Cherry Sage Sausage Two Ways

Oh, Vegan Brunch! I love your sausages. And since I’ve figured out how to make them not so darn tough (secret: lower the vital wheat gluten to 3/4 of a cup) I’ll be making them all the time. ALL THE TIME. Sausagefest! (Someone is going to come here googling “sausagefest” and not like what they find).

So, I made the Cherry Sage Sausages the first time with Chickpea gravy (Appetite for Reduction), and they were pretty good. I think that sausage needs a little doctoring, because it was on the bland side. However, the next day, it tasted fantastic.

Then, I decided to try it with some spinach, onion, garlic and mushrooms over sliced polenta. So, so good. My husband smothered this in red pepper flakes, and announced it delicious.

This also makes a really pretty presentation, and polenta is so cheap, good for you, and low in fat and calories–it’s like the perfect food! I think if you had a little vegan¬†parmesan it would go perfect on this. Also, easy. SO EASY.

 

 

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