Vegan Breakfast Sausage Patties

Ingredients:

• 1 cup cooked lentils (brown or green, mashed)

• 1/2 cup rolled oats (blended into oat flour)

• 1/2 cup breadcrumbs (use gluten-free if needed)

• 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)

• 2 tablespoons nutritional yeast (optional, for umami)

• 2 tablespoons soy sauce or tamari

• 1 tablespoon maple syrup

• 1 tablespoon olive oil (plus more for cooking)

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon fennel seeds (lightly crushed)

• 1/2 teaspoon ground sage

• 1/2 teaspoon thyme

• 1/4 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes (optional for heat)

• Salt to taste

Instructions:

Prepare flax egg:
In a small bowl, mix ground flaxseed with water. Let sit for 5–10 minutes to thicken.

1. Mash lentils:
   In a large bowl, mash the cooked lentils with a fork or potato masher until mostly smooth but with some texture.

2. Mix dry ingredients:
   Add oat flour, breadcrumbs, nutritional yeast, and all the spices to the lentils.

3. Combine wet ingredients:
   Add soy sauce, maple syrup, olive oil, and the flax egg. Mix everything well until a sticky dough forms. If it feels too wet, add a bit more oat flour or breadcrumbs.

4. Form patties:
   Scoop about 2 tablespoons of mixture and form into small patties.

5. Cook:
   Heat a non-stick pan or skillet over medium heat with a little oil. Cook patties for 3–4 minutes per side, until golden brown and heated through.

6. Serve:
   Enjoy with vegan scrambled eggs, toast, or pancakes!

Vegan Boudin Breakfast Egg Rolls

Ingredients:

• 1 cup cooked short-grain brown rice (or jasmine for extra Southern vibe)

• 1 can (15 oz) black-eyed peas or white beans, drained and mashed

• 1/2 cup finely diced mushrooms (baby bella or shiitake work great)

• 1/2 cup finely diced onion

• 1/2 cup finely diced bell pepper (red or green)

• 2 cloves garlic, minced

• 1 tablespoon soy sauce or tamari

• 1 tablespoon Cajun seasoning

• 1 teaspoon smoked paprika

• 1 teaspoon thyme

• 1 teaspoon liquid smoke (optional but amazing)

• 1 tablespoon vegan butter or olive oil

• Salt & pepper to taste

• Part 2: The Vegan Egg Component

Ingredients:

• 1 cup JUST Egg (store-bought)
  or homemade version:

• 1/2 cup chickpea flour

• 1/2 cup water

• 1 tablespoon nutritional yeast

• 1/4 teaspoon black salt (Kala Namak)

• 1/4 teaspoon turmeric

• Pinch of garlic powder

• Part 3: Assembly

  Ingredients:

• 12–15 egg roll wrappers (vegan — usually sold as “spring roll wrappers”)

• Small bowl of water (for sealing)

• Oil for frying (neutral, like avocado or canola)

• Instructions:

  Step 1 — Make the Boudin:

• Heat vegan butter/oil in a skillet over medium heat.

• Sauté onions, peppers, mushrooms, and garlic until soft.

• Add mashed beans, cooked rice, soy sauce, seasonings, and liquid smoke.

• Stir and cook until fully combined and heated through. Adjust seasoning to taste.

• Let cool slightly.

  Step 2 — Make the Egg:

• If using JUST Egg: scramble it in a non-stick skillet until cooked.

• If using chickpea batter: whisk ingredients, cook like scrambled eggs over low heat, stirring gently until set.

• Let cool slightly.

  Step 3 — Assemble the Egg Rolls:

• Lay egg roll wrapper diagonal (diamond shape).

• Spoon 1–2 tablespoons of boudin filling + 1 tablespoon scrambled egg in the center.

• Fold bottom corner up over filling, then fold in sides, and roll up tightly. Use water to seal the edges.

• Repeat with remaining wrappers.

  Step 4 — Fry:

• Heat oil in a skillet (about 350°F).

• Fry egg rolls 2–3 minutes per side until golden brown.

