TVP Vegan Breakfast Sausage Patties

A stack of 5 vegan sausage patties with another one leaning on the stack.

5 from 5 votes

TVP Vegan Breakfast Sausage Patties

Incredibly chewy and meat-like, these vegan breakfast sausage patties are smoky, savory and flavorsome. Made from TVP, they are high in protein and super filling. These patties store well and are freezable too!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Diet: Halal, Low Fat, Vegan, Vegetarian

Servings: patties

Calories: 90kcal

Author: Meesha

Ingredients

1 cup TVP granules
1 cup vegetable broth or water
½ medium yellow onion diced
3 cloves garlic minced
½ cup oat flour
¼ cup vital wheat gluten
2 tablespoon nutritional yeast
2 tablespoon soy sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon liquid smoke (optional)
salt and pepper to taste

US Customary - Metric

Instructions

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.
1 cup TVP granules , 1 cup vegetable broth
In the meantime, heat up ½ tablespoon of neutral tasting oil in a non-stick pan on medium high heat. Once pan is heated, add in onion and saute for 3-4 minutes until translucent.
½ medium yellow onion, 3 cloves garlic
Then, add in 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.
½ cup oat flour , ¼ cup vital wheat gluten , 2 tablespoon nutritional yeast , 2 tablespoon soy sauce , 1 teaspoon Italian seasoning , 1 teaspoon paprika , 1 teaspoon liquid smoke , salt and pepper
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 though. You can enjoy them baked, or pan fry them in some oil before serving.

Notes

Helpful tips

Be flexible with the amount of flour used. If the mixture 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.
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.
Oil-free - Use ¼ cup of water or broth to cook onion and garlic instead of oil.

Storing - These vegan breakfast sausages will keep well in the fridge for 3-4 days.

They are freezable too and can be frozen for up to 3 months. Store patties in a sealed container or zip-top bag with a layer of parchment paper in between layers to prevent them from sticking together.

Reheating - Let frozen vegan sausage patties thaw completely in the fridge overnight or on the countertop for a few hours before reheating. You can either bake them in the oven for 6-8 minutes at 200C/400F or pan-fry them for roughly 5 minutes on each side.

Nutrition