Veggie Sausage Ground:

1 large head of cauliflower
16 oz white mushrooms
1 small yellow onion
1 cup walnuts (optional to soak them for 2+hrs for a softer texture)
3 tbsp tomato paste

Seasoning:
3 tbsp coconut aminos
1 1/4 tsp garlic granules
3 tbsp dried sage
1 1/2 tsp dried thyme
1/4 tsp ground nutmeg
2 tbsp ground fennel
1/23/4 tsp chili flakes
1/2 tsp black pepper
1 1/2 tsp salt or to your taste

* for NUT FREE version omit walnuts and add another 8oz of white button mushrooms more coarsely chopped than the first portion to keep some texture, or use sunflower or pumpkin seeds.

** for MUSHROOM FREE use equivalent in jackfruit and process in to smaller pieces.

Coarsely chop all vegetables in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)

Coarsely chop walnuts along with tomato paste until combined..

Add vegetables and mushrooms and continue to cook on mediumhigh until water begins to release (approx. 5 minutes) Increase heat to high.

Continue to mix until most of the water has cooked out add coconut aminos and seasoning. Continue to cook on high for another 510 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.

* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Add to your dish of choice.

Keeps well in the fridge for 35 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!

Breakfast Sausage:

2 cups Veggie Sausage Ground
2 tbsp psyllium husk POWDER ( or 3 tbsp whole psyllium husks)
2 tbsp arrowroot powder
2 tbsp chickpea flour
2 tsp dried sage
1 tsp fennel
1/2 tsp thyme
1/2 tsp garlic granules
salt to taste

Combine all ingredients in a bowl and mix well. Form into patties. Bake at 350 F for 20 minutes. Enjoy!