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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
  • 20 g (1/4 c + 1 TBS) 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. Turn the patties over, then bake for another twenty minutes. 

  7. Place the pan on a cooling rack, then flip the sausages over again. (Flipping them back over isn’t necessary, but the top side is prettier.)
  8. 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.