Vegan Breakfast Sausage
Description
TVP is the MVP in this easy, vegan take on breakfast sausage, loaded with flavor and pan-fried on the stovetop.
Ingredients
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1 cup texturized vegetable protein (TVP)
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1 cup warm vegetable broth
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1 tablespoon flaxseed meal
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3/4 cup quick-cooking oats
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2 tablespoons nutritional yeast
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1 tablespoon all-purpose flour
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1 tablespoon vital wheat gluten
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2 teaspoons dried sage
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1 teaspoon ground black pepper
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1 teaspoon fennel seeds
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1 teaspoon garlic powder
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1/2 teaspoon ground thyme
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1/2 teaspoon smoked paprika
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1/2 teaspoon salt, or to taste
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1/4 teaspoon cayenne pepper
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1/4 cup water
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2 tablespoons soy sauce
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1 tablespoon maple syrup
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1 tablespoon cooking oil
Directions
1
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.
2
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.
3
Form into tablespoon-size balls and flatten slightly.
4
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.