Easy Vegan Breakfast Sausage Patties

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4.58 from 7 votes

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!
My Notes:
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Meal Type: Breakfast
Cuisine: American
Special: 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Vegan Meat
Tool: Stove
Ingredient: oats, TVP
Servings: 12 patties
Calories: 66kcal
Ingredients
  • 1 cup(s) dry TVP granules (textured vegetable protein)
  • 1 cup(s) vegetable broth warmed
  • 2 tablespoon(s) ground chia or ground flax
  • 2 tablespoon(s) soy sauce
  • 1 tablespoon(s) maple syrup
  • 1/2 cup(s) quick oats
  • 1/4 cup(s) all-purpose flour (or sub oat flour for gluten-free)
  • 2 teaspoon(s) smoked paprika
  • 1 teaspoon(s) fennel seeds
  • 1/2 teaspoon(s) onion powder
  • 1/2 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) black pepper
  • 2 - 4 tablespoon(s) light oil (such as canola or vegetable)
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
Make-Ahead: these vegan breakfast sausages can be prepared ahead, cooled, and then stored in an air-tight container in the fridge for up to 4 days or you can freeze them. They are delicious cold or reheated. You can also prepare the uncooked sausage mixture and store it in the fridge overnight and make the patties fresh 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, omit sub the all-purpose flour for oat flour. Ensure that your quick oats and oat flour are both gluten-free.
Oil-free: 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.
Nutrition
Serving: 1sausage patty (not including oil) | Calories: 66kcal | Carbohydrates: 9g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 248mg | Potassium: 46mg | Fiber: 3g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan