Vegan Breakfast Sausage

READY IN: 20mins
Recipe by CHRISSYG

I love this recipe, I've eaten it for breakfasts and lunches... the texture and taste is very much like its' meat version... only this is way better for you. Good enough to serve to meat eaters, I promise!

Top Review by cthuliz

I've made other veg sausage patties, and have never been thrilled by the outcome. With this recipe, I was pleasantly surprised. I couldn't stop myself from having more. The combination of spices is superb, and the patties themselves hold together extremely well. They even taste convincing, if you're trying to imitate meat.

I didn't have flaxseed and do eat egg products, so I used one egg in place of the flaxseed-water mix. (You could also substitute a commercial vegan egg replacer or 1/4 cup of blended, silken soft tofu for the tablespoon of ground flaxseed.) I only had white rice on hand, so I used that instead of brown rice. Since the rice was freshly-made and still hot when it was added to the ground oats, the oats absorbed a lot of the moisture and ultimately made for a more cohesive patty.

There is no question that I'll be making these again. Exquisite recipe!

Ingredients Nutrition

Directions

  1. Stir together flax and water in a small bowl or cup, set aside.
  2. In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times.
  3. Add remaining ingredients including 1 T canola oil and flax/water mixture and blend till just mixed. (do not over process, you can finish mixing together with your hands).
  4. With dampened hands, form balls the size of a ping pong ball and then flatten into little patties about 1/4" thick (thicker if you like).
  5. coat the bottom of a non-stick frying pan with the remaining 1 T canola oil and heat over medium high.
  6. When the oil is hot, cook the patties on each side until they are browned.
  7. transfer to a paper towel to blot off any excess oil before serving.

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