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.
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- 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. 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.
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