Easy Vegan Breakfast Sausage Patties

4.94 from 158 votes

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!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 12 patties

Author: Sam Turnbull

Ingredients

1 cup dry TVP granules (textured vegetable protein)
1 cup vegetable broth warmed
2 tablespoons ground chia or ground flax
2 tablespoons soy sauce (or sub tamari for gluten-free)
1 tablespoon maple syrup
½ cup quick oats
¼ cup all-purpose flour (or sub oat flour for gluten-free)
2 teaspoons smoked paprika
1 teaspoon fennel seeds
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
2 - 4 tablespoons light oil (such as canola or vegetable)

US Customary - Metric

Instructions

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.

Notes

Shaping/Freezer Tip: For easy make-ahead patties, press the mixture into a lightly greased or parchment-lined muffin tin. Freeze until solid, then pop them out and store in an airtight container or freezer bag. Cook from frozen or thaw before reheating. Reader tip- thanks for sharing, Sandy!

Make-Ahead & Freezing: These vegan breakfast sausage patties can be made ahead and stored in the fridge for up to 4 days or frozen. Once cooked, let them cool completely, then store in an airtight container or freezer bag and freeze for up to 2 months. Reheat by pan-frying, baking, or air frying until heated through. You can also prepare the uncooked sausage mixture in advance and store it covered in the fridge for up to 24 hours before shaping and cooking. Perfect for prepping larger batches or making fresh patties in the morning.

Quick Oats: if you only have large flake rolled oats on hand, you can make your own quick oats by simply adding them to a food processor or blender, and pulsing a few times until the oats are broken down but there is still some larger flakes.

Gluten-Free: To make these vegan breakfast sausage patties, sub the all-purpose flour for oat flour. Ensure that your quick oats and oat flour are both gluten-free. Use a soy sauce alternative that is gluten-free like tamari or liquid aminos.

Oil-free/ Oven: To make these oil-free you can bake them on a parchment paper lined baking sheet at 350F (180C) for 20 - 30 minutes, flipping halfway through. Note that they will be a little dry.

Air Fryer: preheat your air fryer to 325F (170C), spray the basket with spray oil, and place the sausages in a single layer, working in batches if needed. Spray the sausages with spray oil and air fry 8 - 12 minutes until golden brown.

Nutrition

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https://itdoesnttastelikechicken.com/easy-vegan-breakfast-sausage-patties-tvp-patties/

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