Vegan Breakfast Sausage Patties
Easy seitan vegan breakfast sausage patties that are meaty, not mushy!
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Servings: 6 sausages
Calories: 146kcal
Cost: $6
Equipment
- 1 Oven
- 1 stove
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 teaspoon Italian seasoning
- ½ teaspoon crushed fennel seed
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup water
- 1 tablespoon vegan Worcestershire sauce We use Annie’s or Wizard’s brands
- 2 teaspoon no-beef broth we use Better than Bouillon
- 2 teaspoon liquid smoke
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 teaspoon Italian seasoning, ½ teaspoon crushed fennel seed, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and salt and pepper to taste until fully combined.
- In a small bowl, whisk the ¼ cup water, 1 tablespoon vegan Worcestershire sauce, 2 teaspoon no-beef broth, and 2 teaspoon liquid smoke until fully combined.
- Pour the wet mixture into the flour mixture, add the ½ 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 teaspoon 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 12 minutes, then flip and bake for another 12 minutes.
- Eat as is, or fry in a few tablespoon 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 5 days or freeze for up to 3 months. Thaw in the refrigerator and heat in a skillet until warmed through.
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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