vegan, serves one
1 vegan sausage patty
top with during cooking:
dash chipotle powder
dash fine black pepper
dash seasoned salt
rub of veggie or coconut oil
Kale saute:
2 cups kale, torn
1/2 tsp truffle infused or coconut oil
1 tsp coconut oil
dash fine pepper
2 Tbsp raw pepitas (pumpkin seeds)
a few dashes seasoned salt
1/2 shallot, thinly sliced
Jalapeno Mayo:
1 1/2 Tbsp Vegenaise (vegan mayo)
1/2 tsp dried jalapeno
dash chipotle powder
dash seasoned salt
1 Tbsp sweet green juice for color/thinning (or use citrus juice)
sliced avocado, lemon juice rubbed (2-4 slices)
1 English Muffin, toasted
1. Add a drizzle of oil to a saute pan. Turn heat to high. Add in the chopped shallot. Cook for about one minute – until shallot starts to brown. Pour shallot and oil into small bowl, set aside.
2. Keep heat on high and lay your vegan sausage patty in the pan. I use the kind that comes in tube and you can press out into whatever thicknes, size you’d like. Cooks super fast. Well seasoned, but I add a few extra spices. While cooking, add spices to both sides of patty. Add a drizzle of oil if desired. The patties are naturally fat free, but I add a splash of oil to saute. Cook 1-2 minutes on each side – until edges brown. Remove hot patty and set aside.
3. Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks.steams for about one minute. You just want to wilt the kale and infuse it with some flavor. Turn off heat and transfer wilted kale to shallot bowl. Toss the shallot with the kale and pepitas.
4. Mix together the vegan jalapeno mayo.
5. Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!