vegan breakfast sausage

These vegan breakfast sausage patties are super easy and quick to prepare; very beginner-friendly! The sausage is seitan based, and it&#039;s FULL of flavor!

How to Make Easy Seitan Vegan Breakfast Sausage Patties

vital wheat gluten

yeast

garlic powder

onion powder

oregano

thyme

sage

fennel seeds

tsp smoked paprika

tsp red chili pepper flakes

tsp kosher salt

tsp black pepper

vegetable stock

tomato paste

soy sauce

tbsp maple syrup, (100% pure)

vegetable oil

Preheat the oven to 350 degrees Fahrenheit.

Add all of the dry mix ingredients into a medium-sized mixing bowl and whisk to combine evenly.

Add all of the wet mix ingredients into another mixing bowl and whisk to combine evenly.

Pour the wet mixture into the dry mix. Stir until well combined and to create a &quot;dough.&quot;

Place the dough onto the counter. Knead and pull the dough ten times. (Just before you are about to fold the dough to knead it, give it a little tug to slightly stretch it.)

Seal the two edges of the dough together and then form it into a thick log that is about 6 inches long.

Tightly wrap the log in tin foil. As you are wrapping the dough, try to hold it in place to avoid it from stretching out longer. Twist the ends of the foil to secure the log tightly. Wrap it in foil and twist the ends tight for a second time to ensure it is secure.

Place the wrapped sausage log on a baking sheet and set it on the middle oven rack. Bake it for 90 minutes, flipping it over at the 45-minute mark. *The outside sealed edges of the sausage&#039;s foil may bust open a tad from the steam trying to escape, and that&#039;s okay; it&#039;s normal.

Allow the sausage to mostly cool down to room temperature before opening and cutting into it.

Then, slice off the patties in whatever thickness you desire. Usually, I slice mine at about 3/4 of an inch thick.

To cook the sausage patties, add about 1 tablespoon of oil of your choice into a saute pan over medium heat. Once hot, add in your sausage patties and cook both sides for about 2 to 3 minutes, or just until lightly golden brown and slightly crispy. While they are cooking, season them lightly with salt and pepper.

Spicy vegan breakfast sausage made with protein-rich tempeh. Smoky, savory, and flavorful, and just 1 bowl required! A delicious, plant-based sausage alternative.

Spicy Tempeh Breakfast Sausage

tempeh*

onion

garlic ((minced // 4 cloves yield ~2 Tbsp))

tsp organic brown sugar or coconut sugar

tsp sea salt

Tbsp fresh chopped rosemary

nutmeg

tsp ground cayenne pepper

tsp red pepper flake ((plus more for spicier sausage))

Worcestershire sauce*

allspice ((optional))

marjoram (optional)

Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.

Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.

Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.

Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.

When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with &quot;sausage.&quot; Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - about 5 &quot;sausages&quot; (amount as original recipe is written // adjust if altering batch size) 

Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)

Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.

Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.

Actually miraculous vegan sausages that form links, taste delicious, and are wholesome and incredibly versatile! Perfect for grilling, breakfast, and beyond! Just 10 ingredients required.

Easy Vegan Sausage Links

Tbsp flaxseed meal

water

pinto beans

½ cups rolled oats ((gluten-free as needed))

cremini mushrooms

garlic,

½ Tbsp coconut aminos

cayenne pepper ((optional))

walnuts, finely chopped

Tbsp avocado oil ((for cooking))

Prepare flax eggs by adding flaxseed meal and water to a dish and stirring to combine. Let rest for 5 minutes to thicken.

Drain and rinse the pinto beans, and pat dry with a kitchen towel or paper towel.

In a food processor or blender, pulse the oats until they form a coarse flour — there should not be any whole oats visible.

Add in the flax eggs, beans, mushrooms, garlic, coconut aminos, fennel, paprika, cayenne pepper (optional), and salt and pepper (also optional). Pulse to fully combine, but leave some chunks for texture. Avoid processing the mixture into too smooth of a paste. Taste and season with more salt and pepper as needed, more fennel for classic sausage flavor, paprika for smokiness, or cayenne for heat (optional). Transfer to a bowl and stir in the chopped walnuts until fully combined.

Scoop 1/3 cup of the mixture and form into a sausage link shape. If it is too sticky, run your hands under some water and try again with slightly wet hands. Using 1/3 cup will make 6 sausages about 6 inches long. For 12 smaller sausages, use 2 heaping tablespoons per sausage.

