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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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Carob-Peanut Butter Muffins

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Fudgy Plant-based Carob-Peanut-Butter Muffin These fudgy peanut butter muffins are not only delicious but also healthier than you might guess. The carob-oat flour combo-- along with a cup of self-rising* all-purpose flour (see instructions below if you can't find self-raising flour)-- are fibre-full and nutritious. The peanut butter and soy milk amp up the protein content, and the carob chips sweetly bring it all together-- Yum! ( Scroll down to the bottom of the page for   o ther carob recipes you might enjoy) INGREDIENTS: Whisk the following dry ingredients together in a large bowl: 1 cup self-raising flour 2/3 cup quick-cooking oats 1/3 cup roasted carob powder 3/4 cup coconut sugar Set oven for 400 F/ 200C Stir in, mixing until combined: 1/2 cup peanut butter (creamy or crunchy) 1 cup soy, or other unsweetened non-dairy milk 1/2 cup carob chips Scoop into 12 small or 6 larger baking cups (I use these silicone ones ) Bake for 15 to 20 minutes. Cool in pan for a few minutes, and ...
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One of My Favorite Plant-Based Mentors: Dr. Hans Diehl

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I grew up in the 1950s and ‘60s in rural Canada. I mostly ate to fuel myself: hardy meat and potato dishes with no regard for calorie counting or how my diet impacted my health or the environment. I lived for some time on a grain-producing farm where our only animals were the wild ones in habitats (bears, deer, squirrels, birds, rabbits, coyotes, the odd lynx) and our self-grooming dogs and cats. We bought our meat and dairy from a store in town.  My father farmed part-time and worked full-time as a manager for an agricultural company that, along with seeds for growing crops, also sold the latest farm chemicals for killing weeds and insects (known as “pests”).  Upon occasion, when the flies were particularly densely located on the inside of our house’s windows, my mother would shoo us out into the yard while she sprayed DDT to instantly kill those annoying flies. If we had a group of visitors over in the evening and were doing something outside, like barbeque-ing or playing b...
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