LightLife veggie sausage review

Breakfast is my favorite meal and I love breakfast food. If I had my way, I would have scrambled eggs,biscuits, sausage/bacon, toast, hashbrowns, pancakes, waffles and whatever else for breakfast every day. Unfortunately, none of those things are very good for you. (Although, in my opinion, breakfast is the best time to consume calories since you’ll have the whole day to work it off!).

In an effort to have to have a hearty breakfast and still be somewhat healthy, I decided to try this veggie ground sausage I found at Safeway. It’s under $4 and you get about a pound of soysage.

Prep:

When you open the packaging, the soysage is obviously already brown/tan since it doesn’t need to be cooked. And sticky so it stays together. You have to mold it into patties and cook it up in a little bit of olive oil to make it a nice brown color. Takes about 5 minutes, flipping once.

You’ll notice right away that it’s not leaking fat and drowning itself in it. It even gives off a sausage-y smell.

Taste:

As someone who has only eaten veggie substitutes a  few times in her life, I was pleasantly surprised. It was good! I read some reviews online (here’s a negative one, here’s a positive one), and I have to think the negative reviewer was being a little too picky. I think if you gave this to someone who didn’t know it was vegetarian, they wouldn’t know it was vegetarian. At most, they would think it was a low fat/lean version(especially when they didn’t see the puddle of grease underneath).

No, it doesn’t taste exactly the same. Yes, real sausage is better. But it’s a perfectly acceptable alternative in my book. I have a feeling that if you cook it in fat like butter, you would think it taste better.

Suggestions:

LiteLife has given it a sausage taste, but its subtle. You can probably pump it up with topping and seasonings like salt, pepper, onions, seasoning salt, etc.

I also ran into a blog suggesting that you just cut out your soysages through the packaging.  That way you don’t have to scoop out the “meat” and mold it each time. I wish I had known that before. (see blog for pictures of this). Great idea!

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