vegan sausage with oats

1 cup uncooked rolled oats
1 tsp crushed fennel seeds
½ tsp crushed red pepper corns
1 tsp crushed chili flakes
1 ½ TBL dehydrated onion flakes or a small to medium chopped onion
2 cloves crushed garlic
½ tsp salt
1 TBL Caribbean spice with garlic
1 tsp ground sage
1 tsp coriander
1 ½ tsp crushed dried rosemary or fresh
½ tsp ground black pepper
3 TBL ground flax seeds
9 TBL water
Liquid smoke
1 tsp maple syrup
1 TBL Italian herbs
olive oil

Connie’s mushroom broth In food processor Add rolled oats, In mortar pestel crush fennel seeds, red pepper corns, and chili flakes to desired texture and add to food processor Add in dehydrated onion flakes, garlic, salt, Caribbean spice, sage and coriander In mortar pestel crush rosemary just a bit, and add to processor Add in black pepper, flax seed,

Gently pulse food processor ingredients to coarse texture and put into a medium bowl To mixture add water, olive oil, liquid smoke, maple syrup, and Italian herbs, and mix well and allow mixture to rest for 5 minutes.

Oil hands for shaping mixture into sausage rolls or sausage patties. (be sure to keep hands oiled during shaping process.)

Put oil in pan and brown sausages on all sides. Extra oil can be added during browning process if desired. When browned, add broth, partially cover and allow to simmer to complete cooking of oats. Remove from broth. Sausages can be served at this point or cooled and frozen for future use. Serve with mushroom broth used to complete cooking. Note: For

substitute egg – 1 TBL ground flax plus 3 TBL water = 1 egg