Vegan Pinto Bean Breakfast Sausage Recipes

VEGGIE SAUSAGE PATTIES

Veggie Sausage Patties image

These won't make anyone think that they are real sausage, but they are real tasty! I like to freeze them and take them out one at time to make a quick, microwaved breakfast sandwich that I can eat in the car.

Provided by lk2015

Categories 100+ Everyday Cooking Recipes

Time 9h55m

Yield 16

Number Of Ingredients 17

Ingredients

½ cup pinto beans
½ cup lentils
1 serving cooking spray
8 ounces fresh mushrooms, finely chopped
1 onion, finely chopped
1 red bell pepper, finely chopped
1 egg
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ cup rolled oats
¼ cup shredded Cheddar cheese
¼ cup sunflower kernels, chopped

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.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 12.1 g, Cholesterol 13.9 mg, Fat 2.6 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 166.3 mg, Sugar 1.6 g

VEGAN BREAKFAST SAUSAGE

Vegan Breakfast Sausage image

TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored in plastic wrap, and kept in the fridge for up to a week, or cooked immediately.

Provided by Breanna Ford

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 35m

Yield 8

Number Of Ingredients 19

Ingredients

1 cup texturized vegetable protein (TVP)
1 cup warm vegetable broth
1 tablespoon flaxseed meal
¾ cup quick-cooking oats
2 tablespoons nutritional yeast
1 tablespoon all-purpose flour
1 tablespoon vital wheat gluten
2 teaspoons dried sage
1 teaspoon ground black pepper
1 teaspoon fennel seeds
1 teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper
¼ cup water
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon cooking oil

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.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 11.6 g, Fat 3.3 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 571.4 mg, Sugar 2.1 g

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