Best 2 Vegan Vegetarian Breakfast Sausage Patties Recipes

Calling all vegans and vegetarians! Kick-start your day with a hearty and flavorful breakfast that's packed with plant-based goodness. Our delectable vegan and vegetarian breakfast sausage patties are a symphony of savory spices, wholesome ingredients, and culinary creativity. Crafted with a blend of protein-rich lentils, aromatic mushrooms, and a touch of zesty bell peppers, these patties exude a meaty texture and an explosion of flavors that will tantalize your taste buds. Whether you prefer a traditional patty or a breakfast sausage roll-up, our recipes cater to your every craving. With options ranging from classic to spicy and everything in between, these patties are the perfect addition to your morning meal. Dive into the world of plant-based breakfast indulgence and discover the delectable possibilities that await you!

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

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:

To make sure your patties are cooked evenly, use a non-stick skillet and cook them over medium heat.
If you don't have a food processor, you can mash or grate the vegetables instead.
For a crispier patty, cook them for a few minutes longer on each side.
Serve the patties with your favorite breakfast sides, such as eggs, toast, or fruit.
To save time, you can make a batch of these patties ahead of time and freeze them. Then, just reheat them in the microwave or oven when you're ready to eat them.

Conclusion:

These vegan and vegetarian breakfast sausage patties are a delicious and healthy way to start your day. They're packed with flavor and nutrients, and they're easy to make. Whether you're looking for a quick and easy weekday breakfast or a special weekend brunch, these patties are sure to please everyone at the table. So next time you're looking for a hearty and satisfying breakfast, give these vegan and vegetarian breakfast sausage patties a try!