Plant-Based Sausage Bagels

Meet Origine Tastemaker: Branden

Hey there! I’m a 28 year old plant-based food blogger passionate about creating and sharing meals and treats that can encourage people to learn about intuitive eating. If I’m not in the kitchen, you can find me hiking around Oregon with my lady and our two dogs, playing piano, playing guitar, or riding BMX. 



Tofu Scramble

  • 1 Tablespoon of Avocado Oil

  • 1 Red Onion (diced)

  • 7oz of Extra Firm Tofu

  • 5 Cloves of Garlic (minced)

  • 1 Red Bell Pepper (diced)

  • 1 Teaspoon of Paprika

  • 1 Teaspoon of Salt

  • 1 Teaspoon of Black Pepper

Lemon Cashew Sauce

  • 1 Cup of Raw Cashews

  • 1 and 1/2 Cup of Oat Milk

  • 1 Squeezed Lemon (about 2 tablespoons of lemon juice)

  • 1/3 Cup of Nutritional Yeast

  • 1 Teaspoon of Pepper

  • 1 Teaspoon of Salt

Breakfast Sausages

  • 2 Plant-Based Breakfast Patties 

  • 1 Teaspoon of Avocado Oil 


Directions 

1. Heat a large saucepan on medium heat with the avocado oil, then drop down the diced red onion. Get your hands dirty and scramble in the tofu.

2. Add in the turmeric, paprika, salt, and pepper - stir and let it all simmer for up to 7 minutes. 

3. Add the diced red bell pepper and minced garlic, stir, and let it simmer one last time for 5 minutes. 

4. Boil cashews in 3 cups of water for 15 minutes, or you can soak them in a mason jar with water overnight. 

5. Add all ingredients to a high speed blender and pulse until creamy.

6. Heat up saucepan on medium heat, add avocado oil, then drop down the breakfast patties and cook on each side for around 4 minutes.

7. Assemble on a freshly toasted bagel with your fav toppings and ENJOY!


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