These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed.
Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
87 Calories
Recipe Instructions
Step 1
Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste.
Step 2
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add vegetable paste and fry until the sharp onion taste is gone, about 10 minutes.
Step 3
Combine cooked rice, flaxseed meal, sunflower seeds, maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes, nutmeg, black pepper, and thyme in a bowl. Stir until evenly mixed. Add the cooked vegetable paste and stir until sausage mixture is thoroughly combined.
Step 4
Heat remaining 1 tablespoon oil in a clean nonstick skillet over medium heat. Scoop 1 tablespoon sausage mixture into a 1 1/2-inch patty and place in the hot skillet; repeat with remaining mixture. Brown for 3 minutes; flip and cook until browned on the other side, about 2 minutes more. Add more oil to the pan as needed.
Ingredients
¼ teaspoon ground nutmeg
2 stalks celery, chopped
½ onion, chopped
1 carrot, chopped
2 tablespoons sunflower seeds
¼ teaspoon ground black pepper, or to taste
½ teaspoon red pepper flakes
1 tablespoon maple syrup
1 pinch ground thyme
1 tablespoon fennel seeds
1 cup cooked brown rice
1 ½ teaspoons rubbed sage
6 cremini mushrooms, chopped
½ beet, chopped
2 tablespoons vegetable oil, or more as needed, divided
