Vegan Breakfast Sausage

"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!"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by navymom1012 photo by navymom1012
photo by navymom1012 photo by navymom1012
Ready In:
20mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Stir together flax and water in a small bowl or cup, set aside.
  • In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times.
  • 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).
  • 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).
  • coat the bottom of a non-stick frying pan with the remaining 1 T canola oil and heat over medium high.
  • When the oil is hot, cook the patties on each side until they are browned.
  • transfer to a paper towel to blot off any excess oil before serving.

Questions & Replies

default avatar
  1. stacey
    How many pieces of sausage does this make?
     
  2. liss711
    Just wondering if you can ground this up? I am looking for a replacement for sausage in a stuffing recipe. Thoughts?
     
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Reviews

  1. Barb 3663
    9/14 Fabulous! Just the taste I was looking for. I baked mine in the oven at 400 for 15 minutes per side, then put them in the freezer for quick breakfasts before work. <br/>The possibilities with this recipe are endless. If you were to change up the seasonings you could have meatballs, meatloaf, burgers....<br/>9/15 Played around with this a bit more today. Added 1/4 chopped onion and 1 Tbsp Fennel seed. Yum!
     
  2. 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. <br/><br/>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.<br/><br/>There is no question that I'll be making these again. Exquisite recipe!
     
  3. memdebbie
    Made this recipe today and loved it but I have a question. On the rice. I read it to mean, cook a cup of brown rice and use the result in the recipe and it's good but it made a lot more than 4 servings because cooking a cup of brown rice yields about 3 cups of rice. Is that correct or should I have measured a cup of cooked rice and used that? <br/><br/>Thank you. Can't wait to try a meatball version as the texture of these patties beats the commercial products by a long shot!
     
  4. Billy S.
    Used coconut oil and wheat flour, added a few drops of liquid smoke and doubled all other ingredients, excepting for the brown rice. Best sausage taste ever!
     
  5. Sian
    What an outstanding recipe! I made no substitutions to the first batch, with the exception of one egg's worth of vegan egg replacer (I did not have flax) and they came out perfectly: excellently seasoned, they browned beautifully in the pan and held their shape every step along the way. I love that there is no soy in this recipe other than what's contained in the tamari! The mixture lends itself to experimentation, too, and can transform itself based on whatever seasonings you choose to add. I ended up following Barb 3663's suggestion and baked the patties at 400 for about 20 minutes total so they could be packed and frozen. Once thawed, they're the ideal vegan brown 'n' serve sausages. They are also MUCH more cost-effective than commercial products, healthier, and far better tasting!
     
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Tweaks

  1. hamlin6
    Made these for my wife as an alternative to store bought patties. I wanted something for her that I knew all the ingredients. That was a mistake. Now these are all she wants. She absolutely loves them. The only tweak I make is adding a little maple syrup for that familiar flavor. I also cook them on a nonstick electric griddle. The one other thing I do is make them in large batches, up to 100 at a time. I lay the cooked patty out individually on a parchment lined cookie sheet and freeze them until solid then transfer them to a zip top bag. Thanks for the awesome recipe.
     
  2. dawndesert
    Exchanged cooked quinoa for the brown rice.
     
  3. Nina V.
    I used a combination of rice and barley and it worked well. I'm not crazy about so much nutmeg and reduced it to a pinch along with only 1 tsp of sage. I added 1/2 tsp of liquid smoke and garlic powder.
     
  4. 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. <br/><br/>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.<br/><br/>There is no question that I'll be making these again. Exquisite recipe!
     

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