Once formed, place sausages on a plate lined with parchment paper and chill in the refrigerator for 15-25 minutes, until firm and not sticky to the touch.

Bring a large pot of water to a boil with a steamer basket insert over it. Wrap each sausage in a small piece of parchment paper, twisting the ends to seal. Place sausages in the steamer basket and steam for 30-35 minutes, until firm and cooked through. Add more water at the 15-minute mark (or as needed), to avoid scorching your pot.

If freezing for later, cool completely and transfer to the freezer. Otherwise, to cook and brown the sausages, heat a large cast iron skillet over medium heat and add half the oil (1 Tbsp (15 ml) as recipe is written // adjust if altering batch size) to the pan. Add as many sausages as will fit in the pan comfortably and fry for 5-10 minutes, turning every once in a while until all sides are slightly browned. Repeat with the remaining oil and sausages. You can also cook the sausages on a grill if desired.

Enjoy sausages on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut. They would also be perfect with vegan eggs or sunny side up eggs, added to scrambles, or alongside baked beans.

Store leftover sausages in a sealed container in the refrigerator for up to 5 days or in the freezer up to 1 month. They can be cooked on the stovetop directly from frozen.

https://www.youtube.com/watch?v=ZHdwR5qku2Y

Actually miraculous vegan sausages that form links, taste delicious, and are wholesome and incredibly versatile! Perfect for grilling, breakfast, and beyond! Just 10 ingredients required.

Full Recipe: https://minimalistbaker.com/easy-vegan-sausage-links/
 
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Easy Vegan Sausage Links | Minimalist Baker Recipes

Say good morning to vegan breakfast sausage patties! They are delicious, satisfying, high in protein and also grain-free (thanks to the addition of coconut flour).  A bit of baking soda helps to keep the patties light and tender.

Vegan Breakfast Sausage Patties {Grain-Free, High Protein}

(75 mL) nondairy milk (e.g., oat milk, almond milk)

olive oil oil

coconut flour (more, as needed)

nutritional yeast flakes

(15 mL) maple syrup

smoked paprika

baking soda

fine sea salt

black pepper

Preheat the oven to 450F (230C). Line a...

Preheat the oven to 450F (230C). Line a baking sheet with parchment paper; lightly spray or grease the paper.

In a medium bowl, mash the beans (mashed,...

In a medium bowl, mash the beans (mashed, but not a puree; leave some texture to the beans). Add the milk, oil, coconut flour, nutritional yeast, maple syrup, poultry seasoning, smoked paprika, garlic powder, baking soda, salt and pepper. Let mixture stand for 2 to 3 minutes (allowing the coconut flour to absorb the liquid).

Shape the bean mixture into 8 equal patties,...

Shape the bean mixture into 8 equal patties, each slightly less between 1/4- to 1/2-inch thick. Arrange patties on baking sheet.

Bake the patties in the preheated oven for...

Bake the patties in the preheated oven for 8 minutes. Open oven and flip over patties with a spatula. Bake for 8 minutes longer. Eat while warm!

This is seriously the best vegan sausage recipe EVERRRRR. Great on it&#039;s own or served on English muffins, now you can enjoy this classic protein-packed breakfast without all the junk. Naturally healthy, cruelty-free, nut-free, and gluten-free.

Vegan Breakfast Sausage (Lentils, Healthy, Gluten-Free)

brown lentils

broth

oats

flaxseed

maple syrup

tamari sauce

fennel seed

cayenne pepper

salt

vegan cheese slices,

muffins,

Rinse and sort lentils. Add to medium pot with broth and bring to a boil; cook on medium high for 15-20 minutes, until liquid is absorbed and lentils are cooked through.

Transfer cooked lentils to a medium mixing bowl and add the remaining ingredients. Mix until combined well. The mixture should be moist (for more on this, check out the video in post + the FAQs for tips).

Preheat oven to 400°. Using your hands, divide mixture into 12 balls, then shape into patties. Transfer patties to a baking sheet lined with parchment paper.

Bake for 15 minutes, or until lightly browned. If melting cheese on top, remove patties from oven after about 14 minutes and add cheese; return to oven for 1-2 minutes. Serve by themselves or with English muffins!

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