Creamy chipotle jalapeno sauce drizzles and melts over top tender avocado, a pepper-chipotle spiced vegan sausage patty, buttery pan-toasted pepitas, shallot-infused kale and plenty of fine pepper. All on a toasted English muffin! How yummy does this sound! Recipe from Healthy Happy Life. Serves 1 Patty: 1 vegan sausage patty During cooking, top the patty with: dash chipotle powder dash fine black pepper dash seasoned salt rub of veggie oil Kale saute: 2 cups kale, torn 1/2 tsp truffle infused oil (optional, but oh so YUM) 1 tsp extra virgin olive oil dash fine pepper 2 tbsp raw pepitas (pumpkin seeds) a few dashes seasoned salt 1/2 shallot, thinly sliced Jalapeno Mayo: 1 1/2 Tbsp Vegenaise (vegan mayo) 1/2 tsp dried jalapeno dash chipotle powder dash seasoned salt 1 Tbsp sweet green juice for color/thinning (or use citrus juice) Also need: sliced avocado, lemon juice rubbed (2-4 slices) 1 English Muffin, toasted Note: you can reduce the oil used in the cooking process to lighten the total calories if desired. You can easily cook the components without using any oil and just a few splashes of water. Directions: 1. Add a drizzle of oil to a saute pan. Turn heat to high. Add in the chopped shallot. Cook for about one minute - until shallot starts to brown. Pour shallot and oil into small bowl, set aside. 2. Keep heat on high and lay your vegan sausage patty in the pan. I use the kind that comes in tube and you can press out into whatever thicknes, size you’d like. Cooks super fast. Well seasoned, but I add a few extra spices. While cooking, add spices to both sides of patty. Add a drizzle of oil if desired. The patties are naturally fat free, but I add a splash of oil to saute. Cook 1-2 minutes on each side - until edges brown. Remove hot patty and set aside. 3. Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks.steams for about one minute. You just want to wilt the kale and infuse it with some flavor. Turn off heat and transfer wilted kale to shallot bowl. Toss the shallot with the kale and pepitas. 4. Mix together the vegan jalapeno mayo. 5. Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!