Best 3 Vegan Breakfast Sausage Patties Recipes

Kickstart your day with a hearty and flavorful breakfast with our collection of delectable vegan sausage patties. These patties are not only incredibly delicious, but also packed with plant-based protein and wholesome ingredients. Whether you prefer classic, spicy, or herby flavors, we have a recipe to suit your taste buds. Our classic vegan sausage patties deliver a timeless taste that will remind you of traditional breakfast sausages. The spicy vegan sausage patties pack a punch with a blend of aromatic spices, ensuring a lively start to your morning. And for those who love a herbaceous touch, our herby vegan sausage patties are infused with a medley of fresh herbs, creating a vibrant and satisfying meal. All our recipes are easy to follow and require minimal prep time, making them perfect for busy mornings. Get ready to impress your taste buds and start your day off right with our exceptional vegan sausage patties. These patties are not only a treat for vegans and vegetarians, but also a delightful option for anyone looking to explore plant-based alternatives.

Let's cook with our recipes!

EASY VEGAN BREAKFAST SAUSAGE PATTIES

Easy Vegan Breakfast Sausage Patties image

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

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
1 tablespoon maple syrup
1/2 cup quick oats
1/4 cup all-purpose flour ((or sub oat flour for gluten-free))
2 teaspoons smoked paprika
1 teaspoon fennel seeds
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 - 4 tablespoons light oil ((such as canola or vegetable))

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

Vegan Breakfast Sausage Patties image

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

Ingredients

2 cups water (or vegetable broth-I used half each)
2 cups quick oats
1/2 cup pecan meal
4 tablespoons soy sauce
1 tablespoon olive oil
2 teaspoons turbinado sugar (or sweetening of choice)
2 teaspoons onion powder
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
1 teaspoon sage
1 teaspoon dried parsley
1/4-1/2 teaspoon salt (optional)
1/8-1/4 teaspoon black pepper (optional)
1 pinch crushed red pepper flakes, to taste (optional)

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

VEGAN BREAKFAST SAUSAGE

Vegan Breakfast Sausage image

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

Ingredients

1 cup texturized vegetable protein (TVP)
1 cup warm vegetable broth
1 tablespoon flaxseed meal
¾ cup quick-cooking oats
2 tablespoons nutritional yeast
1 tablespoon all-purpose flour
1 tablespoon vital wheat gluten
2 teaspoons dried sage
1 teaspoon ground black pepper
1 teaspoon fennel seeds
1 teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper
¼ cup water
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon cooking oil

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

Tips:

Use a food processor to mince the veggies: This will save you time and effort, and it will also help to ensure that the veggies are evenly minced.
Don't overmix the sausage mixture: Overmixing can make the sausages tough.
Form the sausage patties into uniform shapes: This will help them to cook evenly.
Cook the sausage patties over medium heat: This will help to prevent them from burning.
Flip the sausage patties halfway through cooking: This will help them to cook evenly on both sides.
Serve the sausage patties with your favorite sides: Such as eggs, toast, or pancakes.

Conclusion:

These vegan breakfast sausage patties are a delicious and healthy way to start your day. They are also easy to make and can be tailored to your own taste preferences. Whether you like your sausage patties spicy, mild, or somewhere in between, this recipe has you covered. So give them a try and see for yourself how delicious vegan breakfast sausage can be!