Illuminating the Connection Between the Creative, Culinary & Healing Arts

Chanterelle & Walnut, Breakfast Maple Veggie Sausage

Chanterelle & Walnut, Breakfast Maple Veggie Sausage

Chanterelle & Walnut, Breakfast Maple Veggie Sausage 

Makes: About 20

Note: Gluten Free, Vegetarian/Vegan Variations

Original recipe by: Kelsey Crawford, CN

This recipe was inspired by the desire to make a plant-based breakfast sausage that was also gluten free. One that had a classic maple syrup & black pepper quality to it!


Dry Ingredients

1 cup of gluten free oats

1 cup of walnuts

¼ cup of nutritional yeast

1 ½ teaspoons of dried oregano

1 ½ teaspoon fresh ground black pepper

2 teaspoons of sea salt


Wet Ingredients

3 lbs. of chanterelle mushroom (sub Portobello mushroom if not in season or available)

2 cups of fresh grated zucchini

3 eggs (or flax eggs- directions below)

4 large cloves of garlic minced

1 medium onion small chopped

½ cup of fresh minced Italian parsley

1 tablespoon fresh minced sage

1 tablespoon fresh minced rosemary

¼ cup of maple syrup


Preheat oven to 350 degrees

In a food processor, chop mushroom, walnut, black pepper, and fresh herbs.

Remove mix from food processor into a large bowl and with a mixing spoon, stir in GF oats, zucchini, nutritional yeast, garlic, salt, onions, and maple syrup.

To make an additional, egg-free batch, remove a portion of this mix into a separate bowl.

To make one flax egg, mix 3 tablespoons of filtered water with 1 tablespoon of flax meal and then set in the fridge for 15 minutes.

Add eggs to one bowl and flax eggs to another, and use separate spoons for mixing stirring (only if making both versions at the same time).

Roll into golf ball size and place on a greased or parchment lined cookie sheet. Flatten each one with a fork, dust each one with freshly ground black pepper, and bake for 15 minutes. Remove from oven and check, if under baked, continue to bake another 10 minutes.

Option to brush the veggie sausages with a light glaze of maple syrup and dusting of pepper again.

Western Nutritional Information: Chanterelles are a good source of vitamins and minerals such as b1, b6, b12, fiber, potassium, zinc, copper and selenium. Zucchini is 95% water. It’s a low glycemic food that will provide a steady source of glucose to your system. Maple sugar may be higher in sugar, but it is also high in minerals such as calcium, potassium, iron, zinc, and manganese. Manganese plays a key role in energy production and antioxidant defense, and is necessary for normal brain and nerve function. 43/calories per serving, 4g carbs, 10g fiber, 4g sugar, 3g protein, total fat 2g.

Traditional Chinese Medicine (Energetics) Nutritional Information: Zucchini is cool and sweet. It tonifies Yin, counteracts Heat, and removes toxins. Oats are warm and sweet, tonify Qi (energy) and Blood. Walnuts are also warm and sweet. They tonify Yang, Qi, and Jing, counteract Cold and resolve Phlegm. Chanterelles are neutral and sweet. They resolve Phlegm and counteract Heat.



Photos: Unsplash, attribution not required. 

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