Feed Me Vegan Episode 12 – Pancake Breakfast

Mmmm, did somebody say pancake breakfast with seitan sausages? Yes! Join Chelsea and her dad as they make a delicious vegan pancake breakfast with smokey seitan sausages!  For more Feed Me Vegan videos, check them out here

Feed Me Vegan is a program of Animal Rights Coalition’s Vegan University. See below for links to their organization, recipes, and companies/products mentioned during the show! 


Smoky Maple Sausages from www.theppk.com
Potato Pancakes courtesy of Suzie V Homemaker

Smoky Maple Sausages
Serves 6

1/2 cup cooked pinto beans, rinsed and drained
1/2 cup vegetable broth
1/4 cup pure maple syrup
1 tablespoon olive oil
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
2 cloves garlic, grated (with a microplane, or very finely minced)
1 1/4 cups vital wheat gluten
2 tablespoons nutritional yeast
2 tablespoons chickpea flour
1 teaspoon dried thyme
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Several dashes fresh black pepper

Before mixing your ingredients, get your steaming apparatus ready, and bring water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. They’re really great sliced up and lightly sauteed, or grilled.

Potato Pancakes
makes 6-8 pancakes

4 large russet potatoes, coarsely grated
1/2 large onion, minced
1 egg replacer of choice (flax and VeganEgg both work well here)
1/2 c to cup of flour
salt and pepper to taste
Cooking oil

Place onions and potatoes in a bowl. Mix egg to instructions. Add to the onion/potato mixture and add salt and pepper. Stir in enough flour to make mixture quite stiff.

Heat enough oil in a frying pan or griddle to cover the bottom. Use a ladle or spoon to add batter to hot oil and smooth into a thick pancake shape. Flip after 3-5 minutes or when the first side is brown. Brown the other side and remove to a paper towel-lined plate.

Enjoy as we do with maple syrup and vegan butter, or you can use applesauce or sour cream or whatever you fancy!

This recipe is also easily modified to add other grated veggies such as carrots, peppers, etc. You can also add fresh herbs, if desired. Have fun with it! You can’t go wrong with potatoes+pancakes!

Alex Beane

Alex is a freelance writer who holds a BA in Professional and Creative Writing. She has a strong interest in veganism, holistic health, and emotional and physical wellbeing. When she isn’t reading and writing about health and wellness, Alex is trying new plant based recipes in the kitchen or can be found volunteering with a Minneapolis-based animal rights organization or local rabbit rescue. Find Alex on LinkedIn or view her writing portfolio.