Vegan Breakfast Sausage Patties Recipes

VEGGIE SAUSAGE PATTIES

Steps:

• Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.
• Drain and rinse beans.
• Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
• Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
• Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.

VEGAN BREAKFAST SAUSAGE

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.

VEGAN SAUSAGE PATTIES RECIPE - (4.4/5)

Steps:

• Stir together textured vegetable protein and boiling water and set aside to soak for 5 minutes. Add flour, bran, and dry spices; stir to incorporate. In a measuring cup, measure out water; add liquid smoke directly to the cup and stir (this way the smoke will be evenly distributed). Add water mixture and remaining liquids to dry; mix well. With your hands, form mixture into 1/2-inch-thick patties. Heat a 1/4-inch of canola oil in a cast iron pan. When the canola oil is hot, fry patties for a couple of minutes on each side, until golden. Repeat the last step with remaining batter, adding more oil each round as necessary. Serve hot.