These Veggie Walnut Sausage Patties are crispy on the outside, tender on the inside, and the perfect ‘meaty’ texture from a mix of sautéed onions, mushrooms, sunflower seeds and Diamond of California walnuts. Serve with your favorite accompaniments for the perfect savory breakfast board!
Ingredients
- 1 cup raw Diamond of California walnut pieces
- ½ cup raw sunflower seeds
- 4 oz fried tofu cut into small cubes, can sub baked tofu
- ¼ cup olive oil divided
- 1 cup onion chopped fine (~1 onion)
- 10 oz mushrooms chopped fine
- ½ tsp salt
- 2 tbsp coconut oil
- 1 tbsp paprika
- 1 tsp fennel seeds
- ½ tsp ground sage
- ½ tsp whole dried rosemary
- 2 tbsp maple syrup
- 2 ea large eggs beaten
- 2 tbsp olive oil
Instructions
- Add walnuts, sunflower seeds and tofu to a food processor. Pulse until mixture pieces are mostly medium-fine cut. Set aside.
- Add 2 tbsp olive oil to medium saucepan. Add onions and sauté on medium heat until onions are clear. Add mushrooms and continue to sauté mixture until mostly dry and starts to brown (8-12 minutes.)
- Stir in walnut/sunflower mixture and continue to sauté for another 2-3 minutes, adding an additional 1 tablespoon olive oil if mixture begins to stick to the pan. Remove mixture and set aside in a mixing bowl.
- To the same pan, add coconut oil, paprika, fennel seeds, ground sage, rosemary and heat on low until mixture begins to froth. Add coconut oil/cooked spices to the nut mixture and stir to combine. Allow to cool completely.
- Once completely cooled, add maple syrup and eggs and mix well.
- Form mixture into 2 ½” diameter patties approximately ½”- ¾” thick.
- Heat remaining two tablespoons of olive oil in cast iron or non-stick skillet on medium-low to low. Cook patties until well browned and crispy on both sides.
- Optional: Serve meatless walnut 'sausage' patties with sliced cucumbers, tomatoes, red onion, avocado, cornichons, and toast for a savory breakfast board.
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