• Drain on paper towels crispy.

Vegan Fried Egg (Sunny Side Up)

Ingredients:

For the White:

• 1/2 cup rice flour (or all-purpose flour)

• 2 tablespoons cornstarch or tapioca starch

• 1/2 teaspoon baking powder

• 1/4 teaspoon black salt (Kala Namak, for eggy flavor)

• 1/4 teaspoon regular salt

• 1/2 cup unsweetened plant milk (almond, soy, or oat)

• 1 tablespoon neutral oil (for frying)

For the Yolk:

• 3 tablespoons cooked pumpkin or butternut squash puree (or canned sweet potato works too)

• 1 tablespoon nutritional yeast

• 1/4 teaspoon black salt (Kala Namak)

• 1/4 teaspoon turmeric (for yolk color)

• 1 tablespoon plant milk

• 1 teaspoon olive oil or vegan butter

• 1/2 teaspoon cornstarch (to thicken)

• Pinch of garlic powder (optional)

Instructions:

Make the yolk:

• In a small saucepan, combine all yolk ingredients.

• Stir constantly over low heat until thickened and smooth (about 1–2 minutes). Set aside.

Make the white:

• In a mixing bowl, whisk together flour, starch, baking powder, salts.

• Slowly add plant milk and whisk into a smooth batter.

Cook the egg:

• Heat a non-stick skillet over medium heat and add a little oil.

• Pour the white mixture into the pan, spreading into a round egg shape.

• Cover with lid and cook on low-medium for about 3 minutes until the edges look set but not browned.

Add yolk:

• Once the white is mostly cooked, gently spoon the yolk mixture into the center of the white.

• Cover again and cook for another 1–2 minutes to heat through.

Serve:

• Carefully remove with a spatula.

• Serve on toast, breakfast sandwiches, or as a beautiful brunch plate.

Texture + Flavor Tips:

• The black salt (Kala Namak) brings that eggy sulfur flavor — don’t skip it.

• The pumpkin or sweet potato gives a creamy, rich yolk texture.

• If you want the yolk runnier: reduce cornstarch slightly.

Vegan Salmon Croquettes

Ingredients:

"Salmon" Base:

• 1 can (15 oz) chickpeas, drained and mashed

• 1 cup hearts of palm, drained and shredded (or use jackfruit)

• 1 tablespoon nori flakes (or crumbled roasted seaweed sheets)

• 1 tablespoon dill (fresh or dried)

• 1 tablespoon lemon juice

• 1 tablespoon vegan mayo or plant-based yogurt

• 1 tablespoon Dijon mustard

• 1 teaspoon Old Bay seasoning

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt (adjust to taste)

• 2 tablespoons nutritional yeast (optional, for umami boost)

Binder:

• 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)

• 1/2 cup breadcrumbs (panko or regular, gluten-free if needed)

For Frying:

• Oil for shallow frying

Instructions:

• Prepare flax egg:
  Mix ground flaxseed and water in a small bowl. Let sit for 5–10 minutes to thicken.

• Mix base:
  In a large bowl, mash chickpeas with a fork or potato masher. Stir in hearts of palm, nori flakes, dill, lemon juice, mayo, mustard, nutritional yeast, and seasonings.

• Add binder:
  Stir in the flax egg and breadcrumbs. Mix thoroughly. If mixture feels too wet, add extra breadcrumbs 1 tablespoon at a time until firm enough to shape.

• Shape croquettes:
  Form mixture into small patties or oval croquettes (about 2 tablespoons each).

• Chill (optional but helpful):
  Refrigerate for 20–30 minutes to help them firm up.

• Fry:
  Heat oil in a skillet over medium heat. Pan-fry croquettes for 3–4 minutes per side until golden brown and crispy.

• Serve:
  Serve hot with vegan tartar sauce, remoulade, or hot sauce & lemon wedges.

Flavor Tip:

• The nori + hearts of palm combo gives a light seafood flavor & flaky texture similar to salmon.

• You can substitute jackfruit if you want a slightly meatier flake.