Vegan Breakfast Sausage Patties

Vegan breakfast sausage patties that aren’t mushy, don’t fall apart, and have the flavor and texture of Jimmy Dean breakfast sausage, only these are meat-free! After a lot of testing different combinations of ingredients, we’ve finally created a plant-based sausage. They’re perfect with pancakes or on a breakfast sandwich (recipe coming soon).

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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.

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PLANT-BASED SAUSAGE THAT ISN’T MUSHY AND DOESN’T FALL APART!

We can’t even tell you how many different variations of ingredients we’ve tested for this vegan sausage recipe.

Whenever we set out to create a vegan version of any type of food, we really take the texture and flavor of the conventional recipe into consideration.

What plant-based ingredients will lend the same texture and flavors to the recipe?

For these breakfast patties, we tried using beans, mushrooms, and brown tempeh to get a firm texture and an umami flavor.

Although they weren’t awful (except for the tempeh, which we both find to be too bitter, even when boiled first), they just didn’t come close enough to the real deal.

However, we love a challenge, so we kept on going until we came up with these delicious vegan sausage patties, and now we can’t stop making them.

WHAT INGREDIENTS ARE IN VEGETARIAN BREAKFAST SAUSAGE?

To recreate the texture, we used:

• Red lentils
• Oat flour
• All-purpose flour
• Vital wheat gluten

For the flavor, we used:

• Crushed fennel seeds
• Italian seasoning
• Garlic powder
• Onion powder
• Liquid smoke
• Vegan Worcestershire sauce
• No-beef bouillon
• Salt and black pepper

HOW TO MAKE VEGAN SAUSAGE PATTIES

STEP ONE

Cook the lentils until they’re soft, but not mushy.

In a large mixing bowl, whisk the oat flour, all-purpose flour, vital wheat gluten, crushed fennel, Italian seasoning, and salt and pepper until fully combined.

STEP TWO

In a medium bowl, whisk the water, no-beef bouillon, liquid smoke, and vegan Worcestershire sauce until fully combined and pour it into the dry mixture.

Add the lentils and the wet mixture to the dry mixture and stir until totally combined.

STEP THREE

Lightly dust a clean surface with vital wheat gluten and knead the dough for 5 minutes.

It should be firm and stretchy. If it’s too sticky, add a bit more vital wheat gluten. If it’s too dry, add a tsp of water at a time.

Once the dough is firm and stretchy, pat it into a disc and wrap it in plastic wrap and refrigerate for at least 2 hours.

Overnight is best, this allows the flavors to develop.

NOTE: You can bake these immediately and they're good, but better if left to sit overnight.

STEP FOUR

Pull pieces of the dough from the disc and form them into patties. You can make them as small or as large as you’d like.

Place them on a baking sheet and bake for 20 minutes, flipping them half way through.

If you want to fry them in a skillet with a thin layer of oil, feel free. This will give them a nice crispy crust.

TIPS FOR MAKING THE BEST SEITAN BREAKFAST SAUSAGE PATTIES

• Don’t skip the vital wheat gluten, this is what gives the sausage its meaty texture.
• Depending on the humidity, you may need to add extra wheat gluten or water to get the dough to the correct texture. If this is necessary, add small amounts.
• Knead that dough for the full 5 minutes. This activates the gluten and gives the sausage the perfect texture.
• Crush the fennel, don’t put the whole seeds in or it will be difficult to eat.
• Refrigerate the dough for at least 2 hours, or overnight if you can. The longer it has to rest, the better the flavor will be.
• Baking the sausages alone is great, but if you want them to taste like restaurant sausage, fry them in a little bit of oil after they're baked.

CAN YOU FREEZE VEGAN BREAKFAST PATTIES?

Yes, bake them and then put them in a freezer safe container and freeze for up to 3 months.

Defrost in the refrigerator overnight and heat in a pan until heated through.

Store in the refrigerator for up to 2 days.

HOW TO SERVE VEGAN SAUSAGE

• Serve it as a side with waffles, pancakes, or a frittata.
• Make a breakfast sandwich with it.
• Crumble it and add it to our breakfast casserole.

