VEGAN BREAKFAST SAUSAGE
TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored in plastic wrap, and kept in the fridge for up to a week, or cooked immediately.
Provided by Breanna Ford
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 35m
Yield 8
Number Of Ingredients 19
Steps:
- Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
- Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
- Form into tablespoon-size balls and flatten slightly.
- Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 11.6 g, Fat 3.3 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 571.4 mg, Sugar 2.1 g
EASY VEGAN BREAKFAST SAUSAGE PATTIES
Quick and easy to make, freezer-friendly, incredibly delicious, with a gluten-free option, these easy vegan breakfast sausages patties are the perfect addition to your plant-based morning meal!This recipe is adapted from Unbelievably Vegan cookbook, Sarah's Vegan Kitchen, and All Recipes.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Breakfast
Time 20m
Number Of Ingredients 13
Steps:
- In a medium bowl add the TVP granules, warm vegetable broth, ground chia or ground flax, soy sauce, and maple syrup. Mix and set aside to rest for about 10 minutes until most of the liquid has been absorbed. Now mix in the quick oats, flour, smoked paprika, fennel seeds, onion powder, garlic powder, and black pepper.
- Heat a tablespoon or two of oil in a large non-stick skillet over medium-low heat. You can use your hands to form patties or use a cookie scoop. If using your hands: take about 2 tablespoons of the sausage and gently form a patty. It will be sticky. If using a cookie scoop: use a 2 tablespoon capacity cookie scoop or a small ice cream scoop and place directly into the hot frying pan. Use a spatula to gently flatten into a patty shape. I find this method easier and tidier.
- Cook the patties on one side until browned and crispy, 3 - 5 minutes, and then flip and cook on the other side. You want to cook these at a fairly low temperature for a longer time to ensure they cook through completely and to help them firm up properly. Once cooked, remove from the pan and enjoy hot.
Nutrition Facts : ServingSize 1 sausage patty (not including oil) recipe makes 12 patties, Calories 66 kcal, Carbohydrate 9 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 248 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 2 g
VEGAN BREAKFAST SAUSAGE PATTIES
This recipe uses oatmeal and pecan meal to make a delicious "sausage" patties! These should sit just a little bit to dry out. You could make these the day before and refrigerate, then just heat up in the morning. Good for the lunch box too! Adapted from 3ABN with a little tweak.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 14 3" patties, about
Number Of Ingredients 14
Steps:
- Bring water and seasonings to a boil. When boiling, add quick oats and pecan meal, stirring well.
- Reduce heat and simmer until thickened, about 1 minute. Allow to cool. Add rest of ingredients and stir well to incorporate.
- Form into thin patties and fry in a little olive oil on medium low heat until browned on both sides, about 5-7 minutes per side. The longer you let them sit the firmer they will be.
Nutrition Facts : Calories 57.3, Fat 1.7, SaturatedFat 0.3, Sodium 289.5, Carbohydrate 8.5, Fiber 1.3, Sugar 0.2, Protein 2.1
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