If you’re looking for a yummy, easy-to-make vegan breakfast sausage, look no further! This recipe comes together super fast and tastes great. It’s also high in nutritional value and low on the bad stuff – woo hoo!
Sausage Failures
For the past couple of years, I’ve been making an effort to incorporate more plant-based options into our diet. I still love my turkey breakfast sausage, but wanted to give vegan a shot.
So, I’ve been experimenting with recipes for vegan breakfast sausage to “meh” results. I could get the flavor right, but the texture would be off. Most of the time, the patties simply wouldn’t hold together well. They’d be crumbly even if they were moist.
I tried making a seitan (which uses vital wheat gluten and nutritional yeast) in one version. It turned out horrible. The patties held together, but they were SO dense and tough. In other versions, I relied on cooked lentils for the base, which we love, but couldn’t get them to bind together well enough, so the patties just fell apart.
Finally, Success!
Then I stumbled across this recipe. Hallelujah! I hadn’t considered TVP (textured vegetable protein), but decided to give it a try. I am so glad I did – these were easy to make, taste great, and have a wonderful texture.
All it takes is soaking a cup of TVP granules and some ground flaxseed in a cup of warm vegetable broth and a little soy sauce and maple syrup. Then you add the remaining ingredients (quick oats, flour, and spices), mix, form patties, and bake.
The patties have a nice, rich flavor and chew. They’re not dense or hard and they don’t fall apart.
They also refrigerate well and heat up quickly in a skillet. I usually make a batch for the week so I’m not stumbling around trying to figure out what to make at 5:30AM (yeah, that’s what time we get up).
My Vegan Future
I haven’t given up on lentil-based sausage patties (I’ll land on a good recipe sometime!), but this recipe has quickly become my go-to meatless option.
Having a healthy breakfast really does start the day off right. If you’re looking for a vegan alternative for your next morning meal, give these a try!
If you’re looking for other vegan breakfast recipes, try our Homemade Granola. It’s been a hit on Pinterest!
Vegan Breakfast Sausage Patties
Ingredients
- 1 cup dry TVP granules (we use Bob's Red Mill)
- 1 cup vegetable broth warmed
- 2 tbsp. ground flax or chia seeds
- 2 tbsp. soy sauce
- 1 tbsp. maple syrup
- ½ cup quick oats
- ¼ cup all-purpose or vital wheat gluten flour see Notes
- 2 tsp. smoked paprika
- 1 tsp. fennel seeds
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ¼ tsp. black pepper
Instructions
- Preheat the oven to 350℉.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl stir together the TVP granules, warm vegetable broth, ground flax seed (or chia seed), soy sauce, and maple syrup. Allow the mixture to rest for about 10 minutes until most of the liquid has been absorbed.
- Stir in the remaining ingredients.
- Using a cookie scoop, form eight patties and place on the parchment-lined baking sheet. Lightly wet your hands (to avoid sticking) and flatten each scoop into a patty. (You can also use your hands to form the patties. Just note that the mixture will be sticky, so lightly wet your hands to prevent the sausage mixture from sticking.)
- Bake the patties for 30 minutes, flipping them halfway through the cook time.
- Remove from the oven and serve hot, or let cool and refrigerate. They'll keep for up to a week.
- To reheat, place the patties in a non-stick pan coated with a little olive oil or non-stick spray. Heat over medium low, about 3 minutes per side, serve, and enjoy!
Notes
- We use Bob’s Red Mill TVP granules, which are available in grocery stores, specialty food stores, and on Amazon.
- While the original recipe calls for all-purpose flour, we’ve found that vital wheat gluten flour helps the patties hold together better. All-purpose is fine, but the patties may have a more crumbly texture.
- Wetting your hands lightly helps keep the mixture from sticking to them when you form the patties.
- We use a cookie scoop to portion each patty, scooping it directly onto a Silpat-lined baking sheet. Then we usually pick each scoop up and form it into more of a ball before flattening into a patty.
- As an alternative to baking, the patties may be cooked in a non-stick skillet using a little olive or vegetable oil. Cook them over medium-low heat for 3-5 minutes per side to ensure they get cooked all the way through, which also helps ensure they don’t fall apart.