Let's just consider this something to set aside to be eaten in small portions at a celebratory meal instead of cake.  I left the skins on the apples, so there is probably more fibre in this delicious pudding than there is in, say, chocolate cake.

But enough of the rationalizing of tastiness...

INGREDIENTS:

2 C.    Dark Sweet Cherries, frozen, from Costco
3         Large Tart Organic Apples, cored, chopped into small pieces
1/3 C. Maple Syrup
2 T.     Tapioca Starch (or 3 T. Corn or other Starch)
Juice of 1/2 organic Lemon
1 tsp.   Pumpkin Pie Spice or just 1/2 tsp. Cinnamon

Topping:

1 C.     G/F Rolled Oats (or regular Rolled Oats if Gluten is not an issue)
1/2 C.   Almond Flour or Meal, firmly-packed (I spun mine up in the Vitamix)
1/2 C.   Pecans, chopped (you could leave these out I guess, but...)
1/2 C.   Coconut Sugar (lower on the Glycemic Index than Brown or regular white sugar)
1/4 tsp. Celtic Sea Salt
3 T.      Coconut Oil, melted in a bowl over hot water

INSTRUCTIONS:

  1. Preheat the oven to 350F/180C
  2. Cover the bottom of a 9x9" pan with parchment paper
  3. Mix the fruit and other ingredients together in a bowl and then pour into the pan
  4. Mix the topping ingredients together and gently cover the fruit mixture (don't have to smooth down, etc.)
  5. Bake for about 50 minutes (depending on how hot your oven is) or just check to see if fruit is cooked and topping is golden-brown
  6. Let sit for about 10+ minutes and then eat with ice cream (if you're not vegan) or cashew cream topping (1 C. cashews blended in 1/2-3/4 C. water or non-dairy milk.  1 tsp. Vanilla or Almond extract, and sweeten as desired.  Spin up in blender until smooth as regular cream)

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