VEGAN BAKED OATMEAL PATTIES
Vegan oatmeal patties.
Provided by Vicki Erskine
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h10m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Bring water to a boil and stir in oatmeal. Cover and reduce heat to low. Cook 5 to 10 minutes, or until the oats are cooked and all the water has been absorbed. Remove from heat and let stand for 5 minutes.
- To the oatmeal add onion, oil, spaghetti sauce, pecans, nutritional yeast, garlic powder, basil, onion powder, coriander, sage and active yeast. Mix well and form into patties. Place on prepared baking sheet.
- Bake for 15 minutes. Turn patties over and bake another 15 minutes.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 15 g, Cholesterol 0.1 mg, Fat 7.7 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 30.6 mg, Sugar 1.3 g
VEGAN BREAKFAST PATTIES
These freeze well if you wrap them individually. Then you can remove them one or two at a time and microwave for about a minute. They are best enjoyed with a fork since they are a bit crumbly. I like to sprinkle them with Braggs aminos before serving but I bet they would also be really good with some vegan gravy! I got this recipe from The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). Cooking time includes cooling.
Provided by Prose
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil, flour and soy sauce in large skillet over medium-low heat. Whisk well to combine.
- Whisk in broth or soy milk and cook until thickened, continuing to whisk, about 2 minutes.
- Remove from heat and add the oats, onion, sage, thyme, nuts, rice, and mushrooms. Stir well to combine and transfer entire contents to a medium mixing bowl. Allow to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray.
- Remove the mixture from refrigerator, and scoop 1/4 cup of mixture into a patty. Place on the lined baking sheet, and continue to scoop mixture into patties until done.
- Bake for 20 minutes, and serve.
- If freezing, wrap each patty individually in plastic wrap.
Nutrition Facts : Calories 141.4, Fat 8.8, SaturatedFat 1.2, Sodium 161.2, Carbohydrate 13.3, Fiber 2.4, Sugar 1, Protein 3.7
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!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
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
EASY VEGAN BURGER PATTIES
Delicious dinner inspiration and easy to make. This vegan, gluten-free dinner option is a favorite of mine and an easy midweek go-to dinner. Quinoa, sweet potato, and kidney bean burgers that you can serve in a bun or on a bed of spinach topped with avocado, tomato, sauteed or pickled red onion, cilantro/coriander, and other favorite toppings. Yum!
Provided by VME
Categories Main Dish Recipes Burger Recipes Veggie
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
- Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
- Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 48.2 g, Fat 4.8 g, Fiber 11.4 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 874.2 mg, Sugar 5.1 g
VEGAN BREAKFAST SAUSAGE PATTIES
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
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
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