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When I first became “super plant-based,” it wasn’t hard for me to not eat meats like chicken or beef, and I haven’t craved the taste or texture of those meats in over a year and a half. I do, however, order shrimp or other seafood every once in a while, especially if the restaurant’s vegetarian or vegan option is a total rip-off and sounds disgusting (which happens). This is why I can’t call myself 100% vegan, but I am fully cognizant of the choices I make and try to adhere to a mostly vegan diet, by never cooking meat inside my house and doing the best I can, outside my house, by making as many vegan choices as possible.

I’ve found that in many restaurants, breakfast options for vegans are super limited. Luckily, I like steel-cut oats, but ordering that when everyone is splurging on platefuls of food can be boring and a bummer, because restaurants aren’t really creative in the breakfast arena. Can’t a restaurant just whip up some scrambled tofu tacos?? They’re so cheap and easy (I’ll post a recipe for that soon)!

I’ve always been a breakfast person, unlike my hubs, and I never skip it. Before becoming super plant-based, I loved the flavor in sausage – all the herbs, seasonings, and saltiness. So, after becoming mostly-vegan, I took chances on purchasing sausage meat analogues in the market, only to come up always disappointed. Disappointed in the taste, the texture, and fed up that I wasted so much dang money in buying those things. Eventually, I gave up, and just accepted the fact that I would never eat sausage again. Really, it was fine and I got over it – there are bigger issues in the world than missing a certain food!

But the other day, a thought flickered in my head that I could combine some of those sausage-y seasonings (like poultry seasoning – which has NO poultry in it!), add a little Dijon mustard and maple syrup, and maybe, just MAYBE, get an edible sausage. It was perfect on my first try! And the hash browns – I love making hash browns with some shredded carrot and herbs like rosemary and thyme, to add lots of flavor and color. I made this all at 6am one weekday morning, and had a great breakfast. It felt like a splurge meal, compared to our typical overnight oats or toast with peanut butter.

Whenever I have these vegan food revelations on how to make something that I’ve missed not only cruelty-free, but healthier and better for the environment, I feel like I’m fueling this passion for good vegan food. I hope you make this, because it is SO SIMPLE, better for your waistline (because sausage and bacon are filled with artery-clogging saturated fats), and much nicer all around. <3

Vegan seitan sausage and hash browns
Print Recipe
Make this. TODAY. Even if it's dinnertime, just make it a breakfast-for-dinner kind of night!
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Vegan seitan sausage and hash browns
Print Recipe
Make this. TODAY. Even if it's dinnertime, just make it a breakfast-for-dinner kind of night!
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Instructions
for the seitan sausage:
  1. In a medium bowl, combine seitan cubes, maple syrup, soy sauce, mustard, thyme leaves, poultry seasoning, rubbed sage, and black pepper. Toss until evenly coated.
  2. Heat a pan over medium-high heat and add olive oil. When olive oil is hot and shimmering, add the seitan mixture with any liquid in the seitan. Stir-fry until liquid evaporates and seitan is slightly caramelized. Set aside.
for the hash browns:
  1. In a large frying pan, add the olive oil. When it is hot and shimmering, add the potatoes, carrots, rosemary, thyme, salt, and black pepper. Fry for 15-20 minutes, or until potatoes are browned.
  2. Serve with seitan sausage, and ketchup on the side, if desired.
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