Source: dLife

A vegetarian version of classic Mexican sausage.

Servings

0.75 tsp coriander seeds , crushed
0.75 tsp cumin seeds , crushed
1.5 Chili Peppers, ancho, dried
2 cup vegetarian protein crumbles (12 ounces)
2 eggs
2 tbsp cider vinegar
2 medium garlic cloves , minced
2 tbsp paprika
1.5 tsp oregano leaves
0.5 tsp salt , to taste (optional)
1 cooking spray
6 tbsp sour cream
6 tbsp Salsa

1 In large frying pan, over medium heat, toast coriander and cumin seeds, stirring occasionally.
2 Remove seeds from pan, set aside.
3 In same pan, cook chili 1 - 2 minutes, turning a few times. Remove chili from pan, remove and discard stem, veins, and seeds.
4 Slice chili into small pieces.
5 In mixing bowl, combine vegetable protein crumbles, seeds, chili, eggs, vinegar, garlic, paprika, oregano, and salt.
6 Shape mixture into 6 patties, set aside on wax paper.
7 Coat frying pan with cooking spray, heat over medium.
8 Reduce heat to medium-low, place patties in pan and cook 3 - 4 minutes per side.
9 Serve warm with sour cream and salsa.