Start your day off right with these mouthwatering Easy Vegan Breakfast Sausage Patties! Packed with flavor and made from wholesome ingredients, these delightful TVP patties are not only a delicious alternative to traditional sausage but also incredibly simple to whip up in just 25 minutes. Whether you're a seasoned vegan or just looking to add more plant-based meals to your diet, these savory patties are sure to satisfy your cravings. Get ready to impress your family and friends with a breakfast that’s both nutritious and delicious—read on to discover the secret to making these irresistible breakfast bites!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup TVP (textured vegetable protein)
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup flour (or gluten-free alternative)
- Oil for frying
Instructions
- In a medium bowl, combine the TVP with vegetable broth and let it sit for 5-7 minutes to rehydrate completely, allowing the liquid to be fully absorbed.
- Add soy sauce, sage, thyme, black pepper, garlic powder, and onion powder to the rehydrated TVP. Mix thoroughly to ensure all spices are evenly distributed throughout the mixture.
- Gradually mix in the flour, stirring until the mixture becomes cohesive and can be formed into patties. If the mixture seems too dry, add a small amount of additional vegetable broth.
- Using clean hands, shape the mixture into 8 small patties, each approximately 2-3 inches in diameter and 1/4 inch thick. Press firmly to compact the ingredients and help the patties hold together.
- Heat a large non-stick skillet or cast-iron pan over medium heat. Add a thin layer of oil to prevent sticking and ensure even browning.
- Carefully place the patties in the heated skillet, cooking for 3-4 minutes on each side until they develop a golden-brown crispy exterior.
- Remove patties from the skillet and place on a paper towel-lined plate to absorb any excess oil. Let them rest for 2-3 minutes before serving.
- Serve hot as part of a breakfast plate with toast, scrambled tofu, or alongside fresh fruit. These patties can be stored in the refrigerator for up to 3-4 days and reheated in a skillet or toaster oven.
Tips
- Rehydrate Properly: Make sure to let the TVP soak in the vegetable broth for the full 5-7 minutes to ensure it's fully hydrated. This step is crucial for achieving the right texture in your patties.
- Customize Your Spices: Feel free to experiment with different herbs and spices! Adding a pinch of smoked paprika or a dash of cayenne pepper can elevate the flavor profile and give your patties a unique twist.
- Achieve the Perfect Patty Shape: When forming the patties, make sure to press them firmly to help them hold together during cooking. Aim for a uniform thickness for even cooking.
- Use a Non-Stick Skillet: A non-stick skillet or cast-iron pan works best to prevent sticking and to achieve that golden-brown crust. Don’t skip the oil; it’s essential for crispiness!
- Rest Before Serving: Allow the patties to rest on a paper towel-lined plate for a few minutes after cooking. This will help absorb any excess oil and keep them from becoming soggy.
- Make Ahead: These patties can be made in advance and stored in the refrigerator for up to 3-4 days. Reheat them in a skillet or toaster oven for a quick and delicious breakfast!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 10g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
