Vegan Gluten Free Sausage
1 cup cooked quinoa
1 cup cooked black beans, mashed
1/2 cup gluten-free rolled oats
1/4 cup ground flaxseeds
2 tablespoons nutritional yeast
2 tablespoons tomato paste
2 tablespoons tamari (gluten-free soy sauce alternative)
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt (or to taste)
Extra olive oil for cooking
In a large mixing bowl, combine the cooked quinoa, mashed black beans, gluten-free rolled oats, ground flaxseeds, nutritional yeast, tomato paste, tamari, olive oil, maple syrup, smoked paprika, dried thyme, garlic powder, onion powder, black pepper, and salt. Mix well until all the ingredients are evenly combined.
Allow the mixture to sit for about 10 minutes to let the flavors meld together and the mixture to slightly firm up.
Preheat a non-stick skillet or frying pan over medium heat and add a small amount of olive oil to coat the surface.
Take about 1/4 cup of the sausage mixture and shape it into a patty. Place it onto the preheated skillet. Repeat with the remaining mixture, leaving some space between the patties.
Cook the sausages for about 4-5 minutes on each side, or until they are nicely browned and heated through. You can gently press them down with a spatula to flatten them slightly if desired.
Once the sausages are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
Serve the vegan breakfast sausages hot with your favorite breakfast sides like toast, roasted potatoes, sautéed vegetables, or as part of a breakfast sandwich.