I’m a vegan lady that loves her veggie ‘un-meats’.
I’m very much vegan for the animals, and while my tastebuds have definitely changed in a lot of ways, I still crave/want/make/eat all kinds of vegan meat alternatives. (We call them ‘not-meat’ in my house, ex. having ‘not-chicken’ sandwiches for dinner)
One of my favorite childhood nostalgic breakfast foods is Italian Breakfast Sausages. With pancakes and maple syrup. Or biscuits. As a sandwich. Or home fries. Really, what typical American breakfast foods don’t they pair with?
And specifically Italian Style. I don’t know who that came from in my family, but it means I crave that blend of sage, basil, oregano, marjoram, garlic, and black pepper like no other.
Enter: this recipe for Italian Style Vegan Breakfast Sausage Patties.
This recipe is EASY. Oh my god, is it easy to whip up.
Less than 20 minutes, and no fooling around with seitan, this is more like mixing up pancakes in method than anything else.
These sausages are chewy, savory, and a little spicy. The base is a mix of reconstituted TVP (Textured Vegetable Protein, which you can find at any local store selling bulk foods), flour, and oats.
Then it’s all about the seasonings, and add a couple wet ingredients to give you that salty, smoky, sweet flavor, shape, and fry. So simple. Impossible to fuck up.
Not only easy, but they freeze super well too! You literally have no reason to ever buy expensive store-bought vegan breakfast sausages again. Just make a double batch of these and toss ’em in your freezer, then re-heat in a skillet whenever you want to Do Breakfast Right.
Note: This recipe is based on Hell Yeah It’s Vegan! ‘s Sausage Patties recipe
Chewy and savory vegan breakfast sausages ready in only 20 minutes, great on breakfast sandwiches, or as a component of any awesome breakfast smorgasbord!
- 1/2 cup TVP
- slightly less than 1/2 cup boiling water
- 1/2 cup flour
- 1/4 cup oats
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp crushed sage
- 1/2 tsp Italian seasoning
- 1/2 tsp fennel seeds
- 1/4 tsp red pepper flakes
- pinch of black pepper
- 1/4 cup water
- 1/2 tsp liquid smoke
- 3 tbsp soy sauce
- 1 tsp maple syrup or agave
- 1/2 tsp unsulphured molasses
- oil for frying
Mix together boiling water and TVP in small bowl; set aside for 5 minutes and allow it to rehydrate. TVP will look puffed up and 'fluffed' when ready!
While TVP is rehydrating, in a medium sized bowl, mix together all dry ingredients (flour, oats, nutritional yeast, garlic powder, crushed sage, Italian seasoning, fennel, red pepper flakes, black pepper) and whisk to mix.
Add rehydrated TVP to other dry ingredients, mix.
In a measuring cup or small bowl, mix all wet ingredients together (water, liquid smoke, soy sauce, maple syrup, molasses) and whisk.
Make a well in the dry ingredients, then pour in the wet mixture. With a fork, mix together well.
Form into patties and flatten to about 1/2".
Oil skillet and heat to medium. Once hot, fry each sausage about 4 minutes per side till browned.
-I like using a medium sized scoop (1.5 tbs) to portion out patties into equal size.
-Makes 6 large sausage patties, or 12 mini sausage patties.
-Can be frozen once cooked and reheated in microwave or skillet later (microwave not recommended).
-This recipe is for Italian flavored sausages, but play around with the seasoning if you'd like something else!