Name: Sunflower Sausage
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Ingredients: ¼ cup (25 g) chopped sun-dried tomatoes (if hard, rehydrated in water until softened; oil-packed also works); ½ medium yellow onion, chopped; 2 cups (280 g) raw hulled sunflower seeds; Salt and black pepper to taste; 1 garlic clove, minced; ½ teaspoon paprika; 1 teaspoon dried sage; ½ teaspoon cumin; 1 teaspoon fennel seeds; 1 teaspoon liquid smoke; 3 to 4 teaspoons extra virgin olive oil, divided; 2 tablespoons liquid aminos (or tamari or soy sauce); 1½ teaspoons maple syrup

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

These sausage crumbles are part of many recipes in this book, and for good reason—they taste far better than I ever remember actual sausage tasting, plus they’re way better for everyone involved (you, animals, and the Earth). Another advantage: you have the choice of cooking it or eating it straight from the food processor. Both ways are terrific! You could easily make this with walnuts or pecans, but I think the mellow flavor of sunflower seeds serves as a great base.