Name: Millet “Sausage” Patties
Ingredients: 2 ¼ cups water; 1 cup millet; ¼ cup minced yellow onion; 4 garlic cloves, minced (about 4 tsp); 2 sun-dried tomatoes, minced; 2 Tbsp tamari, or to taste; ½ tsp dried sage; 1 tsp crushed fennel seeds or to taste; 1 tsp crushed red pepper flakes, or to taste; 3 Tbsp flax seed meal soaked in ¼ cup water; ¼ cup nutritional yeast; Sea salt, to taste

Certificates

Plant-Based Nutrition About the Certificate Sample Course Testimonials

Food & Sustainability About the Certificate
Courses

Whole Food, Plant-Based Cooking: A Beginner's Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
Communities

Join CNS Kitchen Join Whole Communities
Articles

Featured Article

Plant-Based Breakfast and Brunch Ideas

Articles All Topics Disease Food Sustainability Family & Kids Fitness

Articles In The Kitchen Nutrition Science Social Issues Success Stories Wellness
Recipes

Featured Recipe

Butterscotch Pie
(0)

Recipes All Recipes Appetizers Beverages Breakfast Condiments Desserts Dips & Spreads Main Dish

Recipes Salad Dressings Salads Sauces Side Dishes Snacks Soups

Cooking Tips No Oil? No Problem Ingredient Substitutions Building Big Flavor Easy Meal Prep Perfect Tofu Taste & Texture Get Your Grill On Batch Cooking & Meal Prep Sweetness Without Sugar
Resources

Whole Food, Plant-Based Diet Guide The China Study Whole The Future of Nutrition
Events

Upcoming event 10/12/2024

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

10/12/2024

Upcoming event 11/06/2024

Spotlight on Health Webinar – Demystifying Nutrition—What Are “Normal” Nutrient Values?

Join Dr. Michael Hollie on Wednesday, November 6th, at 7 p.m. ET for a special evening with Dr. Milton Mills and bodybuilder Geoff Palmer. In this unique webinar, they will bust some common myths about the nutrients we must consume to be healthy, from protein to calcium. Many people have an overcomplicated relationship with these nutrients based on reductionist thinking, but there is a simpler and more effective approach. As Dr. T. Colin Campbell writes, “The misguided may trumpet the virtues of one specific nutrient or chemical, but this thinking is too simplistic. Our bodies have learned how to benefit from the chemicals in food as they are packaged together, discarding some and using others as they see fit.” Whether you are new to the whole food, plant-based lifestyle or are a plant-based veteran, you will gain key takeaways for your plant-based journey. Can’t make it live? No worries. We’ll send a recording to all registrants a week after the event so you can watch it at your convenience.

11/06/2024

Event Calendar All Events
About

About Us Dr. T. Colin Campbell Staff & Executive Board Medical Advisory Board News Write For Us Contact Us
Donate
Research
Español

Recipes » Breakfast » Millet “Sausage” Patties

By Chef Del Sroufe

(0)

These flavorful and nutritious patties pack a variety of aromatic herbs and spices—a delightful alternative to traditional meat-based sausages! And because they’re made with millet, they are also the perfect choice for anyone on a gluten-free diet.

Yield: 14–16 patties

Gluten Free Low Sugar Nut Free

Author’s notes: This sausage is perfect for several dishes that I like to make. I use it in Johnny Marzetti, as a breakfast sandwich on homemade biscuits, or any time that sausage is called for in a recipe.

Adapted from The China Study Family Cookbook (BenBella Books, 2017).

Ingredients

2 ¼ cups water
1 cup millet
¼ cup minced yellow onion
4 garlic cloves, minced (about 4 tsp)
2 sun-dried tomatoes, minced
2 Tbsp tamari, or to taste
½ tsp dried sage
1 tsp crushed fennel seeds or to taste
1 tsp crushed red pepper flakes, or to taste
3 Tbsp flax seed meal soaked in ¼ cup water
¼ cup nutritional yeast
Sea salt, to taste

Instructions

1. Preheat the oven to 350 degrees F.
2. Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until the millet is tender, about 20 minutes (see note).
3. While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking to the pan.
4. Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings.
5. Remove the skillet from the heat. Add the flax seed meal soaked in water, nutritional yeast and cooked millet, season with sea salt, and mix well.
6. Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick or parchment-lined baking sheet. Flatten the patties slightly.
7. Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so.
8. Serve warm.

Cooking Tips

1. For the millet to work as a binder you almost need to overcook it; if it seems crumbly when you first make it, add 2 to 3 tablespoons of water and let it cook with the lid on for another 2 to 3 minutes until it holds together when pinched between two fingers.
2. You can make extra and freeze the patties to use later in your favorite recipe.