Delicious Cracked Wheat Sausage Rollies

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Rollies are a multi-faceted addition to your vegan repertoire. They go well as a side dish to rice, sweet potatoes, yams, potatoes, and if you have a taste for the exotic, plantains.
But they also make a great addition to pasta, you can also threw them into a full skillet of scrambled tofu or put them into a sandwich! Be creative with rollies, they'll go a long mile in your kitchen!
1 cup cracked wheat, soaked overnight and then boiled the next day about 10 minutes in a little bit of water or until soft
1 cup wheat germ
3/4 cup all purpose flour
3/4 cup potato flakes
4 Tbsp. cornstarch
Salt to taste
2- 1/2 Tbsp. onion powder (1 tsp. if you're not a huge onion lover)
1 tsp. garlic powder (1/2 tsp. if you love a more subtle taste)
2 tbsp. sweet paprika powder (you can also use smoked paprika when you feel like giving your rollies a different taste)
1/2 tsp. Italian Seasoning
1/4 tsp. dried sweet basil
1 Roma or plum tomato, seeded and chopped

In the blender process the tomato with very little water till smooth. Scrap into a bowl, add all the rest of the ingredients. Mix into a dough that is not too runny. With your hands, form little cylinders, flattening them up a little bit if you like. Cook in a skillet barely "painted" with olive oil till golden brown on all sides. This recipe yields quite a bit of little sausages rollies, so you can freeze some of the dough overnight if you like to prepare more for another meal.

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Tasty Herbed Oats Patties

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1 cup quick oats
1/2 cup potato flakes
1/2 cup bread crumbs
2 Tbsp. nutritional yeast (not baking yeast but a special yeast that is sold in health food stores and specialty stores)
1 tomato
1/2 cup sweet pepper, seeded and chopped
1 celery stalk
1 medium red onion, peeled and sliced
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. garlic powder
3 level Tbsp. cornstarch
1 tsp. Italian Seasoning or 1/4 tsp. each sage, oregano, sweet basil powders

In a bowl, put quick oats with 1/2 cup water, to soften. While this is taking place, in a blender, put the tomato, the celery stalk, the onion with 1/4 cup water and process till smooth. Scrape into same bowl as oats. Add the rest of the ingredients and mix well. Form patties. Cook patties in a skillet with just a little bit of olive oil till golden brown on both sides.

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Homemade Vegan Skillet Sausages

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These are relatively easy to make and they are absolutely delicious!
They are also economical and nutritious. We had them with tortillas,
but you can have them with anything you want, as a side dish for mashed
potatoes or baked yams, for rice, and you can even toss them into pasta when you are ready to serve it!

1 cup cracked wheat, cooked to the consistency of rice, reserve water
1/2 cup wheat germ
2 tbsp. onion powder
1 tsp. garlic powder
1 tsp. sage powder
1/4 tsp. oregano powder
3 Tbsp. sweet paprika powder
Salt to taste
4 Tbsp. bread crumbs, seasoned to taste
3 Tbsp. cornstarch
2 Tbsp. all purpose flour
Water reserved from the cooking of the wheat

In a bowl, mix all ingredients, adding only enough water to form a dough. If you find it is too runny, add a little bit more cornstarch. Form sausages by dropping a tablesppon of the dough into your hand and working it into the shape of a small sausage.
Cook in a skillet barely "painted" with olive oil.

Mixture yields more than 1 dozen sausages, depending upon the size you make them.
You can also make these sausages flat in the form of sausage patties if that is the way you prefer them. Wonderful for a hearty breakfast, for lunch, for any easy meal!

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Gone In A Hurry Bread Pudding

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This one doesn't last for long at our home and it won't at yours either! It is easy to make and you can use up all your old bread, which is a bonus! I shared another bread pudding before but this recipe is slightly different and just as yummy!

1 whole wheat bread (could be leftover stale bread)
2 cups soy milk or a little more
3/4 cup brown sugar or more if so desired
1/2 tsp. salt
1/2 cup raisins
1/2 cup sliced almonds
1/4 cup pitted date pieces
10 or 12 prunes, pitted

In a bowl, shred the bread, pour the milk on it and let it soak through. If you need a bit more to thoroughly soak the bread, add it cautiously, you don't want it to be too runny. Add the rest of the ingredients, except the prunes, forming a dough that is not too loose. Taste for sugar. If you would like to, add more. Mix thoroughly.
Put mixture in a baking dish and bake at 350ยบ F for 40 minutes. Meanwhile, prepare the syrup.
In a small saucepan, put the prunes, cover them with water and add 3 to 4 tablespoons of brown sugar and cook over a medium heat until you have a light syrup. When the bread pudding is done, pour the syrup on top while still in the baking dish and let it soak into the pudding.

Serves 4

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Death in the Kitchen
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