Sunflower Sausage

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.