INGREDIENTS
1 1/2 tsp
canola oil
10 oz
brussels sprouts ends removed
1 pinch
salt
4
vegan sausage links i use field roast breakfast sausages
1/2 tsp
oil
2 cloves
garlic
1 1/2 cups
water
1 pinch
vegetable bouillon cube
1/2 cup
ground polenta i use de la estancia
2 Tablespoons
nutritional yeast flakes
2 Tablespoons
non-dairy milk
1 serving
optional maple syrup