This has been a hit with the whole family, even the non-vegan extended family! We love breakfast, and this hits the spot EVERY SINGLE TIME! This is always on the weekly meal prep/batch cooking plan. If these aren't within arms reach for the kids, I hear about it!
I never thought I could replicate the texture and flavor of breakfast sausage but this is as close as I've ever had. I feel good about feeding this to my family on an everyday basis because of the healthy ingredients. I'm busy and completely understand why people reach for pre-made items. With these there is absolutely no need. Have them ready to go when you need them! Make them and see what you think!
I never thought I could replicate the texture and flavor of breakfast sausage but this is as close as I've ever had. I feel good about feeding this to my family on an everyday basis because of the healthy ingredients. I'm busy and completely understand why people reach for pre-made items. With these there is absolutely no need. Have them ready to go when you need them! Make them and see what you think!
I highly recommend watching the video to see the process. Here's the recipe video and what the crew thinks about the breakfast sausage!
INGREDIENTS:
3 1/2 cups water
3 1/2 cups water
1/4 cup Bragg’s Liquid Aminos, low sodium soy sauce, or Tamari
1/4 cup Nutritional yeast flakes
1 Tbsp. Onion powder
1 Tbsp. Dried Rosemary
1 Tbsp. Maple syrup
2 tsp. Garlic powder
2- 2 ½ tsp. Dried sage
1 tsp. Dried Thyme
1/2 - 1 tsp Liquid smoke
1/8 tsp. cayenne pepper (optional)
3 cups quick-cooking oats
½ Cup of Cooked Rice (optional if you don’t use rice add ½ cup of quick oats)
DIRECTIONS
1. Preheat oven to 350°F.
2. Line cooking trays with parchment paper
3. Combine all ingredients, except oats and rice, in a medium saucepan; bring to a boil over high heat.
4. Remove from heat; add oats and rice, stir well. Allow mixture to sit 5 minutes.
5. Scoop mixture into 2-inch round balls; place on prepared baking sheet and flatten gently with the back of a wet spoon. Bake 20 minutes; flip sausages and bake an additional 5-10 minutes or until firm.
6. Optional but HIGHLY RECOMMEND Heat non-stick skillet add a little soy sauce and sausage, toss to coat and brown/warm. This gives the outer saltiness that sausage has. Or the last 5 or so minutes of baking brush with soy sauce on each side and continue baking process.
These store well in the fridge and freezer. When storing let them cool after baking and store in fridge or freezer. When ready to eat proceed with step 6.
ENJOY! But before you do snap a picture and tag me on social media I love seeing all you beautiful creations! Instagram @theplanteaters or on Facebook The Plant Eaters MUCH LOVE ~ Des!
The non-stick cookware I recommend and have been loving. We purchased these and are not sponsored. This is my affiliate link http://amzn.to/2ul7e9a
The non-stick cookware I recommend and have been loving. We purchased these and are not sponsored. This is my affiliate link http://amzn.to/2ul7e9a
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media!
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
THANK YOU SO VERY MUCH FOR THIS RECIPE. I MADE IT AND MY HUSBAND AND I LOVED IT AS IS. I HAVE SINCE TWEAKED IT A LITTLE AND MY HUSBAND OK'ED IT FOR ME TO MAKE IT AS OUR "OFFICAL" FAVORITE, SO NO MORE STORE BOUGHT PATTIE! "HAPPY DANCE"!!!!! I MAKE A DOUBLE BATCH AND FREEZE IT SO WE CAN HAVE "SAUSAGE" ANYTIME. =) =)
ReplyDeleteThat is so awesome to hear! I love it! Thank you for taking the time to try it and to let me know that you did like it. What tweaks did you make? I love tweaking things too and love to try other peoples versions! Much Love ~ Des
DeleteI would love to know your tweaks too! I am making these using the original recipe for my non-vegan family tonight. Trying to live as a vegan in my little non-vegan world.
Deleteideas are good, hair all over the place , not so good..
DeleteGreat recipe. Made them last night, they were smashing. Definitely try them again soon. Maybe add some minced onion next time. Thanks.
ReplyDeleteThanks! I'm so glad you liked them! Minced onion sounds like a great idea! Much love!
DeleteThese are so good! Both our poodles and the JRT stand in front of the oven waiting.
ReplyDeleteMarty, I love THAT! Give them all an extra bite, and a belly scratch from me, haha! Much Love sweetie!
DeleteThese are fabulous!!!! Sausage has always been one of my favs, and have been sad for a long time, thanks for sharing!!
ReplyDeleteYAY!!! So glad you liked them. We liked sausage too, so I needed something healthy but delicious that we could enjoy again. Thanks for making it and letting me know you did! Much love!
