Vegan Breakfast Sausage Recipe

Textured vegetable protein: A soy-based product that mimics the texture of ground meat when rehydrated.

Vegetable broth: A flavorful liquid made from simmering vegetables, used to rehydrate the TVP.

Oats: Whole grain that needs to be ground into flour for this recipe.

Soy sauce: A salty, umami-rich liquid made from fermented soybeans.

Garlic powder: A dried and ground form of garlic, used for seasoning.

Onion powder: A dried and ground form of onion, used for seasoning.

Dried sage: An herb that adds a warm, earthy flavor.

Dried thyme: An herb that adds a subtle, minty flavor.

Ground black pepper: A spice that adds heat and depth of flavor.

Olive oil: A healthy fat used for cooking the patties.

When forming the patties, make sure to press them firmly to ensure they hold together well during cooking. If the mixture feels too dry and crumbly, add a small amount of vegetable broth or water to achieve the right consistency. This will help the patties maintain their shape and prevent them from falling apart in the skillet.

• textured vegetable protein (tvp) - Substitute with chopped mushrooms: Mushrooms provide a similar texture and umami flavor, making them a great alternative for a meaty feel.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper, earthier flavor that complements the savory profile of the sausage.

• ground into flour oats - Substitute with almond flour: Almond flour offers a nutty flavor and helps bind the ingredients together, while keeping the recipe gluten-free.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar salty, umami flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions provide a stronger, more vibrant flavor and texture.

• dried sage - Substitute with fresh sage: Fresh sage has a more potent and aromatic flavor, enhancing the overall taste of the sausage.

• dried thyme - Substitute with fresh thyme: Fresh thyme offers a more intense and fragrant flavor, elevating the herbaceous notes in the sausage.

• ground black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor profile that can add a subtle heat without overpowering the other spices.

• olive oil - Substitute with coconut oil: Coconut oil provides a slight sweetness and a higher smoke point, making it suitable for cooking the sausage.

• Allow the vegan breakfast sausages to cool completely before storing. This helps to maintain their texture and flavor.

• For short-term storage, place the cooled sausages in an airtight container. Store them in the refrigerator for up to 5 days.

• To freeze, arrange the sausages in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours, or until the sausages are firm. This prevents them from sticking together.

• Once frozen, transfer the sausages to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to use, thaw the sausages in the refrigerator overnight. For a quicker option, use the microwave defrost setting, but be cautious not to overheat.

• Reheat the sausages in a skillet over medium heat with a little olive oil, or bake them in the oven at 350°F (175°C) for about 10-15 minutes, until heated through.

• For added flavor, consider reheating with a splash of vegetable broth or a drizzle of soy sauce to keep them moist and enhance their taste.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover vegan breakfast sausage patties in the skillet.
  4. Cook for 2-3 minutes on each side, or until heated through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the vegan breakfast sausage patties on a baking sheet lined with parchment paper.
  3. Cover the patties with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, or until heated through.

• Microwave Method:

  1. Place the vegan breakfast sausage patties on a microwave-safe plate.
  2. Cover the patties with a microwave-safe cover or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the vegan breakfast sausage patties in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Arrange the vegan breakfast sausage patties in the steamer basket.
  4. Cover and steam for 5-7 minutes, or until heated through.

• Mixing bowl: To combine and mix the ingredients thoroughly.

• Measuring cup: For accurately measuring the textured vegetable protein and vegetable broth.

• Measuring spoons: To measure out the soy sauce, garlic powder, onion powder, sage, thyme, and black pepper.

• Spatula: To mix the ingredients together in the mixing bowl.

• Skillet: For cooking the patties until they are golden brown.

• Stove: To heat the skillet and cook the patties.

• Olive oil dispenser: To pour the olive oil into the skillet for cooking.

• Food processor: To grind the oats into flour.

• Plate: To place the cooked patties once they are done.

• Spatula: To flip the patties while cooking.

• Timer: To keep track of the cooking time for each side of the patties.

Prepare ingredients in advance: Measure and mix dry ingredients the night before to save time in the morning.

Use a food processor: Quickly grind oats into flour using a food processor instead of manually.

Batch cook: Double the recipe and freeze extra patties for quick breakfasts later.

Preheat the skillet: Start heating the skillet while forming the patties to save cooking time.

Hydrate TVP efficiently: Use hot vegetable broth to speed up the rehydration process of the TVP.