I remember reading in a post by Sarah from My New Roots explaining how some oils have a low smoke point such as olive oil and shouldn't be used for cooking. She recommends ghee (which is clarified butter) but there is a vegan option! Rice Bran Oil, it has a very high smoke point and is perfect for stir frying. I was like alright I'll try it, it has a nice nutty flavour and you just feel confident that you're not somehow tarnishing the little molecules in the oil.
I have been dreaming lately about vegan breakfast sausage. This recipe has soy in it but it has the two types of soy that I feel good about eating: tempeh and miso. Both are fermented so it digests easier. Miso gives these patties a wonderfully rich flavour, the liquid smoke is optional but makes it so good and well, smokey! :) I loved those big greasy breakfasts before going "Sketch-free", these patties are just as good and healthy too!
|On top of ol' smoookey|
1 block of tempeh (250 g)
1/3 cup water
1 tbsp rice bran oil (or other oil of choice)
3 tbsp Gluten-free flour blend (brown rice, GF oat and buckwheat)
1 tbsp miso paste
1 clove garlic, minced
1/4 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried basil
Salt and pepper to taste
1/4 tsp apple cider vinegar
1/4 tsp liquid smoke (optional)
Steam/boil tempeh until cooked through. Mash well with fork until small crumbles form, mix with remaining ingredients. Form into patties and fry in frying pan with 1 tbsp rice bran oil (or oil of choice, stay away from olive oil though because they may burn). Cook on both sides until browned and cooked through. Makes about 8 patties.