VEGAN BREAKFAST SAUSAGE
TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored in plastic wrap, and kept in the fridge for up to a week, or cooked immediately.
Provided by Breanna Ford
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 35m
Yield 8
Number Of Ingredients 19
Steps:
- Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
- Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
- Form into tablespoon-size balls and flatten slightly.
- Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 11.6 g, Fat 3.3 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 571.4 mg, Sugar 2.1 g
VEGAN BREAKFAST SAUSAGES
From "Vegan Comfort Food" by Alicia Simpson. I slightly modified it. This is the best faux sausage I've found! I have finally stopped buying veggie sausages! Hallelujah! Recipe makes a ton, but halves easily. And so inexpensive comparatively!
Provided by Nikoma
Categories Breakfast
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dry ingredients in a large bowl.
- In separate bowl whisk all the wet ingredients.
- Stir the wet into dry and mix lightly until combined and spongy dough forms.
- Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
- When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
- Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
- What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the "skin".
- Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.
Nutrition Facts : Calories 46.4, Fat 2.6, SaturatedFat 0.3, Sodium 63.7, Carbohydrate 4.1, Fiber 1.9, Sugar 0.3, Protein 2.6
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!
Provided by CHRISSYG
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 228.3, Fat 9.8, SaturatedFat 1, Sodium 383.3, Carbohydrate 29.8, Fiber 5.3, Sugar 1.3, Protein 7.2
VEGAN PINTO BEAN BREAKFAST SAUSAGE
These meatless bean-packed sausages taste just like the real thing-and they're full of fiber (5 grams per link).
Provided by Food Network Kitchen
Categories side-dish
Time 3h25m
Yield 6 servings of 2 sausage links
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
- Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
- Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
- Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
- Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.
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BEST VEGAN BREAKFAST SAUSAGE - MY QUIET KITCHEN
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5/5 (9)Total Time 1 hr 10 minsCategory BreakfastCalories 194 per serving
- Decide whether you'll be cooking the sausages in the Instant Pot, oven, or steamer. The Instant Pot is my preferred method for simplicity, shorter cook time, and ideal texture of the sausages.NOTE: a food processor is a quick way to make the seitan dough, but you can also prepare this recipe without one. See Notes for instructions.
- In the bowl of a large food processor, combine the first 15 ingredients and the maple sugar, if using (this is everything except the broth, chickpeas, and gluten). Process into a slurry.
- Scrape down the sides of the bowl as needed. Add the broth and chickpeas, and pulse 5 to 7 times to break up the beans. Add the vital wheat gluten, and process for 30 seconds. Transfer the dough to a flat work surface, and knead by hand for 30 seconds to 1 minute or until the dough feels firm.
- Shape the dough into a square, and cut it into 4 equal-size pieces. To create 16 small/medium-size links, cut each of those pieces into 4. Or for 8 large, entree-size sausages, only cut each piece of dough in half.
SERIOUSLY THE BEST VEGAN BREAKFAST SAUSAGE RECIPE EVER
From bohemianvegankitchen.com
4.3/5 (176)Total Time 50 minsCategory BreakfastCalories 171 per serving
- Rinse and sort lentils. Add to medium pot with broth and bring to a boil; cook on medium high for 15-20 minutes, until liquid is absorbed and lentils are cooked through.
- Transfer cooked lentils to a medium mixing bowl and add the remaining ingredients. Mix until combined well. The mixture should be moist (for more on this, check out the video in post + the FAQs for tips).
- Preheat oven to 400°. Using your hands, divide mixture into 12 balls, then shape into patties. Transfer patties to a baking sheet lined with parchment paper.
- Bake for 15 minutes, or until lightly browned. If melting cheese on top, remove patties from oven after about 14 minutes and add cheese; return to oven for 1-2 minutes. Serve by themselves or with English muffins!
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