Healthy handmade food
Mmmmmmm that Heartyburger!

Mmmmmmm that Heartyburger!

Brimson Bangers Vegan Pizza                           

NOTE: If you are using a pizza stone, put it in the oven and preheat the oven to 475 degrees. You want that thing as hot as possible before you put your pizza on it. If you are not using a pizza stone, lightly grease a cookie sheet – and do NOT put that in the oven! Preheat to 425 degrees.

I make the crust as simple as possible. No need for lots of rising the dough and kneading and all that. 

Crust ingredients:

  • 1 package of dry yeast (2 ¼ teaspoons)

  • 1 cup of warm water

  • 1 teaspoon of sugar

  • 1 teaspoon of salt

  • 2 tablespoons of vegetable oil (I use light olive oil)

  • 2 ½ cups of whole wheat flour (white flour works, too)

Submitted by Jennie Hakes, Aitkin, MN. Thanks Jennie!

Submitted by Jennie Hakes, Aitkin, MN. Thanks Jennie!


In a medium bowl, dissolve the yeast in the warm water. Add everything else and beat it with a fork until you can’t anymore, then flour your hands and knead it right there in the bowl maybe 20 times. Let it sit for a few minutes. If you are using a pizza stone, I have the best luck cutting a piece of parchment paper to the stone’s size, flouring it, and turning the dough out onto the paper and pressing it into shape. If you are using the cookie sheet, just turn the dough out on it and press all the way to the edges.


There are so many possibilities. Use some or all of the below or invent your own. It’s pretty hard to wreck a home-made pizza.

Below is my favorite combo, listed in the order I put them on the pizza:

  • Maybe ½ can of tomato sauce.

  • A teaspoon or two of dried Italian spices (e.g. oregano, basil), or if you are lucky, fresh from the garden

  • 1 can of basil/onion/garlic tomatoes, drained well in a colander (save the juice in the freezer for future soup)

  • ½ of a big red onion, chopped

  • 8 ounces of portabella mushrooms, chopped

  • Thinly sliced asparagus if it’s in season (no need to cook it first)

  • At least ¼ to ½ of a delicious SSB Banger Sausage, sliced or chopped

  • If you have it (but it’s not necessary), top with a bit of grated “fake” cheese or real cheese.

If you are using a pizza stone, take it out of the oven (careful, it’s super-hot), and slide the parchment paper right onto the stone. Bake at 475 for 10 minutes. That’s it.

If you are using a cookie sheet, bake for 15 to 20 minutes at 425 degrees.

Superior Small Batch “Faux”sage Gravy

Serves 4-6 reasonably hungry individuals


2 T vegan margarine

1 C Original Banger Crumbles

1 t fine ground black pepper

2 ½ T wheat flour (can sub your flour of choice)

2 T nutritional yeast

2 C soy milk (can sub other dairy-free milk of choice)

Pinch salt

Dash hotsauce


  1. Melt margarine in a large heavy skillet over medium heat. Add flour and stir until incorporated.

  2. Add Banger Crumbles, yeast and pepper and cook for 2 minutes.

  3. Add ½ the soymilk in a slow, steady stream, stirring constantly. Once the skillet contents return to a simmer, add the second half of the soymilk in the same fashion. Stir, stir, stir!

  4. Season to taste with salt and hotsauce. If the gravy is too thick for your liking, add water to thin.

  5. Serve with Gail’s Best Buckwheat Biscuits (or any delicious biscuit of your choice).

Superior Small Batch Vegan Chili

Serves ~8


Superior Small Batch Banger chili.

Superior Small Batch Banger chili.

  • 1 T olive oil

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 1 T chili powder

  • 1 T ground cumin

  • 1 ½ t turmeric

  • ½ t cayenne pepper

  • 1 T dried oregano

  • 1 large (28 oz) can crushed tomatoes

  • 2 T tomato paste

  • 30 oz cooked beans (we love pintos and kidneys)

  • 4 C vegetable broth

  • 2 ½ C Superior Small Batch Savory Crumbles

Optional veggies to suit your taste:

8 oz frozen peas, lima or string beans

8 oz ounces frozen corn kernels or mixed vegetables

2 bell peppers, de-seeded and chopped

2 jalapeno peppers, minced

8 oz (one regular container) mushrooms, chopped

3 medium carrots, peeled and shredded


  1. Heat oil in a large saucepan over medium heat. Saute onions and garlic (and carrots, if using) until tender. Stir in spices (and mushrooms and peppers, if using). Cook 4 minutes.

