How to make vegan sausage

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No eggs? No problem! This alternative protein patty is a delicious, plant-based and gluten-free approach to breakfast. Packed with protein and fiber, you can make these vegan sausage patties without breaking the bank and even freeze more for later! Rich in flavor you can pair with any breakfast (or any meal really) for an extra energy boost. Try sandwiching between a sourdough discard bagel with vegan cheddar and loads of hot sauce.

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Or another classic pairing, top with a bit of maple syrup or agave for that salty sweet contrast that will have your tastebuds singing. These vegan sausages are easy to serve up, with your food processor doing most of the work! I’ll be making these healthy options on a regular basis and I’m sure you will be too.

How to make vegan sausage   by

This alternative protein patty is a delicious, plant-based and gluten-free approach to breakfast.

makes: 8 patties | prep time: 15 min | cook time: 15 min | total time: 30 min

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stacked veggie sausage

Ingredients

  • 1 flax egg (1 tbsp flax meal + 2 tbsp water)
  • 1 cup cooked quinoa
  • 1 large carrot
  • 1/4 medium onion (I used red but any variety works)
  • 1 lb approx crimini mushroom (about 10 medium sized)
  • 1 tbsp olive oil
  • 1/3 cup tamari (or can sub with coconut aminos for a soy-free option, but flavor might differ slightly)
  • 2 tsp cumin
  • 1/3 cup sunflower seeds
  • 3 tbsp maple syrup
  • 1/2 tsp paprika
  • 1 cup oat flour
  • additional oil for frying (¼ cup approx)

To-Do's

  1. Prepare flax add by whisking flax meal and water in a small bowl, let gel 5 while prepping other ingredients.
  2. If not prepared, cook quinoa (⅓ cup dry quinoa will yield approx 1 cup cooked quinoa) by combining ⅓ cup dry quinoa with ⅔ cups water in a small pan. Cover with a tight fitting lid and bring to a boil. Reduce heat to simmer and let cook for 7 – 8 minutes, quinoa should be fluffy and tripled in size. Remove from heat and fluff with a fork. Set aside to cool.
  3. Roughly chop carrot and onion into approx ¼” pieces. Add to large bowl. Wipe off any dirt from mushrooms and halve each mushroom. Slice into similar ¼” pieces and add to bowl.
  4. Heat olive oil in a large skillet, on medium heat. Once hot add in prepared vegetables. Sauté for a minute and cover with lid. Let sit 2 – 3 minutes to release steam. Uncover and add tamari and cumin. Sauté for 7 – 8 minutes, until carrots are fork tender and mushrooms have reduced significantly in size.
  5. Add in sunflower seeds and continue to cook for 2 – 3 minutes.
  6. Remove from heat. Set up food processor and add in vegetable and seeds, cooked quinoa, maple syrup, and paprika. Pulse on high until well combined. 
  7. Add in oat flour. Pulse until smooth, scraping down sides of bowl as needed.
  8. Once combined, if preparing sausages for immediate eating, reheat your skillet on medium with approx ¼ oil olive. Fill a small bowl with water. Use a ⅓ cup to scoop out mixture and with clean hands, wet your hands with the water and work to form a circular patty shape with the dough by pressing down on the center and turning the edges carefully between both hands. 
  9. Once hot, turn heat to low and drop in your patty. Let cook 2 – 3 minutes, you should start to see the edges turn golden brown. With a spatula or scraper gently flip your patty and cook the other side for 2 – 3 minutes. Both sides should be golden brown. Remove from heat and repeat steps 8 – 9 with remaining mixture.
  10. If reserving patty mixture for later use you can store mixture in the fridge for 3 – 4 days. If freezing, I recommend preparing patties and storing in a freezer safe bag with pieces of parchment paper between each layer. Reheat using step 9.
  11. Serve and enjoy! These pair well with a sourdough discard bagel.
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