1 1/2 cups cooked brown rice
1 cup walnut pieces
1 cup vital wheat gluten
2 Tbsp nutritional yeast
1 cup applesauce
2 Tbsp ground flaxseed mixed with 2 Tbsp warm water
1 Tbsp vegan chicken-flavored bouillon or 2 Tbsp Chickeny Bouillon
2 Tbsp sage
1 tsp thyme
1 tsp oregano
1 tsp Hungarian paprika
pepper to taste

Pulse the walnuts and cooked rice in a food processor until the mixture is coarsely ground but not pureed. Combine the nut mixture with the remaining ingredients in a large mixing bowl. (You can pre-do this step and then refrigerate overnight if you want to start in the morning.)

For sausage crumbles:

Put the mixture in an oiled slow cooker crock. Cook on high for 1 1/2 to 2 hours, then break the loaf down into small pieces in a food processor or blender. Divide into 15 servings.

For breakfast "sausage links":

Divide into 30 balls, then roll out into "links". Brown in a non-stick frying pan (no oil). Two links are a serving.

Makes 15 P90X2 protein servings.