Sunflower Sausage - But I could never Go Vegan by Kristy Turner


Sunflower Sausage
3-4 t. olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
2 c. raw hulled sunflower seeds
1/4 c. chopped sundried tomatoes, if hard rehydrate in warm water
2 T. coconut amino
1 1/2 t. maple syrup
1 t. liquid smoke
1 t. dried sage
1 t. fennel seeds
1/2 t. cumin
1/2 t. paprika
salt and pepper
heat oil in frying pan add onion and garlic and saute utnil translucent.  Remove from heat.  in food processor add sunflower seeds, 2 t. oil, sun dried tomatoes, coconut amino, maple syrup, liquid smoke, sage, fennel, cumin, paprika, salt and pepper.  pulse until broken down and commbied add the cooked onion and garlic and pulse until sticky. 
you can serve cooked or uncooked.  to cook heat oil over heat.  crumble into pan and cook about 5 min.  can be stored in refrigerator for up to 4 days.

To make chorizo: increase cumin and paprika to 1 t. add 1/2 t. cayenne and add a little hot sauce.
To make patties portion into 6 patties and cook on each side.

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