Vegan Breakfast Sausage Patties (Crispy & Meaty)
, 35 min, Makes 8 patties
Plant-based sausage patties made from TVP and vital wheat gluten, baked then pan-fried until crispy.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLightly oil a metal baking pan | ||||||
| 33 g soy sauce | Whisk wet ingredients & spices | Stir in broth & TVP, rest 3–5 min | Mix in gluten & starch, knead 30 sec | Divide into 8 patties, shape ¼–½" thick | Oil patties, bake 350°F / 175°C, 16–18 min, flip halfway | Pan fry in oiled skillet, 3–5 min per side until browned |
| 18 g neutral oil | ||||||
| 20 g maple syrup | ||||||
| 2 g poultry seasoning or dried ground sage | ||||||
| 0.25 g fennel seed, roughly ground | ||||||
| 0.5 g black pepper | ||||||
| 3 g garlic powder | ||||||
| 4 g onion powder | ||||||
| 1 g sweet paprika | ||||||
| 160 ml low-sodium vegetable broth, warmed | ||||||
| 60 g texturized vegetable protein (TVP), pulsed finely | ||||||
| 43 g vital wheat gluten | ||||||
| 16 g potato starch | ||||||
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