Vegan Breakfast Sausage Patties

These vegan sausage patties have been my go-to breakfast whenever I am craving something savory! They are outrageously delicious, and pairs beautifully with a fluffy stack of soy milk pancakes or these crispy chickpea flour waffles.

The best part is that these vegan breakfast sausages are easy to make, and are ready in almost no time! Love making a large batch on the weekends so I will have something healthy to reheat on busy workdays.

💚Why you will love this recipe

• Smoky, flavorful, and meaty
• A great source of plant-based protein - a serving contains 11g of protein and only 90 calories!
• Store well and are freezable hence great for meal prep
• Fairly easy to make and is ready in 30 minutes

🤔What exactly is TVP

TVP stands for textured vegetable protein, which is also sometimes known as textured soy protein. It is a defatted soy product that is a by-product of the production of soybean oil. Hence, it is a good source of plant protein, and a ¼ cup serving roughly provides 9 grams of protein with only 56 calories.

The texture of TVP closely resembles that of ground meat, making it an excellent substitute for meat. Plus, it is extremely versatile and soaks up seasonings and sauces readily!

Where to buy

You can find TVP in most well-stocked groceries, usually in the health food aisle or baking aisle. You might also find them in your local health food stores or bulk food stores. If you still have no luck finding them, purchase TVP online through Amazon!

🧄What you will need

📃Notes / substitutions

• TVP - It is highly recommended to use TVP granules as opposed to chunks.
• Liquid smoke - An optional ingredient, provides extra smokiness and depth of flavor to these TVP breakfast sausages.
• Gluten-free - Use more oat flour in place of vital wheat gluten. Do make sure that both the oat flour and soy sauce are certified gluten-free.

🔪How to make

Preheat oven to 180C / 350F.

Bring a cup of water or broth to a boil and pour it over TVP to rehydrate it. Set aside for 5-10 minutes.

In the meantime, heat up ½ tablespoon of neutral-tasting oil in a non-stick pan on medium-high heat. Once the pan is heated, add in onion and saute for 3-4 minutes until translucent. Then, add garlic and cook for another 1-2 minutes. Remove from pan and set aside.

In a food processor, place in all ingredients, including rehydrated TVP, and the cooked onion and garlic. Pulse until all ingredients are finely chopped.

Take out about ⅓ cup of mixture and roll it into a compact ball. Then, flatten it out to form patties. Repeat for the remaining mixture.

Bake them in the oven for 20 minutes, flipping them halfway through. You can enjoy your vegan breakfast sausages baked, or pan-fry them in some oil before serving.

✔Helpful tips

• It is highly recommended to use vegetable broth to rehydrate TVP. You can even mix in some broth powder or melt ½ a broth cube if you do not have any ready-made ones.
• Be flexible with the amount of flour used. If the mixture of vegan sausage patties is too wet to shape, add a tablespoon of oat flour at a time.
• You can make 4 larger-sized patties instead of 8 smaller ones, especially if you are planning to make breakfast sandwiches with them. Do increase baking time to 30 minutes to make sure that they are properly cooked through.
• If you want these vegan breakfast sausages to look and taste like restaurant ones, pan fry them in some oil until they are charred on both sides.
• Feel free to adjust the seasonings used or even add in complementary seasonings to make this recipe your own! Some that work great in this recipe include cumin, chili powder, or a Mexican seasoning blend.

❔Commonly asked questions