Vegan and gluten-free sausage biscuits

Posted by on Jan 4, 2014 in Recipes | 0 comments

I love watching cooking shows. Absolutely love them. I could sit and watch them all day and night! Why? Because I have never been a great cook and I have a huge amount to learn. I lap up information from them about new techniques, tools, ingredients and what can be done with them. And I get inspired.  

My partner and I were watching a cooking show that highlights Southern U.S. cuisine when we saw tiny sausage and biscuit appetizers being served to a hungry crowd and we both wanted some. Vegan, gluten-free ones of course. The next morning I whipped some up for breakfast. 

This sausage recipe uses textured soy protein and Italian spices to give it a traditional “meaty” texture and taste.  The biscuits are literally the easiest things in the world to make and take just minutes to pull together. They are perfect for a Sunday brunch! In fact, if I wasn’t cleansing this week, this is what I’d be having. 

Breakfast Sausage
Yields 8
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Total Time
50 min
Total Time
50 min
  1. 1 cup of dry textured vegetable protein
  2. 2 cups vegetable broth
  3. 1 small onion, diced
  4. 2 cloves garlic, chopped
  5. ¼ - ½ cup soy powder (better if you use less) or a gluten-free flour
  6. 1/3 cup flax seeds
  7. 1 cup water
  8. 1½ tsps fennel seeds, crushed
  9. 1½ tsps thyme
  10. 1 tsp rosemary, crushed
  11. 1 tsp sage
  12. ½ - 1 tsp salt, to taste (it will vary, depending on how salty your broth is)
  13. Freshly ground black pepper (to taste)
  14. Extra virgin olive oil for sautéing
  1. Heat oven to 350 degrees and prepare a baking tray with parchment paper.
  2. Heat vegetable broth in a small saucepan and then pour hot broth over textured vegetable protein in a medium bowl.
  3. Heat 1 tsp of extra virgin olive oil in a pan and sauté onion for about 5 minutes on medium-low heat until soft.
  4. Add garlic and sauté for about 30 seconds more until the garlic becomes fragrant.
  5. When the TVP has rehydrated, drain excess liquid and return to the bowl. You’ll really want to squeeze as much liquid out as possible.
  6. Make some "flax eggs" by blending 1/3 of a cup of whole flax seeds with 1 cup of water. I find it works best with a hand blender, but any blender will do the trick. You may just have to scrape the sides down a few times. After a minute or so, the mixture will thicken and become gelatinous.
  7. Add 2 tbsps of the flax eggs, onion, ¼ cup soya powder and spices to the bowl with your drained TVP and stir to combine.
  8. The mixture should hold together well at this point, but not be too firm. If necessary, add more flax eggs a tsp at a time and soy powder a tbsp at a time until the mixture holds together well. The less soy powder you use, the better the mouth feel, so be careful not to use too much!
  9. Scoop about 2 tbsps at a time onto parchment paper and shape into rounds. I used a medium cookie scoop, which worked perfectly.
  10. Cook on the top shelf of your oven for 15 minutes.
  11. Gently flip the sausages and cook for another 15-20 minutes until golden brown.
  12. The sausages may feel a bit delicate at this stage, but they will firm up further as they cool.
Vegan Sweet and Simple
These sausages can be eaten right away, refrigerated for up to 5 days, or frozen for a month (perhaps more).  They can be reheated either on the stove or in a microwave.

Now, onto the biscuits…

Vegan, Gluten-Free Biscuits
Yields 10
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  1. 2 cups gluten-free all-purpose flour
  2. ¼ cup arrowroot powder
  3. 1 tsp xanthan gum
  4. 3 tsps baking powder
  5. ½ tsp salt
  6. ¼ cup earth balance or other vegan margarine or oil
  7. 1 tsp apple cider vinegar
  8. 1 cup almond milk
  1. Heat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Sift dry ingredients together in a mixing bowl.
  3. Add butter in small chunks and work into the flour mixture with your hands until it becomes crumbly.
  4. Add apple cider vinegar and almond milk and stir with a spatula until just combined.
  5. Scoop onto parchment paper using a large cookie scoop or spoon and shape with your hands.
  6. Bake on the middle rack of your oven for 15-20 minutes, until golden brown and a toothpick inserted into the biscuit comes out clean.
Vegan Sweet and Simple
I put my biscuits together with a bit of Daiya provolone cheese. So good! Of course, both the sausage and biscuits are great on their own too or with any other number of things!



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