Walnut Breakfast Sausage

As some of you may know, I was the co-owner of a vegan breakfast café called Spoiled Vegans. This recipe is inspired by a sandwich we served there. This recipe was also in my 2nd e-book, "It's All About the Walnuts".

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Walnut Sausage Patty

1.5 cups shelled raw walnuts
1 cup rolled oats
1 cup canned black beans, rinsed
1/4 cup refined coconut oil
1/4 cup maple syup
1/2 cup chopped white onion
1 Tbsp minced garlic
2 tsp dried parsley
2 tsp Italian seasoning
1 tsp black pepper
1 tsp dried fennel seeds
1 tsp smoked paprika
2 tsp red pepper flakes
1.5 tsp salt
6 Tbsp liquid vegan egg
2 Tbsp tapioca starch
1/3 cup panko bread crumbs

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Additional Ingredients

sourdough muffins
vegan sliced cheddar cheese
hash brown patty (air fried)
vegan egg patty
vegan chipotle mayo

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Directions

Soak walnuts for at least 2 hours in hot water (or overnight in refrigerator), then drain
Place walnuts, oats, black beans, coconut oil, maple syrup, onion, garlic, parsley, Italian seasoning, black pepper, fennel, paprika, red pepper flakes, salt, liquid vegan egg, and tapioca starch into food processor. Pulse until smooth texture
Place mixture into a bowl and stir in panko bread crumbs. Mix until well combined
Form patties, placing onto a flat dish (parchment paper helps reduce sticking)
Refrigerate for about 30-60 minutes to allow coconut oil to firm up again
In a sauté pan, cook patties on medium heat until both sides are browned. Melt vegan cheddar cheese onto the patty, if you prefer
Build the perfect breakfast sandwich with a toasted sourdough muffin, a crispy hash brown, a vegan egg patty, and sauce it up with some chipotle mayo.

‍

Enjoy!

Shopping List

Walnut Sausage Patty

1.5 cups shelled raw walnuts
1 cup rolled oats
1 cup canned black beans, rinsed
1/4 cup refined coconut oil
1/4 cup maple syup
1/2 cup chopped white onion
1 Tbsp minced garlic
2 tsp dried parsley
2 tsp Italian seasoning
1 tsp black pepper
1 tsp dried fennel seeds
1 tsp smoked paprika
2 tsp red pepper flakes
1.5 tsp salt
6 Tbsp liquid vegan egg
2 Tbsp tapioca starch
1/3 cup panko bread crumbs

‍

Additional Ingredients

sourdough muffins
vegan sliced cheddar cheese
hash brown patty (air fried)
vegan egg patty
vegan chipotle mayo

‍

Directions

Soak walnuts for at least 2 hours in hot water (or overnight in refrigerator), then drain
Place walnuts, oats, black beans, coconut oil, maple syrup, onion, garlic, parsley, Italian seasoning, black pepper, fennel, paprika, red pepper flakes, salt, liquid vegan egg, and tapioca starch into food processor. Pulse until smooth texture
Place mixture into a bowl and stir in panko bread crumbs. Mix until well combined
Form patties, placing onto a flat dish (parchment paper helps reduce sticking)
Refrigerate for about 30-60 minutes to allow coconut oil to firm up again
In a sauté pan, cook patties on medium heat until both sides are browned. Melt vegan cheddar cheese onto the patty, if you prefer
Build the perfect breakfast sandwich with a toasted sourdough muffin, a crispy hash brown, a vegan egg patty, and sauce it up with some chipotle mayo.

‍

Enjoy!