DeleteOk so what's a great tofu scramble to make it taste like a real breakfadt? Thx
ReplyDeleteMine are baking now. I'm concerned; however, because they were pretty runny when I scooped them onto the baking sheets. I followed the directions exactly. We'll see! :)
ReplyDeleteRemember she said let them sit for 5 mins
DeleteI let mine sit more than 1o min and still soupy, so I ran the lot in the food processor for a bit till it would sort of form a patty. The flavor is not good, I really just wasted a bunch of money on ingredients. I can't understand that people are saying they like this
Deleteand to add to the above, I also added in another cup of cooked rice before processing
DeleteJust made this and it was AMAZING!! I will add about 1/4 tsp ginger (spice) to it next time. I think your scoop must be smaller than the 2" across one that I used because it looks like your patties are much smaller in the video. So, I cooked mine a little longer to make up for it. Brilliant and just an amazing texture. It tasted so real, it almost freaked me out!
ReplyDeleteNice addition! Everytime I make these I think there's no way these are going to turn out like sausage (and I make them almost weekly, haha), but every time they do and I'm amazed all over again! Thanks for the comment sorry it took me so long to reply. Much love ~Des!
DeleteI love this recipe!! I use this recipe with a slight variation and do a little different preparation method. The best!! I haven't added the maple syrup because I rarely have it. I do add onion flakes and ground flax seed. I don't add the wet ingredients except the liquid smoke. I only add enough water to form a dough (usually about 1 1/2 cups). Instead of the oven I cook them in a pan. After they finish I let them soak in veggie broth (or this could be replaced my the Braggs mixed with water) for about 15 min. When they are finished soaking I brown them in the skillet again. They turn out looking and tasting great!!!
ReplyDeleteFennel seed is great to add to this mix. I can't wait to make it!
ReplyDeleteHas anyone made sausage. Gravy sn biscuits?
ReplyDeleteI have Crumbled up this sausage and added it to my gravy recipe http://theplanteaters.blogspot.com/2017/07/southern-style-white-gravy.html?m=1 and added it over the butter milk biscuits. Oh my goodness it was AMAZING! Took my back to my childhood eating sausage gravy and biscuits. I mean it's obviously different but it hit all the right notes. I hope you try it. If you do let me know what you think!
DeleteI added fennel seeds and finished in pan with soy sauce. I enjoyed it with polenta. Thanks!
ReplyDeleteFennel is a get herb to add. My family isn't a fan, but I did make some for a get together and added a small amount of fennel I loved it! Thabk you for leaving a comment and letting me know your experience!
DeleteI wanna new thing on my tabke. I always take Rusksin my breakfast but i searching about that thing and found your great recipe.
ReplyDeleteI followed recipe and added 1 cup of cooked farro rice and they were delicious! Thanks for this vegan recipe.
ReplyDeleteOh farro sounds like a get addition! Did you use it in place of the rice? I have some left over barley that I'll be using in the batch I'm making today. Hopefully it works!
DeleteMy family and I absolutely LOVE these sausages. YUM! Thanks so much. We are officially done buying the store bought ones. You know the ones that come in the green packaging. :) Your recipe tastes SO great and is SO much healthier. I'm making a batch every week. Freezes great. Also find that using the recipe with Braggs Liquid Aminos vs. the tamari, etc. gives them that great flavor we love.
ReplyDeleteThis just made my day! I'm so thrilled you like them enough to stop buying the premade ones. That helps in so many ways reducing waste and eating healthier. I'll have to try using bragg's next time! Thank again for enjoying them and letting me know it means SO much! Much love ~Des!
DeleteDelicious, and really good thing is to use that leftover rice
ReplyDeleteThanks For Sharing! Such a Great Information About Vegan Breakfast. We Providing Best Quality Vegan Breakfast Costa Mesa. So If Want It. Hurry Up! We Are Waiting For You. Please Visit Our Website Today!
ReplyDeleteThese are delicious and addicting. I eat one every morning on whole wheat toast. I added tb fennel and about 1/4 to 1/2 tsp or red pepper flakes
ReplyDeleteThese are delicious and addicting. I eat one every morning on whole wheat toast. I added tb fennel and about 1/4 to 1/2 tsp or red pepper flakes
ReplyDeleteExcellent Post! Best describe article for vegan products for breakfast, helpful for those people who are looking for vegan products. Thanks for sharing!
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ReplyDeleteI suck at math and wanted to pare down the amounts to try for the first time as I hate wasting food in case we don't like it. Some websites have an option to do this... anyone up for the job here or know where I can streamline this by 1/3? LOL
ReplyDelete