Savory Sausages with Gravy and Potatoes

Sausages:

I cup cooked brown rice
1 Cup TVP cooked with all spices and stock
1 Cup water or stock
1 tsp red pepper flakes
1 tsp crushed rosemary
2 tsp cumin
2-3 tbsp savory
1 tsp thyme
1 tsp parsley
1 1/2 tsp salt
1 tsp sugar
1 tbsp minced garlic
1/4 tsp nutmeg

1/2 cup rolled oats
1 tsp onion powder


Flax eggs:
1/4 Cup ground flax seed
1?4 cup boiled water
OR
1 egg

1 tbsp margerine

Cook TVP with veg stock and spices. Set aside.

Pulse the oats until broken up ( about 10 times) times in food processor then add cooked rice. Pulse for 5 or 6 and then add all other ingredients. Pulse for another 10.
With floured hands make into patties or sausage links. Bake in a 400 degree oven on a baking sheet with parchment paper. I don't know how long I had them in for but they were hard on the outside and not mushy on the inside. 30 minutes maybe?

Makes 10 sausages links.

Serve with potatoes and mushroom gravy*


Mushroom gravy:

1 lb mushrooms
4 stalks celery
1/2 onion
1 1/2 cups vegetable broth
worchestershire sauce
salt to taste

Saute veggies on a pan until soft. Dump into food processor and process till smooth. Add broth and process more. Add back onto the pan and simmer. You can add cornstarch if you want it thicker.
I was pleasantly surprised how this one turned out! Meat and Potatoes baby!!

Asian Chickpea Wasabi Green Salad

Mixed Greens for 4-6 people
1 Carrot shredded
1 Cup Broccoli
1/2 Cup slivered toasted almonds
1 Can Chickpeas rinsed and drained
3 TBSP soy sauce
 1/2 tsp wasabi (or more to taste)
1 tsp sugar

Dressing:
1 Tbsp tahini
5 tbsp olive oil
1 tsp sesame oil
2 tsp rice vinegar
1 tbsp garlic minced
1 tsp mustard powder
sugar or agave syrup to taste

Shred carrot in food processor or with a grater. Set aside.
Saute chickpeas with wasabi, soy sauce and sugar over medium heat. Reduce heat to minimum to keep warm.
Blanch broccoli. Set aside in fridge

Dressing: In a jar combine all ingredients and shake till mixed.

Assemble the salad starting with the greens on the bottom. Next place brocolli over lettuce.
Next pile chickpeas in the middle, top with the shredded carrot, sprinkle almonds on top and drizzle with dressing all over! Yum