Some of my favorite things to do are to have magical late-night tea parties, over the top vegan sushi lunches, and super cozy Sunday brunches with the closest friends. If a brunch is in your near future, try these yummy sausages along with some hashbrowns, tofu scramble, and yummy coffee or teas.
Vegan Lima Bean Sausages
1 cup cooked baby lima beans
1 ½ cup hot vegetable broth
¾ tsp ground dried sage
½ tsp dried thyme leaves (or other dried herbs that you like)
1 ½ cup vegan bread crumbs
½ tsp salt
¼ tsp black pepper
Vegetable oil for frying
Extra salt, pepper, and sage to taste
Using a food processor or blender, blend lima beans to a coarse puree. Mix in vegetable broth and slowly mix in bread crumbs. When mixture has become a thick paste, add in the sage, thyme, pepper and salt. Set mixture aside.
On a large plate, spread out approximately ½ cup of cornmeal and dust with pepper, salt and ground sage. Set aside.
Using wet hands, begin making link shaped logs of the lima bean puree. One at a time, lightly roll on the plate of cornmeal to form a light breading. Set breaded sausages on a clean plate. Repeat until all of the puree has been formed into links. This will make approximately 10 links.
In a heavy skillet, add enough vegetable oil to generously coat the bottom. Using medium high heat, fry the links in batches of about 5 at a time. Watch them and turn them frequently until crispy brown on all sides, this will take about 4-5 min. Monitor constantly to make sure they do not burn. Once browned, remove from skillet and drain on a paper towel.
Let stand 5 min before serving. Enjoy!