Savory Leek and Mushroom Veggie Sausages with Spinach and Broccoli

1.In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until they are soft and translucent.

2.Add the chopped mushrooms to the skillet and cook for another 5-7 minutes until the mushrooms are browned and any moisture has evaporated.

3.Stir in the chopped spinach and broccoli florets, cooking for an additional 3-4 minutes until the spinach is wilted and the broccoli is tender but still vibrant in color.

4.In a large mixing bowl, combine the sautéed vegetables with the cooked rice, diced tomatoes, beaten eggs, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.

5.Allow the mixture to cool slightly, then shape it into sausage-like patties, about 2 inches wide and 1 inch thick.

6.In the same skillet, add a little more olive oil and heat over medium heat. Once hot, carefully place the veggie sausages in the skillet, cooking for about 4-5 minutes on each side until they are golden brown and crispy.

7.Once cooked, remove the sausages from the skillet and let them drain on paper towels to remove excess oil. Serve warm with a side of fresh salad or steamed vegetables.