Vegan Breakfast Sausage Patties
Swap the meat at breakfast time for these protein-packed vegan sausage patties. They're oh-so-easy to make and they taste great! Original recipe and image by It Doesn't Taste Like Chicken.
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.
Nutrition Facts
Vegan Breakfast Sausage Patties
Amount per Serving
Calories
107
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.5
g
Sodium
328
mg
14
%
Potassium
112
mg
3
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
671
IU
13
%
Vitamin C
0.2
mg
0
%
Calcium
65
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.