MORE DELICIOUS VEGAN BREAKFAST RECIPES YOU’LL LOVE

SPICED GERMAN POTATO PANCAKES

MEDITERRANEAN TOFU SCRAMBLE

SAVORY VEGAN BAKED OATMEAL 

HOMEMADE VEGAN PUMPKIN PANCAKES 

SOUTHERN STRAWBERRY PECAN WAFFLES 

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Vegan Breakfast Sausage Patties

Easy seitan vegan breakfast sausage patties that are meaty, not mushy!

4.6 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Vegan

Keyword: breakfast, sausage, seitan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 sausages

Calories: 146kcal

Equipment

• Oven

Ingredients

• 1 cup oat flour coarsely ground works best for this. SEE NOTE
• ½ cup cooked red lentils
• ¼ cup vital wheat gluten SEE NOTE
• ¼ cup all-purpose flour
• 1 tsp Italian seasoning
• 1/2 tsp crushed fennel seed
• ¼ tsp onion powder
• ¼ tsp garlic powder
• Salt and pepper to taste
• ¼ cup water
• 1 tbsp vegan Worcestershire sauce We use Annie’s or Wizard’s brands
• 2 tsp no-beef broth we use Better than Bouillon
• 2 tsp liquid smoke

US Customary - Metric

Instructions

• Preheat the oven to 350˚F (176˚C)
• In a medium mixing bowl, whisk the 1 cup oat flour, , ¼ cup vital wheat gluten, ¼ cup all-purpose flour, 1 tsp Italian seasoning, ½ tsp crushed fennel seed, ¼ tsp onion powder, ¼ tsp garlic powder, and salt and pepper to taste until fully combined.
• In a small bowl, whisk the ¼ cup water, 1 tbsp vegan Worcestershire sauce, 2 tsp no-beef broth, and 2 tsp liquid smoke until fully combined.
• Pour the wet mixture into the flour mixture, add the 1/2 cup lentils, and stir until it forms a solid ball. On a lightly floured surface (use vital wheat gluten to flour the surface), knead the dough for 5 minutes. It should be firm and stretchy. If it’s sticky, add a little more vital wheat gluten, if it’s too dry, add water by the tsp until you get a firm dough.
• You can bake this immediately, or for the best flavor, cover and refrigerate overnight.
• Tear the dough into golf ball size pieces and press into flat discs. Bake for 10 minutes, then flip and bake for another 10 minutes.
• Eat as is, or fry in a few tbsp of oil until they’re nicely browned and crispy, approximately 3 minutes per side.

Notes

NUTRITIONAL DISCLAIMER

VITAL WHEAT GLUTEN IS THE FLOUR THAT YOU NEED TO MAKE SEITAN. YOU CAN'T MAKE IT WITHOUT IT. WE USE BOB'S RED MILL VITAL WHEAT GLUTEN. YOU CAN GET IT AT WHOLE FOODS AND MOST GROCERY STORES, OR YOU CAN ORDER IT ON AMAZON. 

IT'S EASY AND LESS EXPENSIVE TO MAKE YOUR OWN OAT FLOUR. PUT ROLLED OATS IN A FOOD PROCESSOR OR A BLENDER AND PROCESS UNTIL IT BECOMES A COARSE FLOUR. 

• One patty is considered a serving. If you tear off golf ball size portions you should get 6 sausages from the dough.
• The vital wheat gluten gives the sausage a meaty texture. We tested this recipe with beans, lentils, and veggies, and they were mushy, not at all like sausage.
• Store in the refrigerator for up to 2 days or freeze for up to 2 months. Reheat in the oven or in a skillet.

TIPS FOR MAKING THE BEST SEITAN BREAKFAST SAUSAGE PATTIES

• Don’t skip the vital wheat gluten, this is what gives the sausage its meaty texture.
• Depending on the humidity, you may need to add extra wheat gluten or water to get the dough to the correct texture. If this is necessary, add small amounts.
• Knead that dough for the full 5 minutes. This activates the gluten and gives the sausage the perfect texture.
• Crush the fennel, don’t put the whole seeds in or it will be difficult to eat.
• Refrigerate the dough for at least 2 hours, or overnight if you can. The longer it has to rest, the better the flavor will be.
• Baking the sausages alone is great, but if you want them to taste like restaurant sausage, fry them in a little bit of oil after they're baked.

Nutrition

Serving: 90g | Calories: 146kcal | Carbohydrates: 22g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 317mg | Potassium: 152mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

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