Looking for a healthful and tasty way to add hidden fruits and veggies into your morning breakfast routine? These Vegan Breakfast Sausage Patties are packed full of protein, nutrients, and fiber, and boast a complex, balanced flavor.
The main flavor profiles in these vegan sausage patties are apple, maple, and sage, and it is the perfect combination of tart, sweet, and earthy. These little guys will make all your vegan breakfast dreams come true!
Vegan Breakfast Sausage Tips and Tricks
Chop Your Fruit and Veggies
Yes, even though they are going into the food processor, you should still chop them first. I know it’s tempting to throw them in whole.
But the idea is that we want to process the ingredients as little as possible. Keeping them whole means more time in the food processor which means the consistency won’t be right.
Which brings me to the apple peel. You can certainly leave it on, but I do recommend peeling it, just so it breaks down more easily in the food processor.
Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.
Utilize Your Pulse Button
Most blenders and food processors have a “pulse button”. Instead of turning your food processor on “high”, just hit your “pulse” button 6-8 times. Check closely after 5 and assess if you need to use a spatula or spoon to push down the ingredients that are creeping up the sides and not mingling with the rest of your ingredients.
You want to consistency to be chunky, not like a paste.
After you’ve processed your mixture, remove the blade from your food processor or blender and grab a handful of mixture. Roll it in between your two hands to form 6-8 balls.
The mixture is not usually too sticky, but you can wet your hands if you’re finding that the mixture is sticking to your hands a bit while shaping them.
Once you get your mixture balled up, you can use a spatula to press them down and flatten them out into patties.
The flax works as a great binder once the patties get some heat, but until then, your mixture may be a tad crumbly. If they crack when you press down with your spatula, just use a spoon to reshape them.
Green tip: We are using a flax egg instead of a chicken egg here as a binder. Industrial dairy production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your dairy consumption is one great way to reduce your ecological footprint.
Get ‘Em Golden Brown
In order to get that crispy exterior and beautiful brown color, we are going to fry them in oil before finishing them off in the oven.
Get your olive oil hot in a large frying pan or skillet first, then drop your sausage patties in one at a time. They should be ready to flip in about 5 minutes over medium heat. You’ll know they’re ready to flip when they are no longer sticking to the pan.
Then you’ll just finish them off in the oven for ten minutes!
Vegan Breakfast Sausage Frequently Asked Questions
The best way to reheat vegan breakfast sausage is in a little bit of olive oil over medium heat on a frying pan or skillet. It will need about 5 minutes on each side. You can also bake them in the oven at 375 °F for 12-15 minutes. Microwaving them is safe, but will make them a little bit crumbly.
Cover these vegan patties and store them in the refrigerator for 3-5 days.
Absolutely! These last anywhere from 3-4 weeks in the freezer. Just thaw out in the refrigerator before reheating, or bake in the oven at 375°F for 25-30 minutes straight out of the freezer.
Why You Should Make these Vegan Breakfast Sausage Patties
- They’re healthy. Low in fat, but high in fiber and nutrients.
- They’re complex. Tart, sweet, and savory all rolled into one.
- They’re low impact. Completely free of all animal products.
- They’re protein-packed. Between the nuts, mushrooms, and cornmeal, you’ll have energy all day!