V, GF Sausage & Hash Browns
This is a greasy yet decadent breakfast. If you are restricting your oil consumption, you can try to bake the hash browns on a silicon sheet in the oven, but they will not be as crispy OR simply cut your potatoes into quarters & simply bake with paprika.
Vegan, Gluten-Free Tempeh Sausages and Hash Browns
Ingredients
Hashbrown
- 4 large Potatoes
- 2 tbsp Coconut oil
- Salt & Pepper
Sausages
- 1 package Plain Tempeh (200 g)
- 1 Red Onion
- 2 cloves of Garlic (heirloom)
- 2 tbsp Ground flax seeds
- 4 tbsp Filtered Water
- 1/4 cup Almond meal (or any flour of choice)
- 1 tbsp Vegan worchestershire sauce (optional)
Avocado sauce
- 2 Avocados
- 1 clove of Garlic
- 1 tbsp Lime juice
- a handful of Cilantro
- Salt and Pepper
For garnish
- 1 Tomato
- a handful of Cilantro
Instructions
-
Preheat oven to 350°F.
-
For the sauces, place all the ingredients in a food processor until fully blended. Alternatively, chop all by hand & mix together in a bowl. Form 6 sausage patties and place on a silicone baking sheet. Cook for 15 minutes, flip and return to oven for 10 minutes.
-
For the hash brown, use a cheese grater to grate the potatoes. Once all grated, try to drain as much water from the potatoes by squeezing handfuls over the sink. Heat up coconut oil in a pan and spread out grated potatoes over hot oil. Let cook for 10 minutes & flip on the other side, like a big pancake. If you only have a small pan, cook in small batches.
-
In a blender or using a bowl and potato masher, blend all ingredients for avocado sauce.
-
Slice tomatoes and layer sausages over large pieces of hash brown topped with tomato, avocado sauce & cilantro. Serve and enjoy!