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Recipe Thu Apr 02 2009

Sausage Egg Muffin Gone Vegan

Tofu and Seitan Patties on an English Muffin
I'm enticed by the classic images of sausage and egg English muffin sandwiches. I see them on fast food billboards and in the glass cases of a certain ubiquitous coffee shop chain. I think of a soft, tender egg patty and a savory, spicy sausage. But I don't eat them. Instead, I channel the temptation into inspiration to make vegan versions - a tender tofu scramble patty and a spicy chorizo-style seitan patty, with soft avocado and hummus spread inside a toasted English muffin.

Dan from Upton's Naturals, which makes sausage and chorizo-style seitan, had emailed me instructions on how to form their seitan into patties. Grind the seitan in a meat grinder, food processor, or blender, he told me, and then mix in an egg-replacer or a mixture of cornstarch and water, plus oil, a must. "If you wanted to get really fancy you could also try xanthan gum." I went to work with my food processor, Upton's nicely spiced chorizo-style seitan, olive oil, and cornstarch and water. The seitan patties were slightly fragile, but still held together quite well after forming them with my hands. Make the tofu patties using a tofu scram recipe (recipe halfway down), increasing the amount of sauce or reducing the amount of tofu, if needed, to help the tofu stick together into patties. Heat both types of patties on a hot, oiled griddle or pan until toasty on both sides. A few minutes before they are done, toast the English muffins on your griddle or in your toaster.

Coat the bread with something smooth and creamy such as hummus and avocado. Stack on a tofu and seitan patty, perhaps with a little lettuce or soft greens. You might also enjoy shredding nacho sauce or cheddar flavored Teese on the patties when the patties are nearly done, and mixing sunflower and sesame seeds - or a sauté of the likes of garlic, jalapeño and mushrooms - into your scram. Also try substituting a flakey vegan biscuit for the English muffin, as in the vegan sausagey biscuits from Melt in Cincinnati.


David / April 3, 2009 12:54 AM

Oh, man, this looks delicious!

Illinois Master Gardener / April 3, 2009 8:07 AM

When will you be using your culinary skills to cook in my kitchen?

You make it sound so easy to whip up these amazing menus! I do know how much expertise must be allocated to these endeavors!

I am looking forward to preparing a vegan breakkfast tomorrow!

BTW, we here in the suburbs are notoriously lacking in veg/vegan restaurants. Any thoughts of opening a restaurant catering to that clientele?

Our Whole Foods Stores present us with amazing options should we want to purchase and eat in their little cafes on the side of their grocery stores!

Natalie / April 3, 2009 11:55 AM

I looooove Upton's Naturals meat substitutes! The chorizo is a staple around my house, completely delicious!

jeannette / April 4, 2009 11:00 AM

Thanks for sharing this recipe. I really need to make this and SOON!

Cassie / April 8, 2009 9:58 PM

Wow-this looks so amazing. Thanks for the great write up. I can't wait to try this. Wheat allergy be damned!

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Beer Mon Apr 28 2014

Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
Read this feature »



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