Savory Mushroom Sausages

 

8 ounce mushrooms, thinly sliced

3/4 cup onion, diced

2 teaspoons olive oil, plus more for frying

1/4 cup raw walnuts or pecans, coarsely chopped

2 tablespoons raw sunflower seeds

3 large cloves of garlic finely chopped

1 teaspoon dried thyme

1 teaspoon sage

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1 1/2 cups whole wheat bread crumbs

1. In a large nonstick skillet, place mushrooms, onion, and 2 teaspoons

olive oil, and sauté over medium heat, stirring often, for 3 to 4 minutes or

until soft. Add walnuts, sunflower seeds, garlic, thyme, sage, salt and

black pepper, and sauté for 2 minutes longer. Remove from heat and set

aside to cool for 2 minutes.

2. Transfer mushroom mixture into a food processor fitted with an S blade.

Add vinegar and maple syrup and process for 1 to 2 minutes or until

completely smooth.

3. Transfer mushroom mixture to a medium bowl and add breadcrumbs and stir

Well to combine.

4. Divide mixture into 12 balls and flatten into patties. In a clean

skillet heat about 2 tablespoons of oil and cook patties for about 2 minutes

per side.

Recipe Source: Adapted from “The complete idiot’s guide to Vegan Cooking”

Southwestern Quinoa Burrito – Vegan

 

1 cup quinoa

2 cups vegetable broth

1 cup cooked red kidney beans

1/2 cup cup water

1/2 teaspoon minced garlic (I used dried)

1/2 cup nutritional yeast

Sea salt and freshly ground black pepper, to taste

1/2 cup water

—–Sauce:—–

cup salsa

cup water

1 tablespoon non-dairy mayo

1 teaspoon cumin

1 teaspoon maple syrup

1/2 teaspoon lime juice

1/4 teaspoon chili powder blend

—–Also:—–

tortillas

Avocado, chopped (for garnish)

1. Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant,

stirring occasionally. Add veggie broth and bring to a boil. Cover, lower

heat, and simmer until tender (about 15 minutes). Add remaining ingredients

(except sauce ingredients), cover, and heat over low flame until beans are

warmed through. Add more water if needed to keep the quinoa from sticking.

2. Make the sauce: Add all sauce ingredients to a blender and process until

sauce is smooth.

3. In an oven or toaster oven, lightly toast 2 tortillas until warm and

slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half

the filling inside each tortilla. Roll up or fold tortillas in half. Top

with Southwestern sauce drizzle and chopped avocados.