Vegan (& Gluten Free) Breakfast Sausage!

I made quite a few versions of vegan breakfast sausage before coming up with this fabulous recipe! I am very excited to finally be able to share a sausage so good that I recommend making a double batch! It freezes and reheats really well, so you can have breakfast sausage anytime you like! Here are the ingredients you will need to make it:

Combine the rolled oats, TVP, and nutritional yeast in a mixing bowl. (If you need the sausage to be gluten free, be sure to use certified gluten free rolled oats and oat flour.)

Add the liquid smoke, vegan Worcestershire sauce, reduced sodium Tamari, miso, Magickal Seasoning Blend, and all of the other seasonings to a small saucepan. Stir while heating on medium until the miso has melted and everything is well-combined, then add the water:

Mix to combine, then heat to boiling. Reduce the heat and simmer for two minutes:

Pour the hot mixture into the bowl with the dry ingredients:

Mix well, then let stand for fifteen minutes. Turn your oven on to 375 degrees Fahrenheit to preheat while you wait.

Add the refined coconut oil and stir until it melts and is mixed in well. Be sure to use refined coconut oil, or your sausages will have an unpleasant coconut flavor.

Add the oat flour and mix again:

Finally, add the cooked rice and mix it in as well. (I like brown rice better in this recipe but didn’t have any already cooked.)

Divide the sausage mixture into fifteen pieces (2 oz each) and shape them into patties. Place the patties on a parchment-lined half-sheet pan:

Bake at 375 degrees Fahrenheit for twenty minutes:

Flip the sausages over:

Bake for another twenty minutes, then flip the sausages over again. (Flipping them back over isn’t necessary, but the top side is prettier.)

Let the sausages cool a bit before serving. They will be even better if you let them cool completely and then reheat them before serving. They can be reheated in the microwave (for about 30 seconds) or in a nonstick pan (for a couple of minutes). Freeze any sausages that won’t be eaten within a few days. If frozen, defrost before reheating.

Just look at those gorgeous sausages! They are perfect with some scrambled tofu and roasted potatoes!

You can also crumble up some sausages and make a lovely vegan sausage gravy! (The gravy and biscuit recipes will be posted soon!)

Or, fry up a tofu “egg”, add some vegan Follow Your Heart American Cheese and make a superb sausage biscuit!

Enjoy!

 

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Vegan (& Gluten Free) Breakfast Sausages

These superb vegan (& gluten free) sausages are really easy to make! 

Course Breakfast
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 15 sausages
Calories 105 kcal
Author Deborah Mesdag

Ingredients

  • 100 g (1 c) TVP (Texturized Vegetable Protein)
  • 90 g (1 c) Rolled Oats
  • 35 g (1/2 c) Nutritional Yeast
  • 45 g (3 TBS) Reduced-Sodium Tamari Soy Sauce
  • 7.5 g (1 1/2 tsp) Liquid Smoke
  • 7.5 g (1 1/2 tsp) Vegan Worcestershire Sauce
  • 16 g (1 TBS) Miso Paste
  • 16 g (4 tsp) Magickal Seasoning Blend
  • 2.8 g (1 tsp) Onion Powder
  • 1.7 g (1/2 tsp) Granulated Garlic
  • 1.5 g (1 1/2 tsp) Dried Rosemary Leaves
  • 1.2 g (1 1/2 tsp) Dried Sage
  • 0.6 g (1/4 tsp) Black Pepper
  • 0.4 g (1/4 tsp) Dried Thyme
  • 0.2 g (1/8 tsp) Crushed Red Pepper Flakes
  • 420 g (1 3/4 c) Water
  • 42 g (3 TBS) Refined Coconut Oil
  • 45 g (3/8 c) Oat Flour
  • 100 g (2/3 c) Cooked Rice (preferably brown)

Instructions

  1. Combine the rolled oats, TVP, and nutritional yeast in a mixing bowl. (If you need the sausage to be gluten free, be sure to use certified gluten free rolled oats and oat flour.)
  2. Add the liquid smoke, vegan Worcestershire sauce, reduced sodium Tamari, miso, Magickal Seasoning Blend, and all of the other seasonings to a small saucepan. Stir while heating on medium until the miso has melted and everything is well-combined, then add the water. Mix to combine, then heat to boiling. Reduce the heat and simmer for two minutes.

  3. Pour the hot mixture into the bowl with the dry ingredients. Mix well, then let stand for fifteen minutes. Turn your oven on to 375 degrees Fahrenheit to preheat while you wait.

  4. Add the refined coconut oil and stir until it melts and is mixed in well. (Be sure to use refined coconut oil, or your sausages will have an unpleasant coconut flavor.) Add the oat flour and mix again. Finally, add the cooked rice and mix it in as well.

  5. Divide the sausage mixture into fifteen pieces (2 oz each) and shape them into patties. Place the patties on a parchment-lined half-sheet pan. Bake at 375 degrees Fahrenheit for twenty minutes.

  6. Bake for another twenty minutes, then flip the sausages over again. (Flipping them back over isn’t necessary, but the top side is prettier.)

  7. Let the sausages cool a bit before serving. They will be even better if you let them cool completely and then reheat them before serving. They can be reheated in the microwave (for about 30 seconds) or in a nonstick pan (for a couple of minutes). Freeze any sausages that won't be eaten within a few days. If frozen, defrost before reheating.

10 thoughts on “Vegan (& Gluten Free) Breakfast Sausage!”

  1. Oh my gosh, Deborah, I can’t wait to try these! Veggie sausage is the only sausage worth eating. Lately, I, too, have been dabbling in this area, and am about to make my first V pepperoni (my son’s is delicious!).

    1. The coconut oil provides moisture and improves the mouthfeel of the sausages. It isn’t a binder in this recipe. You could try leaving it out and adding 3 TBS more water, but your sausages may seem a bit too dry. Unsweetened applesauce might work better, but it could also make your sausages too sweet. Even though the oil isn’t acting as a binder, you could try subbing it with a flax or chia egg as they might help with retaining moisture as the sausages bake. So, it will be a bit of an experiment to find the best substitute! Please let me know if you try any of these and how they work!

    1. Hi Chris, I also have celiac but do fine with certified GF oats. They are a pretty important part of the texture in this recipe, so I’m not sure any substitute will work as well. The only thing I can think of to try is quinoa flakes. If you try this, please let me know how the sausages turn out!

  2. I made the magical seasoning mix and the gravy. Have not made the sausage yet, but given how good the gravy and spice mix was, I am making sausage tomorrow. The spice mix was just a tad sweet. Next time I make it, I will reduce the sugar ever so slightly.

    1. I’m so glad you like the gravy and Magickal Seasoning Blend, Marty! I would increase the onion powder proportionately to the decrease in sugar when you next make the blend.

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