1/2 cup pecan halves, lightly toasted (you can do this one of several ways, but a 400° convection oven works in just a few minutes)
1 cup brown rice
2 cups water
1 Tbsp lite margarine
Boil water and margarine; add rice, bring to boil and reduce heat to very low. Cover well and cook for 35 minutes. Remove from heat and let stand for 5 minutes. Remove cover and stir. Yields 3 or so cups cooked rice.
Preheat oven to 350°F.
4-6 veggie breakfast sausage patties
1/4 cup chopped onion
1/4 cup chopped celery
1/2 lb sliced white mushrooms
1 Tbsp cooking oil
1 Tbsp infused olive oil
1 can (10.5 oz) condensed cream of mushroom soup
3/4 tsp celery salt
1/2 tsp ground sage
fresh ground black pepper
fresh ground sea salt
In a medium frying pan, brown veggie sausages in cooking oil over medium heat. Lift from pan with a spatula and set aside. When oil has reheated, sauté onion and celery until onion is translucent. Add mushrooms and drizzle infused olive oil onto them. Stir frequently and heat until mushrooms release their juices. Turn heat off but leave pan on to let moisture reduce.
Dice veggie sausage patties. Combine cooked rice, sausage, mushroom mixture, cream of mushroom soup, celery salt and sage in a large casserole dish. Season to taste with pepper and sea salt.
Place casserole dish, uncovered, in heated oven and bake for 30 minutes. Top with pecan halves and bake for another 5 minutes. Serve hot.
It's not vegan, but if you're vegan you probably know of a good substitute for the cream of mushroom soup, plus vegan sausage and margarine. Otherwise, you're all set.
(Originally posted at TennesseeTicket.com)
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