VEGAN BREAKFAST SAUSAGE PATTIES WITH TVP
An easy, budget-friendly vegan breakfast sausage recipe made of TVP (textured vegetable protein). They're high in protein and can be made oil-free and gluten-free if desired.
Provided by Sarah Sullivan
Time 40m
Number Of Ingredients 15
Steps:
- Pour boiling water (or vegetable broth; see notes) over TVP in a mixing bowl. Cover and allow to sit for 5 minutes to absorb.
- Add in all remaining ingredients and stir until well-combined. There should be no dry spots. Set in the fridge for about 10 minutes and the mixture will firm up slightly. The mixture should hold together like wet sand when you squeeze some of it in your palm, but it shouldn't stick to your hands. If it's too crumbly, you can add additional water a few teaspoons at a time. If it seems too wet, add additional flour 1 tbsp at a time.
- Shape into balls roughly 2″ in diameter. I usually get 9 medium-sized patties from this recipe. You can make them larger or smaller if you like; you'll just have to adjust the cook time accordingly.
- To pan-fry (recommended), heat 1-2 tablespoons oil in a skillet over medium heat. Place balls in pan and flatten with the back of a spatula into patties. Fry for 3-5 minutes per side, until deep golden brown.
- You can also bake these if you prefer to cook oil-free, but the result will be less moist. I would recommend at least spraying them with a bit of olive oil. Preheat oven to 375°F. Place balls on a lined baking tray and press flat into patties. Bake for 20-25 minutes until edges and bottom of patties are slightly golden brown. (They won't brown as dramatically as the pan-fried ones.)
VEGAN BREAKFAST SAUSAGE
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
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
VEGETARIAN SAUSAGE PATTIES
I was looking for a replacement for Morningstar Farms frozen sausage patties, and found recipe 380398. I've altered it slightly, and am posting it here so I won't lose it.
Provided by joannelj
Categories Breakfast
Time 15m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil water and add TVP, let sit 5 minutes.
- Measure dry ingredients in a bowl, stir to mix.
- Add TVP, mix well.
- Measure all liquid ingredients in a measuring cup (I use the one that had tvp in it.) Stir well. If you use warm water, the molasses and syrup mix better.
- Add wet to dry, stir well. If it's still sticky, stir in 1-2 tablespoons extra whole wheat flour.
- Shape in 2 inch balls.
- Heat oil over medium heat, and add sausage balls, flattening as desired. (Mom likes them fat, I like them thin.) Cook about 2 minutes per side.
- Freeze leftovers.
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #preparation #easy #vegetarian #dietary #3-steps-or-less
You'll also love