Slow Cooker Maple Breakfast Links

Slow Cooker Maple Breakfast Links Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 6 hours


2 cups vegetable broth

1½ cups vital wheat gluten

½ cup chickpea flour

2 teaspoons ground sage, divided

¼ teaspoon onion powder

¼ teaspoon garlic powder

1 teaspoon salt

¼ cup tomato sauce

2 tablespoons maple syrup

2 tablespoons ketchup

1 teaspoon coconut oil


1Put the broth and 2 cups water in slow cooker. Turn to low. Add the gluten, flour, sage, onion powder, garlic powder, and salt to a large bowl. Mix well.

2In a separate small bowl, add ½ cup water, tomato sauce, maple syrup, ketchup, and oil. Mix well.

3Make a well in the center of the dry mixture and pour in the tomato sauce mixture. Start to stir. This comes together quickly. Squeeze in one hand and let it go through your fingers about 10 times. Start to knead in the bowl. It is a wet mixture but will start to become elastic. Knead for about 3 minutes for a softer and tender breakfast link. The longer you knead, the more elastic it becomes. I keep it all in the bowl for kneading. It is much easier to clean up.

4Pinch off small chunks and then roll between the palms of your hands, pretty quickly, back and forth. This will make thirty-two small links. You really can’t form pretty links, but they will work fine in any recipe you make. Alternatively, you can make fifteen larger links. The larger size would change each link to 15 grams protein.

5Place the links in the liquid in the slow cooker. Cover and cook on low for 6 hours. They will grow in size as they cook.

6Remove from the slow cooker and let cool. Refrigerate for up to 5 days and use as needed. They freeze really well, with or without their liquid.

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