  2. Add everything else and bring to a boil, then reduce heat to medium-low.

  3. Cover and simmer for [at least] 15 minutes or until you’re too hungry to wait any more, stirring occasionally.

  4. Serve with chopped cilantro and Superior Small Batch corn bread (above)!

Superior Small Batch Bangin’ Vegan Cornbread Dressing

~14 cups


  1. 1 recipe Superior Small Batch Down South Vegan Cornbread (see below — or sub your own favorite recipe)

  2. ½ C melted SSB Grassy Point Vegan Spread (or sub spread of your choice)

  3. 3 T extra virgin olive oil

  4. 5 C chopped vegetables (combination of onions, celery, sweet peppers, fennel…)

  5. 4 large cloves garlic, chopped

  6. ½ bunch fresh parsley, minced

  7. 1 pound Superior Small Batch Banger Crumbles (or 1 Banger roll, cubed)

  8. 3 t dry or 3 T fresh herbs of your choice (sage, thyme, oregano, marjoram…)

  9. 1 ½ C vegetable stock (we like Better than Bouillon No-Chicken for this recipe)

  10. 2 ½ t ground flax meal whisked with 3 T water (or sub egg substitute of your choice)

  11. 1 t sea salt

  12. 1 t fine ground black pepper

  13. Generous dash SSB Grassy Point Pepper Sauce (or sub hot sauce of your choice)


  1. Cut room temperature cornbread into ¾” cubes, or crumble by hand if you’d prefer it that way. Spread on cookie sheet and place in cool oven, then turn on oven to 400 degrees.

  2. While oven pre-heats (and cornbread toasts), chop vegetables. Heat olive oil in a large heavy skillet over medium-high heat until it sheens, then add vegetables and margarine and saute until al dente, 3-5 minutes.

  3. Transfer to large bowl and add toasted cornbread and all remaining ingredients. Mix well but gently until well combined and spoon into oiled baking dish or large, warm cast iron skillet.

  4. Place on center oven rack and turn down temperature to 350. Bake uncovered until it’s nice and hot and as crusty as you like it, ~35 minutes.  

Try Brimson Bangers instead of pork sausage next time you’re hankering for a hearty breakfast!

Try Brimson Bangers instead of pork sausage next time you’re hankering for a hearty breakfast!

Superior Small Batch Down South Vegan Cornbread

serves ~6


  1. 1 ¼ C cornmeal (we like the coarse-ground for this recipe)

  2. ¾ C white whole wheat flour (or sub your choice of flours)

  3. 1 t sea salt

  4. 2 t baking powder

  5. ½ t baking soda

  6. 2 T sorghum (or sub molasses, honey or maple syrup)

  7. 1 ¼ C soy milk (or sub nut milk of your choice)

  8. 1 ½ T flax meal whisked with 3 OZ water

  9. ½ C melted SSB Grassy Point Vegan Spread (or sub spread of your choice)

  10. 2 t SSB Grassy Point Pepper Sauce (or sub hot sauce of your choice)

  11. 5 OZ frozen corn kernels

  12. 2 T vegetable oil of your choice

Turn on oven to 425 and place a 9-inch cast iron skillet inside. (If you don’t have a suitable cast iron skillet, this recipe does just fine in a brownie pan or glass baking dish, non pre-heated).

In a large bowl, whisk together ingredients 1-5. In a separate bowl, mix ingredients 6-11 well, then whisk wet ingredients into dry.

Carefully coat the inside of the hot skillet with the vegetable oil. Scrape the batter into the skillet and place it in the center of the oven. Reduce temperature to 375 and bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.  

Gail’s Best Buckwheat Biscuits

Prep: 15 minutes   Bake: 12 minutes   Oven: 450   Yield: 10 biscuits (2 ¾ inch)


¾ C buckwheat flour

¼ C bran (wheat or oat, or omit and use 1 full cup buckwheat for gluten-free version)

½ C whole wheat flour (can sub coconut flour for gluten-free version)

½ C all-purpose white flour (can sub millet flour for gluten-free version)

¼ t salt

1 T baking powder

¼ t baking powder

⅓ C coconut oil

¾ C soy milk

2 t vinegar of choice


  1. Preheat oven, clean a surface for rolling out the dough, and have an ungreased baking sheet ready to go.

  2. Measure the vinegar into a bowl, add the soy milk, stir, and let stand.

  3. Sift together the dry ingredients.

  4. Cut the coconut oil into the dry mixture to form coarse crumbs.

  5. Stir the soymilk again (it should be starting to break a little and become somewhat lumpy), then make a well in the center of the dry ingredients. Add the soymilk all at once and stir just enough to mix.

  6. Turn the dough onto a lightly floured surface. Gently knead a few times. Pat the dough to about ½”. Cut with a biscuit cutter or upside-down glass. Place on the baking sheet, slightly touching.

  7. Place in oven for about 10 minutes, until just starting to become golden.