I work in an elementary school and tomorrow is our first day back with staff (students start next Monday). Transitioning from my summer schedule back to my work schedule always throws me off a bit, so I am making one of my all time favorite breakfasts to make my mornings a bit easier.
These are filling, easy to grab in the morning, and a nice change from pastries. They take two steps to make, but are well worth the effort.
|Vegan Breakfast Sausage Biscuits|
Breakfast Sausage Ingredients:
1 tbsp vegetable oil
12 oz textured vegetable protein (I like Boca crumbles or Yves)
1/2 cup vegetable broth
1 tbsp maple syrup
2 tbsp nutritional yeast
1 1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp dried sage
1/2 tsp dried thyme
1/4 tsp nutmeg
3 cups flour
1 1/2 tbsp baking powder
1 1/2 tsp salt
1/2 cup vegan cheddar shreds (I like Daiya)
1 cup water
1/3 cup + 2 tbsp vegetable oil
1 1/2 tbsp maple syrup
Breakfast Sausage Directions:
Heat the oil over medium-low heat in a non-stick frying pan, and add the veggie crumbles (textured vegetable protein) to it. Pour the vegetable broth over the crumbles and add the maple syrup. Next, add all the spices and stir to combine (garlic powder, cayenne, sage, thyme, and nutmeg). Let the mixture cook over low heat until the moisture has evaporated. You don’t want it to be completely dried out, but you don’t want it to be too runny, either. Set this aside to cool down a bit while you make the biscuit dough.
Preheat your oven to 450 degrees. Spray two cookie sheets with cooking spray.
Combine the flour, baking powder, and salt in a mixing bowl and whisk to combine. Add the cheddar shreds and toss to coat the shreds and distribute them throughout the flour. Then pour in the water, oil and syrup. Mix until it pulls together into a dough. Knead this dough a few times (20-25). You may need to add more flour if it is sticking.
Put the dough out on a floured surface. You want to roll it out into a large rectangle about the size of a legal sheet of paper. Then pour the crumble mixture onto the middle of the dough and spread it out evenly. Fold all four of the sides of the dough over onto itself to seal in the TVP mixture. You should have a long and narrow rectangle now. Roll the dough out again to the larger rectangle shape. Be careful not to make holes, but if you do just patch them with some dough. Cut the rectangle into 18 smaller rectangles and put them on the two cookie sheets.
Bake in your pre-heated oven for 12 minutes.
For 18 breakfast biscuits. Nutritional information from caloriecount.about.com
Serving Size 70 g
Amount Per Serving
Based on a 2000 calorie diet
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