These homemade vegan sausage tartines are brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site possible!
Want to hear a dirty little kitchen secret? I can’t remember the last time I made brunch.
If you’ve been around here for a while, you probably know why.
While I was lucky enough to find me a man who cooks, my husband, Charlie was maybe not-so lucky to find a girl who cooks all the time and slowly over years of dating pushed him out of the kitchen entirely.
This was not intentional, trust me. But the bright side is that somewhere along the way as he was losing custody in the night kitchen, he was unconsciously morphing into my new, favorite morning super hero: The Pancake Man.
The Pancake Man likes to start every Sunday with a stack of these. And though he often rounds out the plate with something we like to call a “breakfast salad” the whole experience, while delicious, doesn’t always leave me feeling light on my feet. Since, you see, The Pancake Man also moonlights as the Bacon, Egg and Sausage Man.
Before I met Charlie, I used to love having girls over for brunch on weekends. The spread was usually on the healthier side. But as I brainstormed ideas for an upcoming vegan brunch cooking class menu, I was completely stumped. Perhaps it was the lack of practice before noon on a weekend. Perhaps it was the Pancake, Bacon, Egg and Sausage Man’s influence over the past 5 years.
Without being able to see past my usual plate and outside the box, I decided to reinvent some of my better half’s favorites with plant-based options. The Minimalist Baker has this fantastic recipe for homemade breakfast sausage that I riffed on here. The base is tempeh which, when pulsed in a food processor with herbs and spices, comes to resemble the texture of ground meat. I used lots of sage, maple syrup and smoked paprika for a that perfect sweet and savory vibe.
To go with the “sausage” I added some cauliflower scrambled eggs. They look shockingly like the real thing, but in fact, are just boiled cauliflower smushed with a potato masher and livened up with some ground turmeric.
For a vehicle, I decided to serve this plant-based sausage party on Little Northern Bakehouse Seeds and Grains bread. and call them tartines. Because at brunch, we fancy. Little Northern Bakehouse is one of the few brands at the market that make gluten-free bread that is also egg-free. Their products are sourced from non-GMO and whole-food ingredients, and feature fiber-rich seeds and grains for a boost in nutrition. Many are also 100% plant-based and vegan, appealing to a wide-variety of diets and food preferences. Most importantly, they are certified as Glyphosate Residue Free by third-party testing so consumers don’t have to worry about this cancer-causing substance.
If you haven’t tried this loaf yet, get on it.
In the meantime, I’ll be waiting for my next opportunity when the Pancake Man is out of town to try this plant-based brunch out on my lady friends.
With health and hedonism,
Phoebe
Vegan Breakfast Sausage Tartines with Scrambled Cauliflower
Ingredients
For the sausage:
- 1 small shallot
- 1 garlic clove
- 8 fresh sage leaves or 1 teaspoon dried sage
- 8 ounces gluten-free tempeh
- 2 tablespoons gluten-free tamari it Worcestershire sauce
- 1 tablespoon olive oil plus more for cooking
- 2 teaspoons maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon allspice
For the cauliflower:
- 1 small head cauliflower cut into florets
- Sea salt
- 2 tablespoons vegan butter or olive oil
- 1/2 teaspoon turmeric
For the tartines:
- 4 slices Little Northern Bakehouse seeds & grains bread
- 1 cup baby arugula leaves
- 2 tablespoons thinly sliced chives
Instructions
- Preheat the oven to 425 degrees.
- Add the shallot, garlic clove and sage to a medium food processor and pulse until finely chopped. Add the tempeh, tamari, olive oil, maple syrup, smoked paprika, sea salt, red pepper flakes, and allspice and pulse until the texture resembles ground meat—you don’t want it to be a smooth dough, rather wet and crumbly. Transfer the bowl of the food processor to the fridge to chill for at least 20 minutes or covered overnight.
- Meanwhile, make the cauliflower. Bring a large pot of salted water to boil. Add the cauliflower florets and cook until fork tender, 10 minutes. Drain the cauliflower very well in a colander and transfer to a large mixing bowl. Add the vegan butter or olive oil and turmeric. Using a potato masher or fork mash the cauliflower until it is just fluffy crumbles. Season with salt to taste. You can also add more turmeric if you want the color to be more yellow.
- When ready to cook, line a 1/4 cup measuring cup with plastic wrap and fill with the tempeh mixture. Pack it down with your fingers until it’s a tight puck. Then gently remove and set on a baking sheet. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - you should have 4 "sausages."
- Set a large skillet over medium heat. Once hot, add a thin layer of oil. Add the patties (only as many as will comfortably fit in the pan). Cook for 3-4 minutes or until the underside is browned. Gently flip and cook on the other side for 3-4 minutes more or until the underside is browned.
- Remove to the baking sheet and arrange the toast on the other side. Transfer to the oven for about 5 minutes until the bread is warm and toasty. Alternatively, you can do individually in a toaster.
- To serve, top each piece of toast with a little arugula, cauliflower scramble, and 1 sausage patty. Garnish with chives and enjoy immediately.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!These homemade vegan sausage tartines are brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site possible!
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