This one is a unique one, but I was pleasantly surprised. It’s quite a tasty combination of veggies and vegan sausage, and is served well with a bit of balsamic glaze.
- 1 package shredded brussels sprouts
- 2 white potatoes
- 1 sweet potato
- 2 TBsp garlic
- 1 package of vegan apple sage sausage by Field Roast
- 1/3 cup soy sauce
- 1 package chives
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1 tsp oregano
- 1/3 cup pumpkin seeds
- 1 cup almond milk
- 2 cups flour
First peel, dice, and boil the potatoes. And in a large food processor pulverize the sausage in to small pieces.
In a large bowl combine the brussels sprouts, potatoes, sausage, chives, pumpkin seeds, and soy sauce. Then stir in the spices: thyme, rosemary, sage, and oregano. Once stirred together add the flour and almond milk.
Next form large patties with the mixture, and spread out on a oiled cookie sheet. Bake at 450 for 10 minutes. Take out of the oven, drizzle some truffle olive oil on top, then flip and bake another 8 minutes.
Honestly the spices with this are so good it doesn’t need any toppings, though I liked the balsamic glaze, or served with a side of spinach and mushrooms as seen in the featured image.