Veggie Pecan "Sausage" Patties
2 tablespoons flax meal
1 1/2 cups raw pecans
1 teaspoon fresh minced rosemary
2 tablespoons olive oil
8 ounce package organic tempeh, cut into 2 inch cubes
1 tablespoon maple syrup
1 tablespoon low-sodium Tamari (sub soy sauce)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sea salt
Place flax meal in a bowl with 6 tablespoons water. Set aside.
Heat oven to 350 degrees F. Add rosemary and pecans to a baking sheet and bake for 10 minutes or until fragrant and slightly darker in color. Remove and set aside to cool.
Heat a skillet to medium-high heat and add olive oil. When oil is shimmering, add tempeh. Allow to sear without stirring, for 2-3 minutes. Turn cubes to brown another edges. When most sides are browned, add maple syrup and tamari. Stir to coat, then turn off heat and set pan aside to cool.
When tempeh has cooled for 20 minutes, place in a food processor with pecans + rosemary, flax meal "eggs" and remaining ingredients. Pulse until ingredients are incorporated but not pureed.
Turn mixture into a bowl, cover and refrigerate at least 1 hour. Remove from fridge and keeping fingers wet with lukewarm water, form 3 inch balls.
Heat a cast-iron or non-stick skillet to medium heat. As you place balls of dough onto the skillet, smash gently with the back of a wooden spoon or spatula to 1/2" thickness. Cook for 3-4 minutes until bottom is golden-brown, then flip and do the same for the other side. Serve immediately or refrigerate and re-heat in an oven for 10 minutes at 250.
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