Sweet and savory Pimentón-Spiced Incogmeato™ Breakfast Sausage Pattie with Butternut Squash Polenta Cake and Maple Cranberry Apples is a plant-based breakfast of champions!  Watch Chef Toni Sakaguchi, from The Culinary Institute of America make this hearty, plant-based breakfast. She uses Incogmeato™ Breakfast Sausages, which are a tasty, just-like-meat ingredient that have an authentic pork sausage taste, texture and bite, plus they are an excellent plant-based source of protein! This dish is a great way to start your day!

Download the Breakfast Sausage Polenta Cakes Recipe here!

Share | Download(Loading)
Podbean App

Play this podcast on Podbean App