My friend Aimee sent me this recipe for vegan sausage. It took me too long to get around to making it, but we had people over for brunch this morning and I decided now was the time to try it out. None of our brunch guests were vegan, but they all enjoyed this. Once you have all the spices out, it’s pretty easy to throw this together.

1/2 cup quinoa
1 cup water
2 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed sage
2 tsp rosemary
1 tsp thyme
1 tsp fennel seeds
1/2 tsp celery seeds
1 tsp black peppercorns
1/8 tsp salt
1 tsp paprika
2 pinches cayenne
1 Tbsp milled flaxseed
1/2 cup chickpea flour
1/4 cup oat or wheat bran
1/4 cup water
2 Tbsp Bragg’s liquid aminos

In a small saucepan over medium heat, combine the quinoa and water, let
boil for 10 minutes. Grind nutritional yeast through flaxseed in a spice
grinder. Combine spice mix with flour and oats, add to quinoa and stir.
Combine water and liquid aminos. Add liquid mixture to quinoa mixture
and mix well. Form mixture into 2″ balls and flatten slightly into
patties. Fry with a little oil until brown, about 3 minutes per side.