Vegan Breakfast Sausage Recipe (tvp breakfast sausage)
Super easy and delicious! A touch of sweet, a little salty, and perfect balance of spice! These meatless breakfast patties are a tasty and cost efficient way to
Equipment
- Cast Iron Pan
- Oven
Ingredients
- 1 Cup Textured Vegetable Protein
- 1 Cup Vegetable Stock or Water
- 1 small Yellow Onion diced
- 1 ¼ Cups Brown Rice Flour
- ¼ Cup Nutritional Yeast
- 2 ½ tsp Sage Chopped (use dried if its easier)
- 2 ½ tsp Thyme chopped (use dried if it’s easier)
- 1 ½ tsp Garlic Powder
- 1 tsp Paprika
- ¼ tsp Ground Black Pepper
- ¼ tsp Cayenne Powder
- 2 Tbsp Tamari
- 1 ½ Tbsp Maple Syrup
- 2 ea Flax Eggs
Instructions
- Heat up the vegetable stock or water until almost boiling, then remove from heat. Pour the hot liquid over the textured vegetable protein in a mixing bowl, then cover for 5 -10 minutes.
- In a separate bowl, mix the dry ingredients except for brown rice flour(, nutritional yeast, sage, thyme, garlic powder, paprika, ground black pepper, cayenne powder) until they are thoroughly combined.
- Drain the water from the textured vegetable protein, then add your wet ingredients to the vegetable protein( tamari, flax eggs, maple syrup) and mix thoroughly.
- Now combine your textured vegetable protein mixture to the dry ingredients bowl. Be sure to mix these ingredients thoroughly. This is a good time to taste your mix and check to see if it is to your liking.
- Now add the brown rice flour to bring the mix together! Mix thoroughly.
- Using your hands or an ice cream scoop, portion the patties then shape them.
- To cook you can pan-sear them in a sauté pan or roast them in the oven. In a sauté pan over medium-high heat, add a touch of your favorite oil and drop a few patties in at a time. Cook on each side for 2-3 minutes, then remove and repeat. In the oven, line a sheet tray with parchment and cook patties at (400 F) for 8-14 minutes depending on the size of the patties.