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Vegan variation of Sausage Patties
Savory, hearty, and perfectly spiced plant-based sausage patties that are surprisingly easy to make at home. They're packed with classic breakfast flavors like sage and fennel, and get a wonderful, meaty texture from TVP and vital wheat gluten. Perfect for a weekend brunch or meal prepping for the week.
For 4 servings
Rehydrate TVP and Prepare Flax Egg
Combine Wet and Dry Ingredients
Incorporate Gluten and Form Patties
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Savory, hearty, and perfectly spiced plant-based sausage patties that are surprisingly easy to make at home. They're packed with classic breakfast flavors like sage and fennel, and get a wonderful, meaty texture from TVP and vital wheat gluten. Perfect for a weekend brunch or meal prepping for the week.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 137.01 calories per serving with 15.5g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Pan-Fry the Patties
Serve and Enjoy
Increase the red pepper flakes to 1/2 teaspoon or add 1/4 teaspoon of cayenne pepper for a spicier kick.
Add 1/2 teaspoon of dried marjoram or 1 tablespoon of finely chopped fresh parsley to the mixture for a brighter, more herbaceous flavor.
Add 1/4 teaspoon of liquid smoke along with the soy sauce for a deeper, smokier flavor reminiscent of traditional smoked sausage.
Replace the soy sauce with an equal amount of coconut aminos or tamari (if gluten is not a concern) for a soy-free version.
Made with TVP (soy) and vital wheat gluten, these patties are packed with protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Unlike traditional meat-based sausages, these vegan patties contain zero dietary cholesterol, making them a heart-healthy choice that supports cardiovascular wellness.
The combination of TVP and ground flaxseed provides a good source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes gut health.
Each serving of two patties contains approximately 180-220 calories, depending on the specific brands of ingredients used and the amount of oil absorbed during frying.
Yes, they can be a healthy choice. They are free of cholesterol and lower in saturated fat than traditional pork sausage. They also provide a good amount of plant-based protein and dietary fiber from the TVP and flaxseed.
This specific recipe relies on vital wheat gluten for its chewy, sausage-like texture, so it cannot be made gluten-free as written. You would need to find a different recipe that uses a gluten-free base like beans, mushrooms, or oats.
If the mixture is too wet and sticky, add a tablespoon more of vital wheat gluten. If it's too dry and crumbly, add a tablespoon of water or vegetable broth at a time until it holds together.
Yes, you can bake them for a lower-oil option. Place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and firm. They will be less crispy than the fried version.
TVP stands for Textured Vegetable Protein. It's a dehydrated product made from soy flour. You can find it in the bulk section of many grocery stores, at health food stores, or online. It's a great, shelf-stable source of plant-based protein.
