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One of the things I love most is breakfast in the morning. As a matter of fact, I love breakfast any time of the day! Sometimes, I will wake with a growling tummy jonesin’ for tofu scramble or a sausage biscuit. When I began my plant-based journey, I had to step back and ask myself if I was going to be okay missing out on yummy breakfast sausage. My answer was “FUUUUUUUUCCCCCCCK no, I won’t!” It was then I had decided I needed the most perfect “Plant-Based Breakfast Sausage Patties” in my life.
This recipe is packed with all the right flavors you will find in the real thing. One key ingredient is textured vegetable protein that is often used in plant-based cooking. TVP is soy meat made from defatted soy flour that has been cooked under pressure and then dried. It’s also a great source of iron and contains all nine of the essential amino acids our bodies need to function. Plus, it has a similar texture to real meat which is a great thing for those transitioning to a plant-based diet. When you have eaten a certain way your entire life, there are some textures you will miss and want to recreate. TVP is what’s up!
Tips on making the breakfast sausages…
…you will need two mixing bowls and all of your dry ingredients out and ready to go. I know I always mention preparing your mise en place first but, I do so because it truly makes the cooking process go a lot quicker.
Step 1
Start off by letting your TVP soak in 1 cup of very hot water. The TVP will rehydrate and swell into a soft textural mixture that looks like ground beef. Don’t be a curious creep and try tasting the TVP because it’s going to taste like absolutely nothing. Once you have combined all of your dry ingredients together, add them to the TVP and smash with your hands to fully incorporate everything. The most important part of the recipe is to let the mixture set for at least 10 minutes so that all of the seasoning and spices can hang out and get to know the TVP.
Step 2
Next, you will form the sausage mixture into 10 equally-sized balls. On a piece of wax paper, begin forming each ball into a patty. And yes, the sausage patties will look like something your great pyrenees left for you out in the backyard. Ahem…snap out of that thought! When you are ready to cook in a hot skillet, carefully peel each patty from the wax paper as it can stick easily. Cook patties in batches of 5 for about 5-7 minutes on each side.
And whad’ya know! They will start to firm up and fill your kitchen with the best savory aroma. Because the recipe makes a batch of ten whole patties, you can refrigerate them for up to 1 week or freeze for up to 1 month. You can bake a batch of vegan biscuits (I love this one here) for a quick grab and go during the week. For Thanksgiving week, you could create a fun breakfast burrito bar complete with a sausage potato hash as a filling option. There are plenty of delicious ways to enjoy them!
Happy cooking!
~Ruthie
Plant-Based Breakfast Sausage Patties
These patties have all the right flavors that mimic the real thing. Drizzle a little maple syrup over them before you serve for breakfast! You can crumble the mixture up and fry it in a pan for breakfast burritos or breakfast hash. Once you have cooked the sausage to your preference, you can freeze patties or crumbles for up to 1 month.
- Total Time: 35 minutes
- Yield: 10 patties 1x
Ingredients
1 cup textured vegetable protein
1 cup very hot water
1/2 cup old-fashioned cooking oats (not instant)
1 cup whole wheat flour
4 tbsp ground flax seeds
4 tbsp nutritional yeast
1 tsp fennel seeds, whole
1 tsp crushed red pepper flakes
2 tsp garlic powder
1 tsp dried ground sage
1/4 tsp kosher salt
1 tsp paprika
1/2 tsp pepper
1/2 cup water
6 tbsp soy sauce
2 tsp maple syrup
1 tsp black molasses
Instructions
In a medium mixing bowl, mix TVP and water together. Stir and let sit for 5 minutes
In a small mixing bowl, combine oats and the next nine ingredients. Stir with a whisk or fork until fully incorporated. Add mixture into the bowl with the TVP. Add water, soy sauce, maple syrup and molasses.
Using your hand, smash all ingredients together until fully incorporated. Let mixture set for about 15 minutes to let spices meld together.
Shape mixture into sausage patties and set on top of a sheet of wax paper.
Heat a large non-stick skillet over medium-high heat. Add 1 tbsp olive oil then add 5 patties. Cook on each side for about 7-8 minutes. Repeat with other 5 patties. Serve on a platter and brush or drizzle with extra maple syrup.
Notes
Recipe is adapted from a Rouxbe Online Culinary School recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: stove top
