Walnut Breakfast Sausage

Steps

1. 1

   Soak the walnuts in hot water for at least 2 hours, or soak them overnight in the refrigerator. Drain thoroughly before using.

   Start 2-hour timer
2. 2

   Place the drained walnuts, rolled oats, rinsed black beans, coconut oil, maple syrup, chopped onion, minced garlic, dried parsley, Italian seasoning, black pepper, fennel seeds, smoked paprika, red pepper flakes, salt, liquid vegan egg, and tapioca starch in a food processor.

3. 3

   Pulse the mixture in the food processor until it reaches a smooth texture.

4. 4

   Transfer the mixture to a bowl. Add the panko bread crumbs and stir until they are evenly incorporated and the mixture is well combined.

5. 5

   Form the mixture into patties and place them on a flat dish. Use parchment paper to help prevent the patties from sticking.

6. 6

   Refrigerate the patties for about 30–60 minutes so the coconut oil can firm up again.

   Start 1-hour timer
7. 7

   Heat a sauté pan over medium heat and cook the patties until both sides are browned.

8. 8

   If desired, place a slice of vegan cheddar cheese on each patty and allow it to melt.

9. 9

   Build the breakfast sandwiches with toasted sourdough muffins, the browned walnut sausage patties, crispy air-fried hash brown patties, vegan egg patties, and vegan chipotle mayo.

10. 10

    Serve and enjoy.