Sausage Sage Dumplings and Split Pea Burgers

The Sausage Sage Dumplings were something I made to go with a Leek and Potato soup we had the other night. The Split Pea Burgers are surprisingly from Alton Brown. I watch his show and "Give Peas a Chance" was the theme. His Split Pea Curry Soup recipe could easily be made vegetarian.






Sausage Sage Dumplings

1/2 pkg Gimme Lean Sausage Style, thawed
1/4 head green cabbage, sliced thin
1/2 regular size onion
handful chopped mushrooms
1/2 tsp sage (extra to taste)
Pinch fennel seeds
Sprinkle crushed red pepper
salt and pepper to taste
Vegan dumpling wrappers

Start by sauteeing the Gimme Lean in an oiled pan, breaking up the sausage while cooking. Add the fennel and the red pepper during cooking, stirring often to keep the spices from burning.

When the sausage is mostly browned, add the remaining ingredients (except wrappers) and cook until veggies are tender, and the mushroom liquid is released then cooked out. Stir often.
Transfer to food processor and pulse briefly until there are no large chunks. You want a fairly uniform mixture, but do NOT puree. Cool completely.

Wrap in dumpling wrappers and place in boiling water a few at a time until they float. Gently remove with a spoon and drain. Saute in a pan with 1 Tbsp. peanut oil, until crispy on the outside. Serve with sauce (below)

Dumpling Sauce
2 Tbsp. tamari
1 Tbsp. + 1 tsp. maple syrup
1 tsp. margarine, melted
tiny pinch sage

Combine all ingredients. (Can put all 3 in the microwave for a few seconds)