Recipe: Steel-Cut Oat Sausage Crumbles (no meat)
Tips and TricksSTEEL-CUT OAT SAUSAGE CRUMBLES
Gluten-free, soy-free, oil-free
"This is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas. The spices give it a traditional Italian sausage flavor. The oats give it a chewy texture and the spices even turn the oats the color of sausage. It's at home on a pizza or sprinkled over biscuits and gravy."
1 cup (237ml) water
1/2 cup (40g) steel-cut oats
2 teaspoon rubbed sage
2 teaspoon marjoram
1 1/2 teaspoon granulated garlic
1 teaspoon basil
1 teaspoon fennel seeds
1 teaspoon thyme
1 teaspoon oregano
1/4 to 1/2 teaspoon salt, or more, to taste
1/4 teaspoon cayenne, or to taste
1/4 to 1/8 teaspoon black pepper
1/4 teaspoon ground rosemary or 1/2 teaspoon regular
Preheat oven to 350 degrees F and cover a baking sheet with parchment paper.
In a saucepan add the water and oats, bring to a boil then turn the heat to low and cook for 10 minutes covered. Mix all the other ingredients in a bowl and set aside.
Cook uncovered for 5 minutes while stirring to help get some of the moisture out. Remove from heat and add in the spice mixture and mix well.
Spoon the oat mixture onto the parchment paper and try to distribute it as close to evenly as possible. Then tear a second piece of parchment paper and put on top an flatten the mixture as much as possible.
Bake for 10 minutes, then pull out and cut lines into the sausage with a spatula. You aren't trying to move it, just to make more places for steam to escape.
Bake for 5 more minutes. This time scrape and break up the sausage into crumbles with the spatula.
Bake 5 more minutes and it should be easy to crumble. You can sprinkle on pizza and you can even freeze the leftovers for another time!
Makes about 2 to 3 cups
Per 1/4 cup serving: Calories 42.5, protein 1.8 g, total fat 0.8 g, carbohydrates 7.3 g, sodium 145.3 mg, fiber 1.3 g
Source: OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes from the Humble, Heart-Healthy Grain by Kathy Hester. (Page Street Publishing; September 2014; $19.99/Trade Paperback; ISBN-13; 978-1624140747).
Gluten-free, soy-free, oil-free
"This is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas. The spices give it a traditional Italian sausage flavor. The oats give it a chewy texture and the spices even turn the oats the color of sausage. It's at home on a pizza or sprinkled over biscuits and gravy."
1 cup (237ml) water
1/2 cup (40g) steel-cut oats
2 teaspoon rubbed sage
2 teaspoon marjoram
1 1/2 teaspoon granulated garlic
1 teaspoon basil
1 teaspoon fennel seeds
1 teaspoon thyme
1 teaspoon oregano
1/4 to 1/2 teaspoon salt, or more, to taste
1/4 teaspoon cayenne, or to taste
1/4 to 1/8 teaspoon black pepper
1/4 teaspoon ground rosemary or 1/2 teaspoon regular
Preheat oven to 350 degrees F and cover a baking sheet with parchment paper.
In a saucepan add the water and oats, bring to a boil then turn the heat to low and cook for 10 minutes covered. Mix all the other ingredients in a bowl and set aside.
Cook uncovered for 5 minutes while stirring to help get some of the moisture out. Remove from heat and add in the spice mixture and mix well.
Spoon the oat mixture onto the parchment paper and try to distribute it as close to evenly as possible. Then tear a second piece of parchment paper and put on top an flatten the mixture as much as possible.
Bake for 10 minutes, then pull out and cut lines into the sausage with a spatula. You aren't trying to move it, just to make more places for steam to escape.
Bake for 5 more minutes. This time scrape and break up the sausage into crumbles with the spatula.
Bake 5 more minutes and it should be easy to crumble. You can sprinkle on pizza and you can even freeze the leftovers for another time!
Makes about 2 to 3 cups
Per 1/4 cup serving: Calories 42.5, protein 1.8 g, total fat 0.8 g, carbohydrates 7.3 g, sodium 145.3 mg, fiber 1.3 g
Source: OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes from the Humble, Heart-Healthy Grain by Kathy Hester. (Page Street Publishing; September 2014; $19.99/Trade Paperback; ISBN-13; 978-1624140747).
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!